• 1 cup whole black Urad dal
• 1/4 cup Kidney beans
• 1 tsp cumin seeds
• 1-2 tsp green chillies, sliced thinly
• 1 tsp ginger garlic paste
• 1 tsp cumin-coriander powder
• 1 tsp cardamom powder
• 1 medium red onion
• 1 tsp dried Fenugreek leaves ( Kasuri Methi )
• 3 tbsp butter
• 2-3 cloves
• 2″ cinnamon stick
• 1 Bay leaf
• 1/2 tsp turmeric powder
• 1 cup tomato puree
• 1 cup cream
• salt to taste and green coriander to garnish
Soak the lentils and kidney beans overnight. Boil the soaked dal and kidney beans in a pressure cooker and give it at least 1 whistle on high gas and leave it on sim for at least 15 mins. Once cooled mash it with the back of a spoon and keep aside.
In a saucepan, add butter along with cloves, cinnamon, cumin, turmeric, cumin-coriander powder, bay leaf, ginger-garlic paste, chillies and onions. Saute until the aroma fills the room and onions get soft and translucent. Add the Tomato puree, close the lid and cook for 5 min.
Add the lentil mixture, reduce the heat to simmer, add salt close the lid and slow cook for 15-20 min. Stir occasionally to avoid the lentils from sticking to the bottom.
Add the fenugreek leaves along with cardamom powder, stir and then add the cream to the hot dal and mix. Do not boil after this, else the cream will separate. Serve hot garnished with finely cut green coriander. I usually pair it with Roti/ Phulkas.
This recipe turned out absolutely divine…. and it was a relief coz Dal Makhani always sounds sooo tedious but this quick recipe can do wonders to your dinner menu.