Daal Makhani (Black Lentil Stew)

Ingredients

• 1 cup Whole Black Lentils
• 1/4 cup Kidney Beans
• 1 medium Onion
• 2 medium Tomato
• 2 tablespoons Ginger-Garlic Paste
• 2 tablespoons Butter
• 1/2 cup Cream
• 1 teaspoon Garam Masala
• 1/2 teaspoon Red Chili Powder
• 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak black lentils and kidney beans overnight.
2. 2Cook the lentils and kidney beans in a pressure cooker or pot until soft.
3. 3Heat butter in a pan. Add chopped onions and sauté until golden brown.
4. 4Add ginger-garlic paste and sauté for a minute.
5. 5Add chopped tomatoes and cook until softened.
6. 6Add cooked lentils and kidney beans, garam masala, red chili powder, and salt. Simmer for 2-3 hours on low heat, stirring occasionally.
7. 7Stir in cream and kasuri methi. Cook for another 15 minutes.
8. 8Serve hot with rice or naan.

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