1 cup Kidney beans Soaked Over night
1/4 cup whole Mung Lentil Soaked over night
1/4 cup Chana Lentil soaked for an hour.
2 Ripe Medium size Tomatoes
1 teaspoon ginger and garlic paste
2-3 Whole Spices Cloves ,Cardamon and cinnamon Sticks
1/2 teaspoon turmeric
3/4 teaspoon Chilly powder
1/2 teaspoon cumin seeds
1 teaspoon Sea Salt
2 tablespoon Olive oil
1 teaspoon of Butter
1 tablespoon lemon juice,freshly squeezed
To make the Dal Makhani
Cook the lentils and beans
Drain all the water from the soaked lentils and beans. Cook with 2 cups of water and salt until soft in a pressure cooker for about 20-25 minutes on medium flame or 40 minutes in a covered saucepan.
Prepare the Gravy
Heat oil and butter in a saucepan and add the cumin seeds along with other whole spices. After a minute add the ginger and garlic paste. saute for another minute and add the chopped tomatoes,chilly powder and turmeric. Cook until tomatoes are all tender and oil separates about 15 minutes.
When lentils are cooked mix in the prepared gravy and let cook for another 10 minutes.Serve with Parathas or Bread.
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