Dal Makhani

Ingredients

• •250 g Whole black lentils
• •100 g Kidney beans
• •300 g Tomato puree
• •100 ml Cream
• •50 g Butter
• •1 tbsp Garam masala
• •1 tbsp Kasar methi

Instructions

1. 1

   Pressure cook lentils until very soft, about 40 minutes.

   💡 Fully cooked lentils should mash easily.

2. 2

   Simmer tomato puree with butter until oil separates.

   💡 This is the base of many Indian curries.

3. 3

   Add cooked lentils and their liquid. Simmer 30 minutes.

   💡 The longer it simmers, the better the flavor.

4. 4

   Add cream, kasar methi, and garam masala.

   💡 Kasar methi adds signature dal makhani flavor.

5. 5

   Finish with drizzle of cream. Serve with jeera rice.

   💡 A pat of butter on top is traditional.

6. 6

   Adjust seasoning and serve hot.

   💡 Taste and adjust salt last.