Categories: Indian
Ingredients
- 1c Black Lentil (dal)
- 1/2c Red Lentil
- 1c Kidney Beans
- 1"Ginger, Grated
- 4T Butter
- 2T Cream
- 3 Tomatoes, finely chopped
- 1 Medium Onion, finely chopped
- 7-8 Cloves of Garlic
- 1T plus 2t Dal Mahkani
- Rice
- Naan
Directions
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Thoroughly wash black lentil, red lentil and kidney beans.
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Then soak it in water (2 glasses) for about 7-8 hours .
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Add ginger and garlic to the above and cook on medium high for about 10 minutes (3-4 whistles).
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Then reduce the heat to medium and cook for about 15 minutes.
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Remove ginger-garlic from the cooked lentil/beans and make a paste.
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Heat 2 tbsp. of butter in a pan, and add Dal Makhani.
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Add ginger-garlic paste and finely chopped onions and fry until golden brown.
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Add finely chopped tomatoes and salt and cook until the mixture thickens into pulpy sauce (about 3 mins).
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Then add cooked lentils and kidney beans to the mixture and heat for 4-5 minutes. (You can add a little water if you find it too thick).
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Add the remaining butter and cook for 2 minutes.
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Serve over rice and/or with Naan