Dinner · Indian · 15 min
Punjabi-Style Dal Makhani with Garlic Naan
- Calories
- 684
- Protein
- 29g
- Carbs
- 101g
- Fat
- 21g
Ingredients
- 81.3 g whole black lentils
- 16.3 g red kidney beans
- 73.1 g red onion
- 8.1 g garlic
- 0.82 tsp ginger
- 0.2033 cup tomato puree
- 1.2225 tbsp ghee
- 0.4 tsp garam masala
- 0.4 tsp ground cumin
- 0.4 tsp salt
- 0.8133 each garlic naan
Method
- 01In a large pot, combine the black lentils and red kidney beans with 3 cups of water. Bring to a boil, then reduce heat to low and simmer for 45 to 50 minutes until the lentils are completely soft and creamy.
- 02While the lentils cook, heat 1 tablespoon of ghee in a pan over medium heat. Add finely chopped red onion and sauté for 6 minutes until lightly caramelized.
- 03Add ginger and half of the minced garlic, sautéing for 1 minute until fragrant. Stir in tomato puree, garam masala, ground cumin, and salt, cooking for 3 to 4 minutes until oil separates from the masala.
- 04Transfer the onion-tomato masala into the cooked lentils. Simmer on low heat for an additional 15 minutes, stirring occasionally, until the dal achieves a rich, velvety consistency.
- 05Warm the remaining ghee with the remaining minced garlic in a small pan for 1 minute. Brush over the naan flatbread and warm the naan in a dry skillet over medium-high heat for 1 minute per side until soft and lightly charred.
- 06Ladle the hot Dal Makhani into a deep bowl and serve alongside the warm garlic naan.
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