Photo by Kunal Lakhotia on Pexels
Creamy Dal Makhani with Cumin Rice
Black lentils and kidney beans simmered with tomatoes, butter and garam masala, served over rice cooked with cumin seeds.
- 100 g black lentils
- 50 g red kidney beans
- 120 g basmati rice
- 100 ml double cream
- 30 g butter
- 1 medium onion
- 20 g ginger
- 4 cloves garlic
- 200 g canned tomatoes
- 2 tsp garam masala
- 1 tsp cumin seeds
- 20 g fresh coriander
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Add to a shopping listHow the shopping list works →- Step 1
Soak black lentils and kidney beans for 2 hours, then pressure cook for 20 minutes or boil for 45 minutes until tender.
- Step 2
Rinse basmati rice until water runs clear, then cook with cumin seeds in salted water for 12 minutes.
- Step 3
Finely chop onion, mince ginger and garlic to make a paste.
- Step 4
Heat butter in a heavy-bottomed pan, add ginger-garlic paste and cook for 1 minute.
- Step 5
Add chopped onion and cook for 5-6 minutes until golden brown.
- Step 6
Add canned tomatoes and garam masala, cook for 8-10 minutes until sauce thickens.
- Step 7
Add cooked lentils with their cooking liquid, simmer for 15 minutes.
- Step 8
Stir in double cream and simmer for another 5 minutes until creamy.
- Step 9
Season with salt and garnish with fresh coriander.
- Step 10
Serve hot dal over cumin rice.
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