3 Bean Thick Dal Makhani - 3 Bean Curry

3-Bean Thick Dal Makhani is a twisted version of authentic Dal Makhani which is a creamy, and flavorful curry. Slow cooking is the key to make it aromatic.

Recipe Source Link:https://www.mygingergarlickitchen.com/3-bean-thick-dal-makhani/

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RECIPE INGREDIENTS

» How to Make 3 Bean Dal Makhani

• 1/2 cup whole black lentil (whole urad)
• 1/2 cup mung bean
• 1/2 cup red kidney beans
• salt to taste
• 2 tablespoons butter (see notes to make vegan)
• 2 tablespoons olive oil
• 1 teaspoon cumin seeds
• 1 medium-sized red onion, roughly chopped
• 1 tablespoon ginger sliced
• 2 small-sized dried whole red chili
• 4 cloves
• 1 black cardamom
• 1/2 cup onion paste
• 2 tablespoons ginger-garlic paste
• 1 green chili, chopped
• 1 medium-sized tomato, chopped
• 1/2 cup natural yogurt (see notes to make vegan)
• 1/2 cup fresh cream (see notes to make vegan)
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala powder
• 1/4teaspoon turmeric powder
• 2 tablespoons + 1 teaspoon kasuri methi (drien fenugreek leaves)

» For serving

• Onion rings
• Fresh cilantro (coriander) leaves
• Ginger, sliced
• Sour cream or fresh cream (see notes to make vegan)

RECIPE INSTRUCTIONS

» Step by step instructions below //

1. Clean, wash and soak the whole black lentil, mung bean and kidney beans overnight.
2. Next morning, wash beans and add 3 cups of water, chopped red onion, ginger slices and salt and pressure cook for 3-4 whistles. Turn the heat to low and cook for 15 minutes or till the dals is cooked.
3. Allow the steam to escape before opening the lid. Open the lid.
4. Heat butter and oil in a pan. Add cumin seeds.
5. When they start to crackle, cloves, cardamom, and dried red chili. Sauté for few seconds.
6. Add onion paste and ginger-garlic paste, and sauté till the onions turn golden brown in color.
7. Add chopped tomatoes and green chili. Sauté for 2 minutes.
8. Add turmeric powder, chili powder, garam masala powder, 1 tsp kasuri methi and cook over a medium heat till the mixture leaves oil.
9. Add yogurt and cream to cooked dal, and Whisk slightly till the dal is almost mashed.
10. Now add cooked spiced sauce to dal and mix well.
11. Taste, and add salt if needed.
12. Add tbsp of butter and mix well.
13. Now add 2 tbsp of kasuri methi and mix well. Cook covered on low heat for 30-40 minutes.
14. Garnished with sour cream, sliced ginger and coriander leaves.
15. Serve hot with steamed rice or naan or any of your favorite bread.

RECIPE NOTES

1. To make this curry vegan, replace butter with vegan butter, yogurt with vegan yogurt, and cream with vegan cream.