Cylinder leke आओ or Meri Naan thali खाओं ❤️😱🙏

Ingredients

• 1 cup Whole Black Lentils (Urad Dal) (rinsed and soaked for 4‑6 hours)
• 0.5 cup Kidney Beans (Rajma) (rinsed and soaked for 4‑6 hours)
• 3 tablespoons Butter (unsalted, divided)
• 1 large Onion (finely chopped)
• 2 medium Tomatoes (pureed)
• 4 cloves Garlic (minced)
• 1 inch Ginger (grated)
• 1 teaspoon Kasuri Methi (Dried Fenugreek Leaves) (crushed)
• 0.25 cup Heavy Cream (for finishing Dal Makhani)
• 200 grams Paneer (cut into 1‑inch cubes)
• 0.5 cup Tomato Puree (for Shahi Paneer sauce)
• 0.25 cup Cashew Nuts (soaked 30 min, then blended into a paste)
• 1 teaspoon Garam Masala
• 1 cup Fresh Mint Leaves (tightly packed)
• 0.5 cup Cilantro (Coriander Leaves) (tightly packed)
• 1 piece Green Chili (seeds removed, chopped)
• 2 tablespoons Lime Juice (freshly squeezed)
• 1 small Raw Mango (peeled and diced)
• 0.25 cup Red Onion (thinly sliced for salad)
• 0.25 cup Fresh Cream (for garnish on the thali)
• to taste Salt
• 0.5 teaspoon Red Chili Powder
• 0.25 teaspoon Turmeric Powder

Instructions

1. Prepare Dal Makhani

   Rinse and soak the whole black lentils and kidney beans together for at least 4 hours. Drain, then add to a pressure cooker with 3 cups water, a pinch of salt, and a pinch of turmeric. Cook on high pressure for 15 minutes, then let the pressure release naturally.

   Time: PT30M

2. Make Dal Makhani Base

   In a heavy‑bottomed saucepan, melt 2 tbsp butter over medium heat. Add chopped onion and sauté until golden brown (about 5 minutes). Add minced garlic, grated ginger and sauté 1 minute. Stir in pureed tomatoes, red chili powder, and salt; cook until oil separates (3‑4 minutes).

   Time: PT10M

3. Combine Lentils and Simmer

   Add the cooked lentils and beans to the tomato‑onion mixture. Stir in 1 tsp garam masala, crushed kasuri methi, and ¼ cup heavy cream. Simmer on low heat, stirring occasionally, for 20‑25 minutes until the gravy thickens and the flavors meld.

   Time: PT25M

4. Prepare Shahi Paneer Sauce

   In the same saucepan (or a clean one), melt 1 tbsp butter. Add ½ cup tomato puree, ¼ cup cashew paste, ½ tsp garam masala, and a pinch of salt. Cook on medium heat for 5 minutes, then gently fold in paneer cubes. Simmer for another 5 minutes until paneer is heated through.

   Time: PT15M

5. Blend Mint‑Coriander Chutney

   In a blender, combine fresh mint leaves, cilantro, green chili, lime juice, and a pinch of salt. Blend until smooth, adding a tablespoon of water if needed.

   Time: PT5M

6. Prepare Raw Mango Salad

   In a mixing bowl, combine diced raw mango, thinly sliced red onion, a squeeze of lime juice, and a pinch of salt. Toss gently.

   Time: PT5M

7. Plate the Thali

   On a large plate, place a serving of Dal Makhani, a serving of Shahi Paneer, a small bowl of mint chutney, a bowl of raw mango salad, and garnish everything with a drizzle of fresh cream. Serve hot with naan or rice (optional).

   Time: PT5M

Nutrition Facts

Calories

820

Protein

30g

Carbohydrates

80g

Fat

35g

Fiber

10g