Dal Makhani (Curried Red Lentils and Kidney Beans)
This is an easy and healthy recipe prepared from whole brown lentils (Whole masoor dal) & red kidney beans. Though it's different from the authentic dal makhani recipe, it's equally good and tasty.
Servings: 6 People
Equipment
- 1 pan or skillet
- 1 Spatula
Ingredients
- 4 - 3 tbsp refined oil/ olive oil ghee
- 3 onion
- 2 tomato
- 1 inch ginger
- 8 - 10 garlic cloves
- 1 tsp red chilli powder paprika
- 3 tsp coriander powder
- 1 tsp cumin powder
- ½ tsp turmeric powder
- 1 inch cinnamon
- 4 green cardamom
- 1 black cardamom
- 2 bay Leaves
- 6 - 8 black pepper
- 1 tbsp salt
- 5 cloves
To Pressurecook
- 1 cup brown lentils (whole masoor dal)
- ¼ cup red kidney beans
- ½ tsp salt
Instructions
- Soak the lentils and beans for 8 hours or over night.
- Pressure cook them for 10 minutes or 4 - 5 whistles, adding salt and turmeric powder to the water.
- Once done, turn off the heat and wait for the pressure to release naturally.
- Heat oil or ghee in a pan or kadai.
- Once oil is hot, add cumin seeds and all the whole spices. Saute until fragrant.
- Then, add chopped onions, ginger, and garlic. Saute until translucent.
- Add diced tomatoes with a pinch of salt. Salt will help to extract the water and cook faster.
- Add 4 - 5 cashews to the pan while sauteing the tomatoes.
- Then add all the ground spices. Saute until the masala is cooked and release oil on the sides.
- Once the masala is properly cooked, turn off the heat and wait for the temperature to come down.
- Transfer it to a blender (remove bay leaves). Blend it to a smooth puree.
- Heat 1 tsp ghee in a pan and add Kashmiri red chili powder.
- Transfer the masala paste to the pan and stir to mix.
- Once it starts to simmer, add boiled lentils and kidney beans to the pan.
- Mix and let it simmer for 8 - 10 minutes in low flame.
- In the end, add roasted kasuri methi powder and finely chopped fresh coriander leaves.
- Garnish and serve hot with rice or chappati/ flattened bread.