Dal Makhani is served with cooked aromatic rice, such as jasmine. I prefer to use BROWN (whole grain) jasmine or basmati rice when available.
Serves 2 to 4
3 Tablespoons dry (uncooked) red kidney beans*
1/2 cup dry (uncooked) black lentils **
1 Tablespoon olive oil (or butter for non-vegans)
1 teaspoon cumin seeds***
1 small to medium sweet onion, chopped chopped
2 green chilies, chopped (or to taste)****
2 cloves garlic, minced
1 teaspoon garam masala
1 teaspoon dry mango powder*****
1 teaspoon ground turmeric
1 teaspoon chili powder
1 teaspoon ground coriander
1 fresh tomato, chopped
1 teaspoon ginger paste
Salt to taste
1 cup water
1 cup cashew cream (or fresh cream for non-vegans)******
2 bay leaves
Fresh cilantro sprigs, to garnish
Soak the black lentils and kidney beans overnight.
Cook/pressure cook the lentils and beans until they are soft, then set aside. (See my note for substituting canned beans).
Heat the oil or butter in a medium saucepan over medium-high heat.
Add the cumin seeds, then stir for about 10 seconds or until aromatic.
Add the onions and green chilies, if using, then saute until the onions until golden brown, stirring occasionally.
Stir in the garam masala, dry mango powder (or lemon/lime juice), turmeric, chili powder and coriander, then continue sauteing for another minute or two.
Add the tomato and ginger paste, then saute for a final minute or two, until the tomatoes give up their juices.
Add the cooked, drained red kidney beans, then mash slightly.
Add the cooked, drained black lentils.
Stir in the cream, water and bay leaves, then cook until the mixture just comes to a boil; reduce the heat to low and cook gently for a few minutes to help develop the flavor.
Remove the bay leaves before serving.
Serve hot over cooked rice.
Garnish with cilantro.
Source: Loosely adapted by LuAnn from http://hariniscorner.blogspot.com/2011/02/dal-makhani.html. (Photo from the blog Kitchen Gypsies, chosen because it looks the most like my finished dish).