Dal Makhani
Dal Makhani is a popular North Indian dish made from black lentils and kidney beans cooked in a rich and creamy tomato-based gravy. It is typically flavored with a blend of aromatic spices and finished with butter and cream, giving it a luscious and indulgent flavor. This dish is a favorite in Indian cuisine and is often served with rice or various types of bread like naan or roti.
Ingredients
- 1 cup whole black gram (urad dal)
- 1/4 cup kidney beans (rajma)
- 2 large onions finely chopped
- 2 tomatoes, pureed
- 1/4 cup cream
- 2 tbsp butter
- 1 tbsp oil
- 1 inch piece of ginger, grated
- 4-5 cloves of garlic, minced
- 1 green chili, finely chopped (adjust to your spice preference)
- 1/2 tbsp cumin seeds
- 1/2 tbsp turmeric powder
- 1 tbsp red chili powder (adjust to your spice preference)
- 1 tbsp garam masala
- 1 bay leaf
- Salt to taste
- Water
- Fresh coriander leaves for garnish
Instructions
Soak and Cook the Pulses:
- Rinse the urad dal (black gram) and rajma (kidney beans) under cold water. Soak them in plenty of water for at least 6 hours or overnight.
- After soaking, drain the water and transfer the dal and rajma to a pressure cooker.
- 4-5 cups of water, a pinch of salt, and pressure cook for about 6-7 whistles or until they are soft and well-cooked. Set aside.
Prepare the Dal Makhani:
- In a large pan, heat the oil and butter over medium heat.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Stir in the grated ginger, minced garlic, and green chili. Sauté for a couple of minutes until the raw smell disappears.
Add Tomato Puree:
- Add the tomato puree and cook until the oil starts to separate from the mixture. This can take around 5-7 minutes.
- Add turmeric, red chili powder, and garam masala. Sauté for a few minutes until the masalas are well-cooked and aromatic.
Combine Cooked Pulses:
- Add the cooked dal and rajma to the tomato-onion mixture. Mix well.
- Pour in the cream and combine everything.
Simmer and Garnish:
- Add a bay leaf for added flavor. Simmer the dal on low heat for 15-20 minutes, allowing the flavors to meld.
- Adjust the consistency of the dal by adding water as needed.
- Season with salt according to your taste.
Serve Hot:
- Once the dal reaches your desired consistency and flavor, remove it from the heat.
- Garnish with fresh coriander leaves.
Enjoy:
- Your homemade Dal Makhani is ready to be served. It pairs perfectly with steamed rice, naan, or roti.