Dal Makhani: Traditional Indian Delight with Black Lentils

Ingredients:

• 1 cup black lentils (sabut urad dal)
• 1/4 cup red kidney beans (rajma)
• 2 tablespoons ghee (clarified butter) or vegetable oil
• 1 large onion, finely chopped
• 2 medium tomatoes, chopped
• 1 tablespoon grated ginger
• 1 tablespoon minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder (optional, for spiciness)
• Salt to taste
• 1/4 cup fresh cream
• Chopped fresh cilantro leaves (for garnish)

Instructions:

1. Wash the black lentils and kidney beans. Soak them in water for 6-8 hours or overnight. Then, drain them.

2. In a pressure cooker, add the black lentils and kidney beans with enough water to cover them. Cook under pressure for about 15-20 minutes until they are tender and well-cooked.

3. In a large pan, melt the ghee (or heat the vegetable oil) over medium heat. Add the chopped onion and cook until golden brown and caramelized.

4. Add the grated ginger and minced garlic to the pan and cook for a few minutes until fragrant.

5. Add the chopped tomatoes and cook until they soften and blend well with the spices.

6. Add the ground spices: cumin, coriander, turmeric, garam masala, and red chili powder (if desired for spiciness). Mix all the ingredients well and cook for a few minutes to allow the flavors to meld.

7. Add the cooked lentils and beans to the pan and mix everything together. Add salt to taste and stir well.

8. Simmer for at least 30 minutes on low heat to allow the flavors to blend and the dal to thicken. You can add a little water if you prefer a thinner consistency.

9. Before serving, add the fresh cream and mix well. This will give a smooth and creamy texture to the dal makhani.

10. Garnish with chopped fresh cilantro leaves and serve hot with basmati rice, naan bread, or roti.

Enjoy your delicious homemade Dal Makhani!