Dal Makhani (spicy Black Lentils)

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3/4 cup whole black lentils (whole urad)
• 2 tablespoons kidney beans
• 1 teaspoon cumin seed
• 2 green chilies, slit
• 1 stick cinnamon
• 2 cloves
• 3 cardamoms
• 1/2 cup onion, finely chopped
• 1/2 teaspoon ginger-garlic paste
• 1 teaspoon chili powder
• 1/4 teaspoon turmeric powder
• 1 1/2 cups fresh tomato puree
• 3/4 cup cream
• 2 cups water, to boil the lentils in
• 3/4 cup water
• 3 tablespoons butter
• 2 tablespoons chopped fresh coriander
• salt

Recipe

• 1 clean, wash and soak the whole black lentils and kidney beans overnight. drain and keep aside.
• 2 combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. whisk well till the mixture is almost mashed.
• 3 heat the butter in a pan and add the cumin seeds.
• 4 when the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
• 5 add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
• 6 add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
• 7 add the cream and mix well.
• 8 garnish with the cilantro and serve hot.