Recipe: Dal Makhani with Jeera RiceDescription: A classic Indian dish featuring creamy dal made with whole black lentils and kidney beans, paired with aromatic cumin-infused basmati rice.Serves: 4 people Total Time: 95Difficulty: Easy to follow Ingredients needed: 150 g whole black lentils, 50 g red kidney beans, 1000 ml water, 3 tablespoon butter, 2 teaspoon cumin seeds, 1 tablespoon ginger, 1 tablespoon garlic, 1 small onion, 1 medium tomato, 1 teaspoon ground coriander, 1 teaspoon garam masala, 0.5 teaspoon turmeric, 0.5 teaspoon red chili powder, 120 ml heavy cream, 0.5 teaspoon salt, 200 g basmati rice, 0.25 teaspoon saffron threadsInstructions: Rinse 150 g of whole black lentils and 50 g of red kidney beans, then soak them in water overnight. Drain the lentils and beans, place them in a large pot with 1000 ml of water, and bring to a boil. Reduce heat and simmer for 45 minutes until tender, then set aside. In a separate pan, heat 2 tablespoons of butter and add 1 teaspoon of cumin seeds, 1 tablespoon of finely chopped ginger, and 1 tablespoon of finely chopped garlic. Sauté until fragrant. Add 1 small chopped onion and cook until golden brown. Stir in 1 medium chopped tomato and cook until soft. Add 1 teaspoon of ground coriander, 1 teaspoon of garam masala, 0.5 teaspoon of turmeric, and 0.5 teaspoon of red chili powder. Cook for 2 minutes. Add the cooked lentils and beans to the pan, along with 240 ml of water. Simmer for 20 minutes, stirring occasionally. Stir in 120 ml of heavy cream and 1 tablespoon of butter. Season with salt to taste and simmer for an additional 10 minutes, stirring often for a creamy consistency. For the jeera rice, rinse 200 g of basmati rice under cold water until the water runs clear, and then soak for 30 minutes. Drain the rice and set aside. Heat 1 tablespoon of butter in a pot, add 1 teaspoon of cumin seeds, and 0.25 teaspoon of saffron threads. Sauté briefly. Add the drained rice to the pot, stirring gently to coat the grains with butter and spices. Pour in 400 ml of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is cooked and water is absorbed. Fluff the rice with a fork before serving. Serve the dal makhani hot, alongside the jeera rice.Perfect for: Meal planning, weekly preparation, home cooking Tags: Indian, Vegetarian, Main Course, Rice DishThis Dal Makhani with Jeera Rice recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 95 minutes. Great for weekly meal prep and family dinners.