Dal Makhani

Method

1. 1
   • green lentils 250 g
   • kidney beans 240 g
   • water 8 dl

   Simmer the lentils and beans — Simmer the green lentils in the water for 30 minutes until tender, adding the kidney beans for the final 10 minutes.

   ⏱30 min
2. 2
   • butter 60 g
   • onion 1
   • garlic 5
   • fresh ginger 25 g
   • ground cumin 2 tsp
   • chilli powder 1 tsp
   • garam masala 2 tsp
   • tomato paste 2 tbsp

   Build the spiced base — Melt the butter in a pot and cook the onion for 7 minutes. Add garlic, ginger, and chilli and fry 2 minutes, then stir in the cumin, chilli powder, garam masala, and tomato paste.

   ⏱7 min
3. 3
   • green lentils 250 g
   • kidney beans 240 g
   • canned tomatoes 400 g

   Combine and simmer the dal — Add the canned tomatoes and the cooked lentils and beans with their liquid. Simmer gently for 25 minutes, stirring, until creamy and thick.

   ⏱25 min
4. 4
   • heavy cream 1½ dl
   • salt to taste
   • fresh cilantro 2 tbsp

   Finish with cream — Swirl in the cream, season with salt, and finish with cilantro.