Ingredients

• Whole brown lentils : 500gm
• Red kidney beans : 1 can (350 gm)
• Water : 1 litre
• Whole cumin seeds: 5 gm
• Real curries makhani sauce: 1 kg
• Cream (35%) : 60 ml
• Butter (soft) : 50 gm
• Fresh chopped cilantro : 2 tbsp
• Fresh ginger fine julienne: 1 tsp

Instructions

1. Wash and soak lentils for 1 hour. Strain out the soaking water. Add fresh water with cumin seeds. Cook till mushy.
2. Wash and drain kidney beans, add to the cooked lentils.
3. Heat Real curries makhani sauce. Mix with lentils and beans.
4. Add water to adjust the consistency of the daal. Adjust seasoning.
5. Finish with cream and butter sprinkled with chopped fresh coriander leaves and ginger juliennes.
6. Chef Note: Proportions of Lentils to sauce is 1:1 ratio by weight