dal makhani recipe sanjeev kapoor ( CopyCat )

dal makhani recipe sanjeev kapoor ( CopyCat )

Enjoy Dal Makhani, the creamy and delicious classic Indian vegetarian dish made with black lentils and kidney beans in a spiced tomato sauce. 35 minutes from prep to plate! It is rich and flavorful, feels so good curling up with this for dinner. Enjoy with fresh coriander don't forget that step!

Ingredients

• 1 cup black lentils (urad dal) soaked overnight
• 1/4 cup kidney beans (rajma) soaked overnight
• 4 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• 2 tablespoons cream (optional)
• Fresh coriander leaves for garnish

Directions

1. Using a pressure cooker add soaked black lentils and kidney beans to water. Pressure cook for 15 – 20 minutes until soft.
2. In a pan, melt butter and I use a bit of oil here. Add cumin seeds and let them splutter.
3. Next add chopped onions and sauté until golden brown.
4. Stir in ginger-garlic paste and cook for about a minute.
5. Add puréed tomatoes,red chili powder,turmeric powder and salt. Continue to cook unit oil separates from this mixture.
6. Next add cooked lentils and beans from pressure cooker to tomato mixture. Mix well and cook down for 5 - 10 min.
7. At the last minute add garam masala (which adds a wonderful aroma) and cream (optional). Cook for another 2 minutes.
8. Garnish your portions with fresh coriander leaves and don't forget to eat while hot.