Dal Makhani Recipe

 

Ingredients:

For Cooking Lentils:

1 cup whole black lentils (urad dal)

1/4 cup kidney beans (rajma)

4-5 cups water (for soaking)

4 cups water (for cooking)

1/2 tsp salt

For the Dal Makhani:

2-3 tbsp ghee (clarified butter) or oil

1 medium onion, finely chopped

2-3 cloves garlic, minced

1-inch piece of ginger, grated

2-3 green chilies, slit (adjust to your spice preference)

2-3 medium tomatoes, pureed

1 tsp cumin seeds

1/2 tsp turmeric powder

1 tsp red chili powder (adjust to taste)

1 tsp garam masala

1/2 cup heavy cream

Salt to taste

1-2 tbsp butter (optional, for extra richness)

Fresh coriander leaves for garnish

Instructions:

1. Soak the lentils: Rinse black lentils (urad dal) and kidney beans (rajma) in cold water until the water runs clear. Then, soak them in plenty of water for at least 6-8 hours or overnight.

2. Cooking the lentils: Drain the soaked lentils and kidney beans and wash them again. In a pressure cooker or large vessel, add the dal, kidney beans, 4 cups water and 1/2 tsp salt. Pressure cook for about 15-20 minutes (about 5-6 whistles) until they become soft and tender. If you are using a regular pot, it may take longer, about 1-2 hours.

3. Tadka: In a separate pan, heat ghee or oil on medium flame. - Add cumin and let it crackle. Add chopped onion and fry until transparent.

4. Adding aroma: Add minced garlic, grated ginger, and chopped green chilies. Fry for a few more minutes until the raw smell disappears

5. Spices: Mix turmeric powder, red chili powder and garam masala. Fry for a minute to brown the spices. 

6.  Tomato Puree: Add tomato puree and cook until oil starts separating from the mixture and it becomes thick and shiny.

7. Add the dal: When the dal and rajma are cooked and soft, add them to the tomato-onion-spice mixture. You can also add some of the cooking water to adjust the consistency of the dal.

8.  Cook on low flame: Lower the flame and let the mixture simmer for about 20-30 minutes. Keep stirring occasionally, and if it becomes too thick add more water or cream as needed.

9. Finish with the cream: Add the heavy cream and let it simmer for an additional 10 minutes. Add salt as per taste.  

10. Butter (optional): If desired, add a tablespoon or two of butter for added richness and flavor.  

11. Garnish and serve: Garnish the dal makhani with fresh coriander leaves. Serve hot with boiled rice, naan or roti.