Dal Makhani

Silky cream of black lentils and red beans slow-cooked with aromatic spices and butter.

Ingredients

• 1 cup Whole black lentils (urad dal)
• ½ cup Red kidney beans (rajma)
• 1 medium Onion
• 3 medium Tomatoes
• 1 1-inch piece Fresh ginger
• 4 cloves Garlic
• 1 optional Green chili
• 1 tablespoons Butter (ghee)
• ½ cup Heavy cream
• ¼ cup chopped Fresh cilantro
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• ½ teaspoon Garam masala
• ¼ teaspoon Ground turmeric
• Salt, al gusto
• 4 cups Water

Directions

1. Soak black lentils and red kidney beans overnight. Drain and cook in plenty of salted water until extremely tender, about 1-1.5 hours. Reserve the cooking water.
2. Prepare a masala base by sautéing finely chopped onion in ghee until golden. Add ginger, garlic, and green chili, cooking until fragrant.
3. Stir in chopped tomatoes, powdered spices (cumin, coriander, turmeric), and salt. Cook until oil separates from the masala.
4. Mash the cooked lentils and beans to a smooth consistency. If needed, use reserved cooking water to adjust consistency.
5. Combine the masala with the lentil-bean mash. Simmer for 15 minutes for flavors to meld.
6. Stir in the remaining ghee and heavy cream. Reduce heat and simmer gently for 5 more minutes.
7. Finish with garam masala and fresh cilantro. Serve hot.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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