Dal Makhani

Indian · 90 min · Beans · vegetarian, gluten-free

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Ingredients

• 1 cup whole black urad dal
• 1 can (400 g) canned red kidney beans
• 300 g canned crushed tomatoes
• 3 tbsp unsalted butter
• 1/4 cup heavy cream
• 2 tbsp ginger-garlic paste
• 1 tsp kashmiri chili powder
• 1 tsp garam masala
• 1 tbsp dried fenugreek leaves (kasuri methi)

Method

1. Soak urad dal overnight, then simmer with 4 cups water 45 minutes until very soft.
2. Melt butter, add ginger-garlic paste and cook 1 minute, then add crushed tomatoes and chili powder; cook 10 minutes.
3. Add the cooked dal and drained kidney beans with 1 cup water, and simmer on low 20 minutes, stirring often.
4. Mash some of the beans against the pot for a creamy body.
5. Stir in cream, garam masala and crushed kasuri methi; simmer 5 minutes and season with salt.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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