Ingredients for Dal Makhani:

– 1 cup black lentils (black gram), soaked overnight
– 1/4 cup red kidney beans, soaked overnight
– 2 tablespoons vegetable oil or ghee
– 1 onion, finely chopped
– 2 tomatoes, finely chopped
– 2 cloves garlic, finely chopped
– 1 piece ginger (about 2 cm), finely chopped
– 1 green chili, finely chopped (optional)
– 1 teaspoon cumin seeds
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon chili powder (optional, adjust to taste)
– Salt to taste
– 1/4 cup cream or plant-based cream (optional)
– Fresh coriander for garnish (optional)

Ingredients for Roasted Potatoes and Cauliflower:
– 2 potatoes, peeled and cut into small cubes
– 1 cauliflower, cut into small florets
– 2 tablespoons vegetable oil
– 1 teaspoon ground cumin
– 1 teaspoon paprika powder
– Salt and pepper to taste

Instructions:

1. In a large pot, bring the soaked black lentils and red kidney beans to a boil with water. Reduce the heat and simmer the beans until tender. This may take about 30-45 minutes depending on the type of beans and soaking time. Drain and set aside.

2. In a separate pot, heat the vegetable oil or ghee. Add the cumin seeds and roast until they become fragrant.

3. Add the chopped onion, garlic, ginger, and green chili (if using). Sauté until the onions turn golden brown and the mixture becomes aromatic.

4. Add the chopped tomatoes and cook until they are soft and can be mashed into a paste.

5. Add the ground spices: ground cumin, ground coriander, turmeric powder, and chili powder (if using). Stir well.

6. Add the cooked beans and mix well. Add water if needed to achieve the desired consistency. Season with salt to taste.

7. Add the cream or plant-based cream (if using) and simmer the Dal Makhani over low heat to allow the flavors to meld and the sauce to thicken.

8. Meanwhile, preheat the oven to 200°C (400°F). Place the potato cubes and cauliflower florets on a baking sheet. Drizzle with vegetable oil and sprinkle with ground cumin, paprika powder, salt, and pepper. Bake in the preheated oven for about 20-25 minutes until golden brown and crispy.

9. Serve the Dal Makhani in a bowl and garnish with fresh coriander. Serve the roasted potatoes and cauliflower separately.

10. Enjoy your Dal Makhani with roasted potatoes and cauliflower along with rice or naan bread!

Enjoy your meal!