Ingredients
- 100 gms whole black lentils
- 40 gms kidney beans
- 50-60 gms butter OR 1 tbsp oil
- Pinch of asafoetida
- 1 medium onion, finely chopped
- 2-3 tomatoes pureed
- 1-2 green chillies, finely chopped
- 3-4 garlic cloves, finely chopped
- 1 tsp peeled and finely grated ginger
- 1 tsp salt (or to taste)
- 1/4 tsp turmeric powder
- 1/4 tsp red chilli powder
- 2 tsp coriander powder
- 1 tsp roasted and ground cumin
- 1/4 tsp garam masala
For Garnish
- Fresh coriander leaves finely chopped
- Ginger juliennes
- Green chillies
- 2 tbsp cream
Steps
- Wash the black lentils and kidney beans and soak them overnight in about 300 ml water
- To the lentils and kidney beans add salt and turmeric powder; add additional water (besides the water in which the lentils were soaked-about 100 ml) and pressure cook on full flame, after first whistle, simmer and cook for about 15-20 minutes or till the lentils and kidney beans are tender
- OR place in a saucepan with the water in which the lentils were soaked and add more (about 100 ml) water if required, add salt and turmeric; cover and cook for about half an hour or till the lentils are tender
- In a separate pan, heat butter/oil, add asafoetida and stir, add ginger and garlic, fry till they are brown, now tip in the onion, green chillies and fry till light brown
- Add coriander powder, red chilli powder and ground cumin and roast the spices for sometime, add pureed tomatoes and cook for another 5-7 minutes
- Add the boiled lentils and kidney beans, add some more boiled water if required, simmer and let it cook for about 30-45 minutes (Simmering on low flame, brings out the real flavor in ‘Dal Makhani’)
- Add garam masala
- Serve and swirl in the cream, garnish with finely chopped coriander leaves, ginger juliennes and vertically cut green chillies
Tips:
For Navratras, you could avoid adding the onions and garlic; it’ll still taste YUMMY!!
Hungry Palette 
Its great bhabhi….
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Thanks, try it at home sometime!!
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