How To Make Dhal Makhani
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 1 cup black lentils (urad dal)
- 1/4 cup red kidney beans (rajma)
- 2 tbsp ghee or oil
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 green chilies, slit
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- Salt to taste
- 1/2 cup heavy cream
- Fresh cilantro leaves for garnish
Instructions
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Rinse the lentils and kidney beans. Soak them in water overnight or for at least 8 hours. Drain the water.
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In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of water. Pressure cook for 5-6 whistles or until they are soft and cooked through. Set aside.
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Heat ghee or oil in a separate pan over medium heat. Add the cumin seeds and let them crackle.
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Add the finely chopped onions and sauté until they turn golden brown.
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Add the ginger-garlic paste and slit green chilies. Cook for 1-2 minutes.
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Add the tomato puree and cook until the oil separates from the mixture.
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Add the turmeric powder, red chili powder, garam masala, and salt. Mix well.
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Add the cooked lentils and kidney beans to the pan. Mix everything together and let it simmer for 15-20 minutes on low heat, stirring occasionally.
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Mash some of the lentils with the back of a spoon to thicken the gravy.
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Add the heavy cream and mix well. Cook for an additional 5 minutes.
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Garnish with fresh cilantro leaves and serve hot with rice or naan.
Nutrition
- Calories : 320kcal
- Total Fat : 12g
- Saturated Fat : 6g
- Cholesterol : 30mg
- Sodium : 400mg
- Total Carbohydrates : 43g
- Dietary Fiber : 12g
- Sugar : 5g
- Protein : 15g
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