Dal Makhani

Ingredients

• 200g Black lentils (Urad Dal)
• 50g Kidney beans
• 70g Ghee or butter
• 1 Große Large onion, finely chopped
• 2 EL Ginger-garlic paste
• 400g Tomatoes, pureed
• 1 TL Cumin powder
• 1 TL Coriander powder
• 1/2 TL Turmeric powder
• 1/2 TL Garam Masala
• 1/4 TL Chilli powder (or to taste)
• 100ml Cream
• Salz Salt to taste
• Frischer Koriander Fresh coriander for garnish

Instructions

1. Soak the black lentils and kidney beans overnight or for at least 6-8 hours in plenty of water. Then drain and rinse thoroughly.
2. Bring the soaked lentils and beans to a boil in a pot with 5 cups of fresh water and some salt. Reduce heat and simmer covered for about 60-90 minutes until very tender. If using a pressure cooker, 20-25 minutes after the first whistle is sufficient.
3. In a separate pot, melt ghee or butter over medium heat. Add the chopped onion and sauté until golden brown, about 8-10 minutes.
4. Add the ginger-garlic paste and sauté for 1-2 minutes until fragrant. Then stir in the pureed tomatoes along with cumin, coriander, turmeric, and chili powder. Simmer the sauce for 10-15 minutes until the oil separates and the sauce thickens.
5. Add the cooked lentils and beans to the tomato sauce. Stir well and let it simmer for another 30-45 minutes on low heat, stirring occasionally to prevent sticking. Add a little water if necessary to achieve the desired consistency.
6. Stir in the Garam Masala and fresh cream. Simmer for another 5 minutes to allow the flavors to meld. Season with salt to taste.
7. Garnish with fresh coriander before serving. Serve hot with naan bread, rice, or roti.

Nutrition