Creamy and flavorful dal makhani with an American twist

This Americanized version of dal makhani combines the traditional Indian flavors with a touch of American ingredients. Creamy black lentils cooked with spices, tomatoes, and butter for a rich and comforting dish that pairs perfectly with rice or naan.

Ingredients

• 1 cup whole black lentils
• 1/2 cup red kidney beans
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Salt to taste
• 1/4 cup cream
• Cilantro for garnish

Directions

1. Soak the black lentils and kidney beans overnight. Drain and rinse before using.
2. In a pressure cooker, heat butter and add cumin seeds. Once they splutter, add the onions and sauté until golden brown.
3. Add the ginger-garlic paste and cook for a minute. Then add the pureed tomatoes and spices. Cook until the oil separates.
4. Add the soaked lentils and kidney beans along with water. Pressure cook for about 30 minutes or until the lentils are soft and creamy.
5. Once cooked, stir in the cream and adjust seasoning as needed. Garnish with chopped cilantro before serving.

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