Creamy black lentils slow-cooked with butter and cream. Rich, comforting and deeply satisfying.
Ingredients
- 1 cup black lentils (soaked overnight)
- 1/4 cup red kidney beans
- 2 tomatoes pureed
- 4 tbsp butter
- 1/2 cup cream
- 1 tbsp ginger-garlic paste
- 1 tsp garam masala
- Salt to taste
Instructions
- Pressure-cook lentils and beans till soft (6-7 whistles).
- Mash lightly and simmer on low for 30 minutes.
- In butter, sauté ginger-garlic and tomato puree.
- Add to daal with garam masala and salt.
- Stir in cream and simmer 10 more minutes.
- Serve with jeera rice or naan.
Tips
Taste as you go and adjust salt and spices to your liking. Every stove is different, so keep an eye on timings the first time you make this.
