Rich, creamy lentil curry with butter, cream, and aromatic DC Kasturi Methi. Dal Makhani-style comfort food at its very best.
Soak urad dal and kidney beans for 2 hours. Cook in pressure cooker for 30 mins until very soft.
In a pan, heat oil. Add onion and cook until soft (2 mins). Add garlic and ginger, cook for 1 min.
Add red chilli powder, turmeric powder, and dhaniya powder. Stir for 30 seconds.
Add tomato puree and cook for 3-4 mins until it darkens.
Pour this masala paste into the cooked dal and mix well.
Crumble Kasturi Methi and add to the dal. Stir to distribute.
Simmer on low heat for 8-10 mins. The mixture should be thick and creamy.
Add butter and cream. Stir gently and simmer for 3-4 mins.
Adjust salt to taste.
Garnish with fresh coriander and serve hot with naan or rice.
More dishes that showcase the bold flavours of DC Kasturi Methi.
Soft paneer pieces in a creamy tomato gravy flavoured with aromatic DC Kasturi Methi. Restaurant-quality gravy made perfectly at home.
