Dal Makhani with Cumin Tempering

Name: Dal Makhani with Cumin Tempering
Prep time: 100 min
Total time: 100 min
Yield: 4 servings
Cuisine: International
Ingredients: 1 cup Whole black lentils (urad); 1/4 cup Kidney beans; 2 tbsp Butter; 1 tsp Cumin seeds; 1 tbsp Ginger-garlic paste; 1 cup Tomato puree; 1 tsp Kashmiri chili powder; 1/4 cup Cream; 1 tsp Salt

Slow-simmered black lentils and kidney beans finished with a butter and cumin tadka.

⏱ 100 min · 🍽 4 servings · by Naturalition

High protein Gluten-free Naturalition Fuel Make ahead Dinner Cumin

Ingredients

•1 cup Whole black lentils (urad)
•1/4 cup Kidney beans
•2 tbsp Butter
•1 tsp Cumin seeds
•1 tbsp Ginger-garlic paste
•1 cup Tomato puree
•1 tsp Kashmiri chili powder
•1/4 cup Cream
•1 tsp Salt

Method

1. Soak lentils and beans overnight, then boil in plenty of water 1 hour until completely soft.

2. Melt 1 tbsp butter, add ginger-garlic paste and tomato puree, and cook 8 minutes with the chili powder.

3. Add the lentils and beans with 1 cup of their water and simmer 40 minutes, mashing some against the pot.

4. Stir in cream and salt.

5. In a small pan, sizzle cumin seeds in the remaining butter and pour over the dal before serving.

Learn about the seeds

🌱 Cumin 🌱 Kidney Bean 🌱 Lentil

Who should be careful

General food information, not medical advice. Check with your doctor if you are pregnant, nursing, on medication or managing a health condition. Contains dairy.

General guidance only, not medical advice. Ask your doctor if you have a condition, allergy or take medication.