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DinnerComfort Classics
Daal Makhani
Creamy, buttery black lentils slow-cooked to perfection.
Prep: 15 Mins
Cook: 40 Mins
5 Servings
Intermediate
Ingredients
Nutrition per Serving
Calories
320 kcal
Protein
12g
Carbs
28g
Fat
18g
Instructions
1
Cook Lentils
Pressure cook soaked dal and rajma with water and salt until completely soft.
2
Make the Base
In a pan, heat 2 tbsp butter. Add ginger-garlic paste, then tomato puree and spices. Cook until oil separates.
3
Combine
Add cooked lentils to the tomato base. Mash slightly. Simmer on low heat for 15-20 minutes.
4
Finish & Serve
Stir in remaining butter and cream. Simmer for 5 more minutes. Serve hot with naan.
Chef's Notes
- •Low and slow cooking is key.
- •Traditionally simmered overnight on charcoal.
Ingredients
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