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The crown jewel of Punjabi cooking — whole black lentils and kidney beans slow-cooked overnight with butter and cream. Rich, smoky and deeply satisfying.
Ingredients
Instructions
-
1
Soak black dal and rajma overnight in plenty of cold water. Drain and rinse.
💡 Tip: Minimum 8 hours soaking is essential.480 min -
2
Pressure cook the soaked lentils with salt and water for 6-8 whistles until very soft.
30 min -
3
In a heavy pan, melt butter. Add ginger-garlic paste and saute until golden.
5 min -
4
Add tomato puree and all spices. Cook on medium heat for 12-15 minutes until oil separates.
15 min -
5
Add the cooked dal to the masala. Stir well and simmer on the lowest heat for 30 minutes.
💡 Tip: The longer you simmer, the better it tastes.30 min -
6
Stir in cream, adjust salt. Serve with naan or steamed basmati rice.