Dal Makhani (Lentil Curry)

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Soak and Cook the Lentils and Beans

• 50g Black Lentils, Dry
• 20g Red Kidney Beans, Dry

Rinse and soak the whole black lentils and red kidney beans in water overnight or for at least 6-8 hours. Drain and rinse them well. In a pot, add the soaked lentils and beans along with water and a little salt. Cook for about 45-60 minutes or until soft, adding more water whenever necessary.

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Prepare the Dal Makhani

• 1 tbsp Butter
• 1/4 tsp Cumin Seeds
• 1/2 Small Onion
• 2 tsp Ginger Garlic Paste
• 1 Green Chili
• 50g Pureed Tomato
• 1/4 Chili Powder
• 1/4 Turmeric Powder
• 1/2 Garam Masala
• 1/4 Smoked Paprika

In a large pan, heat the butter over medium heat. Add the cumin seeds and let them splutter. Add the finely chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chili, sauté for another minute until the raw smell disappears. Add the pureed tomato, red chili powder, turmeric powder, garam masala, and smoked paprika, salt, and pepper. Cook until the tomato puree thickens and the oil starts to separate from the masala. Add the cooked lentils and beans along with just enough of their cooking liquid to cover beans and lentils. Mix well and let it simmer on low heat for about 20-30 minutes, stirring occasionally to prevent sticking. Adjust the consistency by adding water if needed if sauce because too thick.

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Finish and Garnish

• 75mL Light Coconut Milk

Stir in the coconut milk and simmer for another 5 minutes. Adjust salt to taste. Garnish with fresh coriander leaves before serving.