Dal Makhani
Dal Makhani is more than just a dish; it's a celebration of flavors,textures, and the rich culinary heritage of India. Its creamy consistency andbuttery taste make it a beloved choice for many, offering comfort andsatisfaction in every bite.
Ingredients
- 1 Cup Whole Black Lentils (Urad Dal)
- 1/4 Cup Red Kidney Beans (Rajma)
- 4 Cups Water
- 2 tbsp Butter
- 1 tbsp Oil
- 1 tsp Cumin Seeds
- 1 Large Onion (finely chopped)
- 1 tbsp Ginger Garlic (paste or crushed)
- 2 Green Chillies (slit)
- 1 cup Tomatoes (puree r finely chopped)
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1/2 tsp Red Chilli Powder
- 1 Cup Cream
- Salt to taste
- Fresh Coriander for garnish
Instructions
- Preparation: Soak the black lentils andkidney beans in enough water overnight or for at least 8 hours. Drain and rinsethem the next day.
- Pressure Cooking: Transfer the soaked lentilsand beans to a pressure cooker. Add 3 cups of water and salt. Pressure cook forabout 8-10 whistles or until they are cooked thoroughly and are soft.
- Sautéing Spices: In a heavy-bottomed pan,heat the butter and oil. Add cumin seeds and let them splutter. Add the choppedonions and sauté until they turn golden brown. Stir in the ginger-garlic pasteand green chilies, cooking until the raw smell disappears.
- Cooking TomatoPuree: Add the tomatopuree and cook until it thickens and oil begins to separate from the sides of the pan.
- Adding Spices: Incorporate the corianderpowder, turmeric powder, red chili powder, and garam masala. Cook the spicesfor a couple of minutes.
- Combining Dal: Add the cooked lentils andbeans to the pan, mixing well. If the mixture is too thick, add some water toreach the desired consistency. Simmer on low heat for about 30 minutes,stirring occasionally.
- Finishing Touches: Stir in the cream and simmerfor another 5-10 minutes. Adjust the seasoning.
- Garnishing: Garnish with a dollop ofbutter and freshly chopped cilantro before serving.