AsianMedium
Dal Makhani
Rich, slow-cooked North Indian lentil dish with black lentils and kidney beans in a buttery tomato cream sauce.
Prep 8minCook 180min4 servings
dal makhaniIndian lentilsbutter lentils
Instructions
- 1
Soak lentils and beans overnight.
- 2
Pressure cook lentils and beans 45 minutes.
- 3
Fry garlic and ginger in butter, add tomato puree and cook.
- 4
Add cooked legumes and simmer on low heat 2 hours.
- 5
Stir in cream and garam masala, simmer 10 more minutes.
Nutrition (per serving)
Calories
380
kcal
Protein
15
g
Carbs
40
g
Fat
18
g
Adjust Servings
2servings
→
servings
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