Dal Makhani

Name: Dal Makhani
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 0.5 cup black lentils; 0.125 cup dried red kidney beans; 1 large onion; 1 medium tomatoes; 2 garlic cloves; 1 tbsp ginger-garlic paste; 1 tbsp tomato paste; 2 tbsp milk; 0.5 tsp red chili powder; 1 tbsp butter; 2 tbsp cooking oil; fresh cilantro leaves; water; salt

Gently simmered lentils, kidney beans and tomatoes, warmed with ginger and chilli, a Pakistani dal. Finish with fresh coriander leaves.

1 hr 20 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 60 min · 80 min total
Difficulty: medium

1
HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.
2
ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.
20 min
3
IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves. SERVE warm with soft, fluffy Naans.