Gluten-Free Daal Makhani (Lentil Dish)
A rich and creamy lentil dish made with black lentils and kidney beans, simmered overnight for a smooth texture. This version is gluten-free.
Ingredients
- 1 cup Black lentils (whole)
- 1/4 cup Kidney beans
- 1 medium Onion
- 2 medium Tomatoes
- 1 tbsp Ginger-garlic paste
- 1/2 cup Cream
- 2 tbsp Butter
- 1/2 tsp Red chili powder
- 1/2 tsp Garam masala
- 6 cups Water
- 2 tbsp Fresh cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Soak black lentils and kidney beans overnight.
- 2Drain and add to a pot with 6 cups of water. Cook until lentils and beans are soft and mushy (about 2-3 hours).
- 3Heat butter in a pan. Add chopped onions and sauté until golden brown.
- 4Add ginger-garlic paste and sauté for a minute.
- 5Add chopped tomatoes and cook until softened.
- 6Add red chili powder and garam masala. Sauté for a minute.
- 7Add cooked lentils and beans to the pan. Mix well.
- 8Simmer for 30 minutes, stirring occasionally.
- 9Stir in cream and cook for 5 minutes.
- 10Garnish with fresh cilantro. Serve hot with rice or gluten-free roti.
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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