Dal Makhani (Nut-Free)

Ingredients

• 1 cup Whole black lentils (urad dal)
• 1/4 cup Kidney beans (rajma)
• 1 medium Onion
• 1 tablespoon Ginger-garlic paste
• 14 oz Crushed tomatoes
• 1 cup Coconut cream
• 1 teaspoon Garam masala
• 1/2 teaspoon Red chili powder
• 1/4 teaspoon Turmeric powder
• 2 tablespoons Butter or ghee
• 1 teaspoon Salt

Instructions

1. 1Soak black lentils and kidney beans overnight.
2. 2Rinse and transfer lentils and kidney beans to a pressure cooker or Instant Pot. Add 4 cups of water and cook for 20 minutes at high pressure, then let the pressure release naturally.
3. 3Heat butter or ghee in a large pot over medium heat. Add chopped onion and cook until golden brown. Add ginger-garlic paste and sauté for a minute.
4. 4Add crushed tomatoes, garam masala, red chili powder, and turmeric powder. Cook for 5 minutes.
5. 5Add the cooked lentils and kidney beans. Simmer for at least an hour, stirring occasionally, until the dal becomes thick and creamy. If using an Instant Pot, set to slow cook mode.
6. 6Stir in coconut cream and salt. Cook for another 10 minutes. Serve hot with rice or naan.

Substitutions

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