Dal Makhani

Ingredients (Spice Mix)

• 1 bay leaf
• 1-inch piece of cinnamon stick
• 1/2 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder (for color and mild heat)
• 1 teaspoon garam masala
• 1 tablespoon kasuri methi (dried fenugreek leaves), crushed

Ingredients (Whole Spices)

• 1 teaspoon cumin seeds
• 1 teaspoon corriander
• 3 cloves
• 2 Black Cardamom

Aeromatics

• Garlic
• Ginger
• Hot peppers

Ingredients

• 1 cup whole black lentils
• 200g can of red kidney beans
• 2 tablespoons ghee or butter
• 1 large onion, finely chopped
• 1 can of crushed tomatoes
• 1 tablespoon ginger-garlic paste
• 1/2 cup cashew cream
• Fresh cilantro, chopped (for garnish)
• 2 tablespoons of cane sugar

Instructions

• Cook Black Lentils: Add 1 cup lentils, 1.75 cups water. High pressure, 5 mins, natural release. Drain water
• Prepare the Whole Spices: Toast them in a pan, then grind them up. Mix them with the remaining Spices to create final spice mix.
• Cook the Onions: Cook until golden.
• Add the Aromatics: Add oil, garlic and ginger paste, and cook for 2-3 minutes.
• Add the Spices: Add the spice mix and toast them up.
• Add Tomatoes: Incorporate tomatoes and salt, cook until tomatoes are soft and oil separates.
• Add Cream: Add it baby, also add the sugar. Give me some sugar.