- 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, 1/2 teaspoon salt, and boil the soaked black lentil and kidney bean in it for 25 to 30 minutes or until both are completely soft.
In a 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 the lentil in it and mix until well combined and let it simmer on low flame for 10 to 12 minutes.
Add whole spice mix, cream, and butter and mix well. Let it simmer for 2 minutes.
Your dal makhni is ready. Top it with a cube of butter or cream and serve.