Categories: Indian

Ingredients

• 1c Black Lentil (dal)
• 1/2c Red Lentil
• 1c Kidney Beans
• 1"Ginger, Grated
• 4T Butter
• 2T Cream
• 3 Tomatoes, finely chopped
• 1 Medium Onion, finely chopped
• 7-8 Cloves of Garlic
• 1T plus 2t Dal Mahkani
• Rice
• Naan

Directions

1. Thoroughly wash black lentil, red lentil and kidney beans.

2. Then soak it in water (2 glasses) for about 7-8 hours .

3. Add ginger and garlic to the above and cook on medium high for about 10 minutes (3-4 whistles).

4. Then reduce the heat to medium and cook for about 15 minutes.

5. Remove ginger-garlic from the cooked lentil/beans and make a paste.

6. Heat 2 tbsp. of butter in a pan, and add Dal Makhani.

7. Add ginger-garlic paste and finely chopped onions and fry until golden brown.

8. Add finely chopped tomatoes and salt and cook until the mixture thickens into pulpy sauce (about 3 mins).

9. Then add cooked lentils and kidney beans to the mixture and heat for 4-5 minutes. (You can add a little water if you find it too thick).

10. Add the remaining butter and cook for 2 minutes.

11. Serve over rice and/or with Naan

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