Daal Makhni with Mixed Lentils

Name: Daal Makhni with Mixed Lentils
Total time: 2400 s
Yield: 6-7 servings
Cuisine: Indian
Ingredients: 1 cup Whole Black Gram; 1/2 cup Whole Masoor or Red Lentils; 1/2 cup Red Kidney Beans or Rajma; 1 tsp Salt; 1 tbsp Red chilli powder; 2 Tomatoes finely chopped; 1 Onion finely chopped; 2 Green Chillies finely chopped; 1 Black Cardamom; 1 Bay Leaf; 1 " Cinnamon stick; 1/2 tsp Cumin Seeds; 1/8 tsp Asafoetida; 1/8 tsp Nutmeg powder; 1 tsp Ginger garlic paste; 1/4 cup Fresh Cream; 4-5 tbsp Butter; 1 small bunch Coriander Leaves finely chopped

ZMA @zesty5

#week2of5
#cookpadindia
#innovative
All time Classic from Punjab region of Indian sub continent, this aromatic, flavourful Daal leaves everyone spellbound with it's superb taste. It has gained fame far and wide with people from all walks of life being seen enjoying this authentic Punjabi main course. The long hours of slow cooking the lentils plus Butter and Cream gives it that so very evident creamy texture and thickness to it that is unparalleled. After done, this can be given a smoky flavour too like that of restaurants with heated Charcoal placed in the centre of the dish and a little Ghee poured on it and as the fumes rise, covering it up with a lid and trapping the smoke inside for 3-4 minutes. This gives a very awesome smoky flavour to the dish. This is optional and can be skipped. The Daal still tastes great with all it's creaminess and lovely aroma that you will lick your plates clean and the best part is that it goes well with Fried rice and Cumin rice too.

Happy Slow Cooking with Zeen!

ZMA @zesty5

Happy Slow Cooking with Zeen!

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Ingredients

40 minutes

6-7 servings

1 cupWhole Black Gram
1/2 cupWhole Masoor or Red Lentils
1/2 cupRed Kidney Beans or Rajma
1 tspSalt
1 tbspRed chilli powder
2Tomatoes finely chopped
1Onion finely chopped
2Green Chillies finely chopped
1Black Cardamom
1Bay Leaf
1" Cinnamon stick
1/2 tspCumin Seeds
1/8 tspAsafoetida
1/8 tspNutmeg powder
1 tspGinger garlic paste
1/4 cupFresh Cream
4-5 tbspButter
1small bunch Coriander Leaves finely chopped

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Steps

40 minutes

1

Soak both dals and the beans in enough water for almost 6-8 hours. Pressure cook with little salt and turmeric accordingly. Allow the pressure to settle down before opening the lid. Set aside.
2

In a cooking pot, heat butter on a low heat. Add whole spices and ginger garlic paste. Saute for a few seconds and then add the green chillies and the chopped onion. Saute it until light golden in colour.
3

Now add the chopped tomatoes or the puree whichever is convenient for you and the red chilli powder too. Cover and cook until the oil separates. Now add nutmeg powder and stir in the cooked lentil mix.
4

Mix well and adjust salt now. Cover partially and simmer on low heat for about 25 minutes. Stir in fresh cream and kasuri methi after the daal thickens. Garnish with chopped coriander and mix well.
5

Serve hot with dollop of fresh cream and butter on top for that lipsmacking authentic taste with naans or chapatis or even zeera rice. It tastes awesome.

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ZMA @zesty5

on May 29, 2020 16:20

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.