Dal makhani

Ingredients:

 

• 1 cup lentils
• 1/4 cup dried kidney beans
• 8 cups of water, to cover
• 5 cups water
• Salt to taste
• 2 tablespoons vegetable oil
• 1 tablespoon cumin
• 4 cardamoms
• 1 cinnamon stick, broken
• 4 bay leaves
• 6 cloves
• 1 1/2 tablespoons ginger paste
• 1 1/2 tablespoons garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon black pepper powder
• 1 cup tomato puree
• 1 tablespoon chili powder
• 2 tablespoons coriander powder
• 1/4 cup butter
• 2 tablespoons dried fenugreek leaves
• 1/2 cup cream

Method:

    1. Soak lentils and kidney beans in a large bowl with 6 cups of water for at least 2 hours or overnight. Then strain it.

      2.  Cook over medium heat  lentils and kidney beans in a pot with 5 cups water and salt.

      3. Heat the vegetable oil in a saucepan over medium-high heat. Fry the cumin seeds in hot oil until the pop starts. Add cardamom, cinnamon sticks, bay leaves and cloves; Cook until the bay leaves are almost brown. Bring the heat to medium-low; Add ginger paste, garlic paste, turmeric and red pepper and keep stirring.

      4. Add tomato puree to the spice mixture and stir; Cook over medium heat for about 5 minutes. Add chili powder, coriander and butter; Cook and stir until melted butter.

      5. Bring to a boil with lentils, kidney beans and water in the tomato mixture, reducing the heat. Add fenugreek to the lentil mixture, let it cook for 45 minutes and stir occasionally. Add cream and cook for 2 to 4 minutes.

      . Serve hot with bread or paratha.