Indian Dal Makhani with Jeera Rice

Ingredients

• 1 cup whole black urad dal, soaked overnight
• 1/2 cup canned kidney beans, rinsed
• 1 tablespoon neutral oil
• 2 tablespoons butter, divided
• 1 small onion, finely diced
• 3 garlic cloves and 1 tablespoon grated ginger
• 1 can (14 ounces) crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/3 cup heavy cream
• 1 1/2 cups basmati rice, 2 teaspoons cumin seeds, and 2 1/4 cups water
• Cilantro, to serve

Steps

1. Drain soaked urad dal, cover with fresh water in a pot, and simmer for 50 to 60 minutes until very tender. Add kidney beans for the last 10 minutes.
2. Meanwhile, heat oil and 1 tablespoon butter in a skillet. Cook onion for 5 minutes, then add garlic, ginger, cumin, and garam masala for 30 seconds.
3. Add tomatoes and cook for 8 minutes until thick. Stir this masala into the lentils with a generous pinch of salt.
4. Simmer the dal uncovered for 15 minutes, stirring occasionally. Add cream and remaining butter and cook 5 minutes more until rich and silky.
5. For jeera rice, warm a little oil in a covered saucepan, toast cumin seeds for 20 seconds, add rice and water, then cook until tender.
6. Serve the dal over jeera rice with cilantro.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.