Dal Makhani with Soorya Malabar Parotta

Indulge in the creamy and aromatic Dal Makhani along with the flaky and buttery Soorya Malabar Parotta, creating a perfect blend of flavors and textures.


1 cup whole black lentils (urad dal)
Soorya Malabar Parotta
1/4 cup red kidney beans (rajma)
4 cups water (for soaking)
2 tablespoons ghee or butter
1 large onion, finely chopped
2 tomatoes, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to taste)
1 teaspoon garam masala
1/2 cup heavy cream
Salt to taste


To prepare the lentils, wash and soak the whole black lentils and red kidney beans together in water for about 4-6 hours, or overnight.
Drain the soaked lentils and beans, and rinse them well.
In a pressure cooker, add the soaked lentils, kidney beans, and 4 cups of water. Cook until they are soft and fully cooked. This may take about 15-20 minutes after the cooker starts whistling. Keep aside.
In a large pan, heat ghee or butter over medium heat. Add cumin seeds and let them splutter.
Add finely chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for a minute until fragrant.
Add finely chopped tomatoes and cook until they become soft and the oil starts to separate.
Add turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes.
Add the cooked lentils and kidney beans (dal) to the pan. Mix well and let it simmer for about 15-20 minutes, allowing the flavors to meld together.
Add heavy cream and salt to taste. Mix well and let it simmer for a few more minutes.
Alongside, heat Soorya Malabar Parotta on a stove-top.
Serve the Dal Makhani hot with Soorya’s Malabar Parottas.


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