Recipe
Dal Makhani
Time: 40 minutes
Yield: 4 servings
| 2 tablespoons oil 1 large onion, minced ½ teaspoon salt ½ teaspoon cayenne 1 tablespoon ginger-garlic paste 1 tablespoon tomato paste |
1 medium tomato, finely chopped ½ cup whole black lentils and a handful of dried red kidney beans, |
| soaked overnight 2 tablespoons milk 1 tablespoon butter 2-3 whole cloves garlic, split in half fresh coriander, chopped for garnish |
Heat oil in a pressure cooker and saute oil until lightly browned. Stir in salt, cayenne, ginger-garlic paste, and tomato paste and fry for a few seconds.
Add in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, then add enough water to cover. Pressure cook for 15-20 minutes until lentils are soft. Stir in milk and bring to a boil.
In a separate pan, prepare a tempering by heating butter and garlic, until the garlic is sweetly fragrant. Stir the tempering into the lentils and garnish with fresh coriander.
Adapted from ???