Dal Makhani with Brown Rice

Ingredients

• ⚫1 cup black urad dal
• 🫘¼ cup kidney beans
• 🍚1 cup brown rice
• 🧅1 onion, finely chopped
• 🍅2 tomatoes, pureed
• 🧄1 tbsp ginger-garlic paste
• 🌿1 tsp cumin seeds
• 🧡½ tsp turmeric powder
• 🌶️1 tsp red chili powder
• 🍲1 tsp garam masala
• 🥛½ cup low-fat milk or dairy-free alternative
• 🧈1 tbsp light butter or olive oil
• 🧂 salt, to taste
• 🍃 fresh coriander, chopped, for garnish

Method

1. 1Rinse black urad dal and kidney beans thoroughly. Soak them overnight, or for at least 6-8 hours. Also, rinse brown rice and soak for at least 30 minutes.
2. 2Drain the dal and beans, then pressure cook them with 3 cups of water and a pinch of salt for 7-8 whistles until very soft and creamy. Separately, cook the brown rice according to package directions.
3. 3In a large pot, heat the light butter or olive oil over medium heat. Add cumin seeds and let them splutter.
4. 4Add chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until fragrant.
5. 5Add pureed tomatoes, turmeric powder, and red chili powder. Cook, stirring occasionally, until the mixture thickens and the oil separates.
6. 6Stir in the cooked dal and beans. Add about 1 cup of hot water, adjust salt to taste, and bring to a gentle simmer. Cook for 15-20 minutes, allowing the flavors to meld.
7. 7Add garam masala and low-fat milk. Simmer for another 5 minutes, stirring occasionally, until the dal reaches your desired consistency.
8. 8Garnish with fresh chopped coriander and serve hot with the cooked brown rice.