Ingredients:
1 cup black lentils (urad dal)
1/4 cup red kidney beans (rajma)
1 onion, finely chopped
2 tomatoes, pureed
2 cloves garlic, minced
1-inch ginger, grated
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon garam masala
1/2 teaspoon red chili powder (adjust to taste)
Salt to taste
2 tablespoons butter or ghee
1/4 cup fresh cream
Fresh cilantro leaves for garnish
Instructions:
Prepare the Lentils and Beans:
· Rinse the black lentils and red kidney beans under running water. You should soak them together in enough water for at least 4 hours or overnight.
· After that, drain them, rinse them yet again, and finally transfer them, still together, to a pressure cooker.
· Proceed by adding four cups of water, approximately, salt to taste, and pressure cook for 15 to 20 minutes. The cooked lentils and beans should be soft and thoroughly cooked after you are done with this.
Cook the Dal Makhani:
· Heat butter or ghee in a large pan or kadhai over medium heat. Add cumin seeds and let them splutter.
· Add finely chopped onion and sauté until golden brown.
· Add minced garlic and grated ginger, and sauté for another minute until fragrant.
· Stir in the pureed tomatoes, turmeric powder, red chili powder, garam masala, and salt. Cook the masala until the oil separates from the sides.
· Add the cooked lentils, beans, and cooking water to the masala mixture. Mix well and simmer for 10-15 minutes until the flavors blend.
Prepare the Rice:
· Rinse the basmati rice under running water until the water runs clear.
· bring 2 cups of water to a boil in a separate pot. Add salt to taste.
· Add the rinsed rice to the boiling water, cover, and cook on low heat for about 15-20 minutes until the rice is fluffy and cooked.
Serve and Enjoy:
· Once the Dal Makhani and rice are ready, transfer them to serving plates.
· Garnish the Dal Makhani with fresh cream and chopped cilantro leaves for a burst of flavor and freshness.
· Serve hot with steamed rice, naan, or roti for a complete and satisfying meal.
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