dal makhani

hot flash cook

Hot Flash Cook Dal Makhani

serves 4

ingredients

• 1 cup dried kidney beans, soaked overnight
• 1/2 cup dried black lentils (urad dal), soaked 2 hours
• 3 tablespoons extra-virgin olive oil

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• 1 large onion, finely diced
• 2 tablespoons ginger-garlic paste
• 2 green chiles, minced
• 1 can (14 oz) crushed tomatoes
• 1/2 cup plain Greek yogurt

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• 2 tablespoons tomato paste
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon red chili powder
• 1/4 teaspoon turmeric
• Salt to taste
• 2 cups water
• Fresh cilantro for garnish

method

1. Boil soaked kidney beans in fresh water until tender, about 1.5 hours. Drain.
2. In a separate pot, boil soaked urad dal with 2 cups water until very soft, about 45 minutes.
3. Heat olive oil in a large pot; toast cumin seeds until fragrant.
4. Add onion and cook until golden, about 8 minutes.
5. Stir in ginger-garlic paste and green chiles; cook 2 minutes.
6. Add tomato paste and cook 1 minute.
7. Pour in crushed tomatoes and cook 5 minutes.
8. Add cooked beans and dal with their cooking liquid.
9. Stir in garam masala, chili powder, turmeric, and salt.
10. Simmer 20 minutes to blend flavors.
11. Remove from heat and stir in Greek yogurt until smooth.
12. Return to low heat and warm gently 5 minutes without boiling.
13. Serve hot, garnished with cilantro.