|
Ingredients
|
Quantity
|
|
Black beans
|
2 cups
|
|
Cooked kidney beans
|
1 cup
|
|
Finely grated ginger
|
4 tbsp
|
|
Garlic cloves – minced
|
4
|
|
Ripe tomatoes – finely chopped
|
2
|
|
Ground cayenne pepper
|
2 tbsp
|
|
Salt
|
2 tbsp
|
|
Butter
|
1/3 cup
|
|
Garam masala
|
2 tbsp
|
Place half the beans in a bowl. Using a potato masher, beat or
mash until they form a coarse puree. Place mashed and whole beans in a large
pot. Add the ginger, garlic, tomatoes, cayenne, salt, butter, cream, and garam
masala to the beans. Cover with just enough water to cover beans. Cook for 30
minutes.
To serve, sprinkle bowl of Dal Makkhani with finely diced purple
onion and chopped cilantro, if desired.
