Dal makhani

INGREDIENTS

• ½ tsp salt
• ¾ cup mung beans
• ¼ cup red kidney beans
• 2 tsp cumin seeds
• 8 cloves of garlic
• 2 inches ginger
• 1 tsp gram masala powder
• ½ cup whipped cream
• 1 tsp chili flakes
• 3 tbsp butter
• 2 tomatoes
• 1 onion
• 1 tbsp olive oil

TOOLS

• 1 knife
• 1 skillet pan
• 1 wooden spoon
• 1 bowl
• 1 cling film
• 1 soup pot
• 1 lid
• 1 peeler
• 4 plates

Combine mung beans and red kidney beans in a bowl. Add 4 cups of water into the bowl and cover it with cling film. Soak for 6 hours, then remove cling film.

Peel and chop an onion.

Peel ginger and cut it into strips.

Peel and chop garlic, then dice tomatoes.

Heat a soup pot and transfer soaked beans to it. Add salt, chili flakes, and half of the ginger strips. Cook for 50 minutes and cover the pot with a lid. Then, turn off the heat and remove the lid.

Heat olive oil and butter in a skillet pan. Stir in cumin seeds and onions with a wooden spoon. Cook for 5 minutes, add garlic, the remaining ginger strips, and tomatoes. Stir the mixture and cook for 4 minutes. Then, transfer the contents of the soup pot to the skillet pan and stir occasionally for 15 minutes. Add garam masala powder, whipped cream, and salt. Cook for 4 more minutes to get dal makhani.

It’s ready to be served !