- K&N’s Stok - 1 cube
- Whole black lentil - ¾ cup; boiled
- Red kidney beans - ¼ cup; boiled
- Oil - 5 tbsp
- Onion - 1 cup; chopped
- Ginger garlic paste - 1 tbsp
- Tomato puree - ½ cup
- Coriander powder - 1 tsp
- Cumin seeds - 1 tsp
- Salt - to taste
- Red chilli powder - 1 tsp
- Turmeric powder - ½ tsp
- Green chillies - 2-3; chopped
- Whole spice mix - ¼ tsp
- Cream - ¼ cup
- Butter - 2 tbsp
Soak black lentil and red kidney beans together for at least 5 hours or overnight.
In a pot add water, half teaspoon salt and boil soaked black lentil and kidney beans for 25 to 30 minutes or until both are completely soft.
In a separate pan heat oil, add onion and cook until translucent.
Then add ginger garlic paste and sauté for a minute.
Add tomato puree, coriander powder, cumin seeds, salt, red chilli powder, turmeric powder and cook on low medium flame for 4 to 5 minutes.
Add green chillies and water if required.
Add K&N’s Stok cube and cook for a minute.
Add boiled black lentil and kidney beans; mix until well combined and let it simmer on low flame for 10 to 12 minutes.
Add whole spice mix, cream and butter; mix well. Let it simmer for 2 more minutes.
Your Dal Makhni is ready. Top it with butter or cream and serve.