Dal Makhani Recipe by Geetanjali Singh

Cooking Time: 30 Minutes
Prepration Time: 45 Minutes
Total Serves: 4

The Ingredient List

• MAGGI Masala-ae-Magic - 2 Sachets
• Cumin - 1 Teaspoon
• Oil - 3-4 Teaspoons
• Salt - 1-2 Tablespoons
• Ginger-Garlic Paste - 3-4 Teaspoons
• Green Chilli Paste - 1 Teaspoon
• Onion - ½ Cup (Chopped)
• Tomato Puree - 2 Cups
• Black Gram Lentil - 1 Cup (Soaked Overnight)
• Kidney Beans - 1/3 cup (Soaked Overnight)
• Fresh Cream - ½ Cup 
• Coriander Leaves - For Garnishing

The Easy Steps

1. In a pressure cooker, take soaked black gram lentil and kidney beans. add 4 cups of water, 1 teaspoon salt, and pressure cook for 20-25 minutes.
2. In a pan, take 3-4 teaspoons of oil (butter), add chopped onion and sauté until golden, add 2 teaspoons of ginger-garlic paste and 1 teaspoon of green chilli paste, cook until turns golden.
3. Add tomato puree and cook until oil separates.
4. Add ½ spoon salt or as per taste, 1 sachet of MAGGI Masala-ae- magic and mix well.
5. Add boiled lentils and kidney beans in the masala pan and stir nicely, let it boil at medium flame for 5 minutes.
6. Add ½ cup of fresh cream.
7. Garnish with fresh cream and coriander sprigs and sprinkle MAGGI Masala-ae-Magic on top, serve hot.