Recipe: Dal MakhaniDescription: A creamy and buttery Indian dal made with black lentils and kidney beans, flavored with cumin, coriander, turmeric, and garam masala.Serves: 4 people Total Time: 60Difficulty: Easy to follow Ingredients needed: 0.5 cup black lentils, 0.25 cup kidney beans, 2 tablespoon butter, 1 teaspoon cumin seeds, 1 medium onion, 1 tablespoon ginger, 1 tablespoon garlic, 1 teaspoon turmeric, 1 teaspoon coriander, 1 teaspoon garam masala, 1 teaspoon salt, 0.5 cup cream, 0.25 cup cilantroInstructions: Rinse and soak 0.5 cup of black lentils and 0.25 cup of kidney beans in water for at least 4 hours or overnight. In a pot, heat 2 tablespoons of butter over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for a few seconds. Add 1 medium onion (finely chopped) and sauté until golden brown, about 5 minutes. Stir in 1 tablespoon of ginger (grated) and 1 tablespoon of garlic (minced), and sauté for another 2 minutes. Add 1 teaspoon of turmeric, 1 teaspoon of coriander, and 1 teaspoon of garam masala. Cook for 1 minute until fragrant. Drain the lentils and beans, and add them to the pot along with 4 cups of water and 1 teaspoon of salt. Bring to a boil, then reduce to a simmer. Cover and cook for 30-40 minutes, or until the lentils and beans are soft. Stir occasionally and add more water if needed to keep it creamy. Once cooked, mash a few lentils and beans to achieve a creamy texture. Stir in 0.5 cup of cream and adjust seasoning with more salt, if necessary. Serve hot, garnished with fresh cilantro, alongside rice or bread.Perfect for: Meal planning, weekly preparation, home cooking Tags: Indian, vegetarian, gluten-free, plant-basedThis Dal Makhani recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 60 minutes. Great for weekly meal prep and family dinners.