Ingredients:
1 cup black lentils
1/2 cup red kidney beans
2 large tomatoes, pureed
1 medium onion, finely chopped
2 cloves of garlic, minced
1 inch piece of ginger, grated
1 tsp cumin seeds
1 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
1 tsp red chili powder
Salt, to taste
3 tbsp ghee or oil
1 tsp dried fenugreek leaves (kasuri methi)
1/2 cup heavy cream
Fresh cilantro, for garnish
Instructions:
Rinse and soak the black lentils and red kidney beans overnight in plenty of water. Drain and set aside.
In a large saucepan, heat the ghee or oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
Add the chopped onions, ginger, and garlic and cook until the onions are soft and golden brown, about 5-7 minutes.
Add the pureed tomatoes and cook for another 5 minutes until the mixture thickens.
Add the coriander powder, turmeric powder, garam masala, red chili powder, and salt to the tomato mixture and stir to combine.
Add the soaked lentils and beans to the saucepan and cover with 4 cups of water. Bring to a boil, then reduce heat to a simmer and cover. Cook until the lentils and beans are tender, about 1 hour.
Once the lentils and beans are cooked, add the dried fenugreek leaves and heavy cream to the pan and stir to combine. Cook for an additional 5 minutes until the sauce has thickened and the flavors have melded together.
Serve the Dal Makhani hot, garnished with fresh cilantro, and with rice, naan, or roti on the side. Enjoy!
