Dal Makhani is a popular dish from the Punjab region of India and Pakistan. The primary ingredients are whole black lentil (urad), red kidney beans (rajma), butter and cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy. Dal Makhani is a staple on the menus of Indian restaurants around the world. It’s often served with naan or rice.
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Soak the lentils and kidney beans overnight in plenty of water.
In a pressure cooker, cook the lentils and beans with turmeric powder and salt for about 15 minutes or until they are soft and cooked.
In a pan, melt the butter and add the chopped onion, ginger-garlic paste, and green chillies. Saute until onions turn golden brown.
Add the pureed tomatoes, red chilli powder and garam masala. Cook until the oil separates from the masala.
Add the cooked lentils and beans to the masala. Mix well and add water if required. Cover the pan and simmer for 15-20 minutes. Stir occasionally.
Stir in the cream and cook for a few more minutes.
Serve Dal Makhani hot garnished with coriander leaves.