Indian Spicy Daal Makhani Recipe

INGREDIENTS:

• 1 cup black urad daal (Maash Daal), soaked overnight
• 1/4 cup red kidney beans, soaked overnight
• 1 medium onion, chopped
• 2 medium tomatoes, pureed
• 2 garlic cloves, minced
• 1 inch ginger, grated
• 1 green chili, chopped
• 1 tsp cumin seeds
• 1 tsp coriander powder
• 1 tsp red chili powder
• 1 tsp garam masala powder
• 1/2 tsp turmeric powder
• 2 tbsp ghee or oil
• 2 tbsp cream
• Salt to taste
• Fresh coriander leaves, chopped for garnish

INSTRUCTIONS:

1. Drain the daal and kidney beans and pressure cook until soft, with enough water and salt.
2. In a pan, heat ghee or oil and add cumin seeds. Let them sizzle.
3. Add chopped onions and sauté until golden brown.
4. Add minced garlic and grated ginger and sauté for a minute.
5. Add chopped green chili, pureed tomatoes, coriander powder, red chili powder, garam masala, and turmeric powder.
6. Sauté until oil separates from the mixture.
7. Add the cooked daal and kidney beans to the mixture, and add water to adjust the consistency.
8. Simmer for 10 minutes, stirring occasionally.
9. Stir in the cream and let it simmer for 2-3 minutes.
10. Serve hot, garnished with fresh coriander leaves, with rice or bread of your choice.

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