Photo by Muhammad Khawar Nazir on Pexels
Indian Dal Makhani with Jeera Rice and Mint Raita
Black beluga lentils and kidney beans simmered until very tender, blended with spices, butter and cream, served with cumin rice.
- 150 g black beluga lentils
- 75 g kidney beans
- 200 g basmati rice
- 2 tsp whole cumin seeds
- 1 large white onion
- 30 g fresh ginger
- 6 cloves garlic cloves
- 3 medium fresh tomatoes
- 150 ml double cream
- 60 g unsalted butter
- 2 tsp garam masala
- 1 tsp ground coriander
- 1 tsp turmeric powder
- 1 tsp smoked paprika
- 2 tbsp tomato puree
- 200 g Greek yogurt
- 20 g fresh mint leaves
- 1 medium cucumber
- 2 tsp sea salt
- 1 tsp caster sugar
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Add to a shopping listHow the shopping list works →- Step 1
Soak black lentils and kidney beans separately in cold water for 4 hours or overnight.
- Step 2
Drain and rinse the soaked lentils and beans, then boil together in salted water for 45-50 minutes until very tender.
- Step 3
Meanwhile, rinse basmati rice until water runs clear, then soak for 20 minutes.
- Step 4
Heat 2 tbsp butter in a heavy-bottomed pan, add cumin seeds and let them splutter for 30 seconds.
- Step 5
Add finely chopped onion and cook for 8-10 minutes until golden brown.
- Step 6
Add minced ginger and garlic, cook for 2 minutes until fragrant.
- Step 7
Add chopped tomatoes, tomato puree, and all spices except garam masala. Cook for 12-15 minutes until tomatoes break down completely.
- Step 8
Add the cooked lentils and beans with their cooking liquid, simmer for 20 minutes, stirring occasionally.
- Step 9
Stir in cream, remaining butter, garam masala, and sugar. Simmer for 5 minutes until rich and creamy.
- Step 10
For rice: bring salted water to boil, add soaked rice and cumin seeds, cook for 10-12 minutes until tender.
- Step 11
Grate cucumber and squeeze out excess water, mix with yogurt, chopped mint, and salt for raita.
- Step 12
Taste dal and adjust seasoning with salt and sugar for balance.
- Step 13
Serve dal hot with jeera rice and mint raita on the side.
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