Dal Makhni

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Ingredients

• 250 grams black lentils
• 50 grams red kidney beans
• 2 tsp salt
• 2 whole black cardamoms
• 30 grams salted butter
• 2 cloves
• Small piece of ginger, grated
• 2 tbsp tomato puree
• 1/2 tsp chili powder
• 1 tsp garam masala
• 1 cup boiling water
• 2 tbsp double cream

Instructions

1. Soak the black lentils and red kidney beans overnight in 1 liter of water.
2. Add 2 tsp of salt and 2 whole black cardamoms to the soaked lentils and beans. Bring to a boil and cook on medium to low heat for 1-2 hours.
3. Add another half a liter of boiling water, cover, and continue cooking on medium to low heat for 1-2 hours until cooked.
4. In a hot pan, melt the salted butter and add cloves, grated ginger, tomato puree, chili powder, and garam masala. Cook on high heat for a couple of minutes.
5. Add the tomato mixture to the cooked lentils and beans. If needed, add boiling water to adjust the consistency.
6. Bring to a boil, cover, and cook for the last 10 minutes.
7. Stir in 2 tbsp of double cream.
8. Check the seasoning and adjust if necessary.
9. Serve with rice or homemade chapatis. Enjoy!

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