Dal Makhani with Jeera Rice Creamy Lentils with Rice

Rinse the black lentils and soak them in water for 20 minutes. Meanwhile, rinse the basmati rice in cold water until the water runs clear, then drain.

In a large pot, combine the soaked lentils (drained), 1 can of kidney beans (undrained), 2 cups of water, 1/2 tsp turmeric, and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 25–30 minutes until the lentils are tender.

While the dal cooks, heat 1 tbsp butter and 1 tbsp oil in a separate pan over medium heat. Add 1 tsp cumin seeds and cook for 30 seconds until fragrant. Add 1 finely diced onion and sauté for 5–6 minutes until golden.

Add 4 minced garlic cloves, 15g grated ginger, and 1 finely chopped green chili to the pan. Sauté for 1 minute until fragrant.

Add 2 finely chopped tomatoes, 1/2 tsp red chili powder, 1 tsp garam masala, and 1/2 tsp salt. Cook for 5–6 minutes, stirring occasionally, until the tomatoes break down and the oil separates.

Pour the cooked lentil mixture into the tomato-onion pan. Stir in 60ml heavy cream and simmer for 5 minutes on low heat until the dal thickens slightly.

In a separate small pot with a tight lid, combine the rinsed rice, 2 cups water, 1 tsp cumin seeds, and 1/2 tsp salt. Bring to a boil over high heat, then reduce to low, cover, and cook for 12 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

Slice the cucumber into sticks. Serve the dal makhani over jeera rice with cucumber sticks on the side.