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Dal Punjabi with lentils and red kidney beans
A flavorful dal originating from the Punjab, made with lentils, red kidney beans, Indian spices and fresh cream. Perfect with rice, chapatis or naan bread.
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Cost Breakdown
Critical Success Points
- • Cooking the lentils (ensure to add water if level drops)
- • Sautéing the aromatics (do not burn the cumin)
- • Final simmer (maintain medium heat so the cream does not split)
Safety Warnings
- • Be careful of hot oil splatters when sautéing.
- • If using a pressure cooker, release pressure according to the manufacturer's instructions.
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