3/4 cup Whole black lentil
1/4 cup Red kidney beans
1 cube K&N’s Stok
2 tbsp Oil
1 medium Onion (chopped)
1 tbsp Ginger garlic paste
1 tsp Cumin seeds
2-3 Green chilies (chopped)
1/2 cup Tomato puree
1 tsp Red chili powder
1 tsp Coriander powder
1/2 tsp Turmeric
Salt to taste
1/4 tsp Garam masala
1 tbsp Butter
1/4 cup Cream
Soak black lentil and kidney beans together for at least 5 hours or overnight.
In a pot heat water add salt half teaspoon and boil soaked black lentil and kidney bean in it for 25 to 30 minutes or until lentils are completely soft.
Mash half of the cooked lentils using a masher and set aside.
In a pan heat oil, add onion and cook until translucent.
Then add cumin seeds, ginger garlic paste, green chilies and sauté for a minute.
Then add tomato puree and cook on low medium flame for 4 to 5 minutes. Add water if required.
Then add salt, red chili powder, coriander powder, turmeric, K&N’s Stok and cook for a minute.
Then add cooked lentil in it and mix until well combined.
Add half cup water, cover and let it simmer on low flame for 10 to 12 minutes.
Add garam masala, cream, butter in dal and mix it well. Let it simmer for 2 minutes.
Your dal makhani is ready, top it with a cube of butter and serve.
Preparation time: 10 minutes
Cooking time: 50 minutes
Serving: 3-4 persons