Ingredients with Measurements:
- 1 cup black lentils (urad dal)
- 1/2 cup kidney beans (rajma)
- 1 large onion, chopped
- 3-4 garlic cloves, minced
- 1-inch ginger, grated
- 2-3 green chilies, chopped
- 2 large tomatoes, chopped
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1/2 cup heavy cream
- 2 tbsp butter
- Salt, to taste
- Water, as needed
- Fresh cilantro, chopped for garnish
Special equipment needed:
- Pressure cooker or Instant Pot
- Blender or immersion blender
Step-by-step instructions:
1. Rinse the black lentils and kidney beans and soak them in water overnight.
2. Drain the water and rinse the lentils and beans again.
3. In a pressure cooker or Instant Pot, add the lentils, beans, 4 cups of water, and salt to taste. Cook on high pressure for 20-25 minutes or until the lentils and beans are soft and cooked through.
4. In a separate pan, melt the butter and add cumin seeds. Once they start to sizzle, add chopped onions, garlic, ginger, and green chilies. Saute until the onions are translucent.
5. Add chopped tomatoes, coriander powder, garam masala, red chili powder, turmeric powder, and salt to taste. Cook until the tomatoes are soft and mushy.
6. Using a blender or immersion blender, puree the tomato mixture until smooth.
7. Add the tomato puree to the cooked lentils and beans. Mix well and cook on low heat for 10-15 minutes.
8. Add heavy cream and mix well. Cook for another 5-10 minutes.
9. Garnish with chopped cilantro and serve hot with naan or rice.
- Time:
Preparation time: 10 minutes (excluding soaking time)
- Cooking time: 40-45 minutes
Temperature:
- High pressure for 20-25 minutes in a pressure cooker or Instant Pot
- Low heat for 10-15 minutes on the stove
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300 per serving
- Fat: 15g
- Carbohydrates: 30g
- Protein: 12g
Substitutions for ingredients:
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan version.
- Kidney beans can be substituted with navy beans or pinto beans.
Variations:
- Add diced paneer or tofu for extra protein.
- Add a pinch of cinnamon or nutmeg for a warm and cozy flavor.
Tips and tricks:
- Soak the lentils and beans overnight for best results.
- Use a pressure cooker or Instant Pot to save time.
- Use a blender or immersion blender to puree the tomato mixture for a smooth texture.
Storage instructions:
- Store leftover Daru Makhani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a microwave or on the stove until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro
Pairings:
- Naan or rice
Suggested side dishes:
- Cucumber raita
- Roasted vegetables
Troubleshooting advice:
- If the lentils and beans are not cooked through, cook for an additional 5-10 minutes.
- If the sauce is too thick, add water to thin it out.
Food safety advice:
- Make sure to soak the lentils and beans overnight to ensure they are fully cooked and safe to eat.
Food history:
- Daru Makhani is a popular Punjabi dish that originated in India.
Flavor profiles:
- Creamy, rich, and spicy.
Serving suggestions:
- Serve hot with naan or rice.
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Region: Indian