Dal Makhani Masala is a rich, creamy lentil dish made with black urad dal and kidney beans, slow-cooked to perfection, and flavored with spices.
Details:
- Serving Size: 4
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
- Type of Meal: Main course
- Type of Cuisine: North Indian
- Total Number of Calories (per serving): 350 calories
- Macros (per serving): Carbohydrates: 40g | Proteins: 15g | Fats: 15g
Ingredients:
- Black Urad Dal: 1 cup, soaked overnight
- Kidney Beans: 1/2 cup, soaked overnight
- Butter: 3 tablespoons
- Oil: 1 tablespoon
- Cumin Seeds: 1 teaspoon
- Onion: 1 large, finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Tomatoes: 3 large, pureed
- Cream: 1/2 cup (optional, for richness)
- KLW Dal Makhani Masala: 2-4 tablespoons
- Salt: to taste
- Fresh Coriander Leaves: for garnish
Procedure:
- Cooking the Lentils:
- Pressure cook soaked black urad dal and kidney beans with 4 cups of water until soft (about 5-6 whistles).
- Making the Gravy:
- In a large pan, heat butter and oil. Add cumin seeds, then chopped onions. Sauté until golden brown.
- Stir in ginger-garlic paste and cook for 2-3 minutes.
- Adding Tomatoes:
- Add tomato puree and cook until oil separates. Stir in KLW Dal Makhani Masala.
- Combining:
- Add the cooked dal and kidney beans to the gravy. Mix well and simmer for 20-30 minutes, stirring occasionally.
- If using cream, stir it in during the last 5 minutes of cooking. Adjust salt as per taste.
- Garnishing and Serving:
- Garnish with fresh coriander leaves.
- Serve hot with naan or rice.