Dal Makhani (Peanut-Free)
A rich and creamy lentil dish, Dal Makhani is a staple of Indian cuisine. This version is made peanut-free.
Ingredients
- 1 cup Whole black lentils (urad dal)
- 0.25 cup Kidney beans (rajma)
- 1 medium Onion
- 1 tablespoon Ginger-garlic paste
- 2 medium Tomatoes
- 0.5 cup Heavy cream (dairy or coconut)
- 2 tablespoons Butter (dairy or plant-based)
- 1 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak lentils and kidney beans overnight or for at least 6 hours.
- 2Pressure cook lentils and kidney beans with 4 cups of water and salt for 8-10 whistles.
- 3Heat butter in a pan. Add chopped onion and sauté until golden brown.
- 4Add ginger-garlic paste and chopped tomatoes. Cook until tomatoes are soft.
- 5Add turmeric powder, red chili powder, and garam masala. Sauté for a minute.
- 6Add cooked lentils and kidney beans to the pan. Mix well.
- 7Simmer for 30-40 minutes, stirring occasionally.
- 8Stir in heavy cream and cook for another 5 minutes.
- 9Garnish with fresh cilantro and serve hot with rice or naan.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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