I’m sharing a yummy, creamy and delicious Daal Makhni recipe with you guys! It can be served with chapatis or white rice! I love eating it with rice.
Brown Lentils – 1 cup ( boiled)
Red Kidney Beans – 1/2 cup (boiled, or tinned ones)
Onion – 1 chopped
Tomatoes – 2 chopped
Ginger-Garlic paste – 1tbsp
Salt – as per taste
Fresh Cream – 2 tbsp
Turmeric pwd – 1/2 tsp
Cumin pwd – 1/2 tsp
Chilli pwd – 1 tsp
Red Chilli flakes – 1 tsp
Green chilli peppers – 2/3
Cinnamon stick – 1 inch
cloves – 3/4
Black peppercorns – 6
Black Cardamom – 1
Butter – 2 tbsp
Oil – 1tbsp
Garlic – 2 chopped finely
Cumin Seeds – 1 tsp
Heat up oil in a pan, add the whole spices…cinnamon stick, cloves..etc. When they start to sizzle, add the chopped onions. Once the onions turn slightly golden, add the ginger/garlic paste. Stir and cook for few mins. Then add the spices, salt, turmeric power…etc. Mix well, don’t let the onions burn. Add water if needed!
Add the chopped tomatoes and the chopped green chillies.( It would be best if you get rid of the tomatoes skin) Once the tomatoes are well cooked and the oil has separated, add in the boiled daal and the red kidney beans. Mix well!
Pour in 1 cup of water. Cook on low heat for at least 15/20 mins.
After 20 mins, add the cream. Mix well and check if more salt is needed.
Now, for the tarka, heat up oil and butter. Add the ingredients for the tarka, once the garlic turns light brown, pour it over the Daal.
Garnish with fresh coriander and green chillies.