Dal Makhani is a popular North Indian dish made from black lentils (urad dal) and kidney beans (rajma), cooked with spices, butter, and cream. Here’s a basic recipe for making Dal Makhani:
Ingredients:
- 1 cup whole black urad dal
- 1/4 cup kidney beans (rajma)
- 1 large onion, finely chopped
- 2 tomatoes, finely chopped
- 2-3 cloves of garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise (optional)
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1/2 cup cream
- 2 tablespoons butter
- Salt to taste
- Fresh cilantro leaves for garnish
- Water as needed
Instructions:
- Preparation: Rinse the black lentils and kidney beans thoroughly under running water. Soak them together in water for at least 6 hours or overnight.
- Cooking the lentils and beans: After soaking, drain the water. In a pressure cooker, add the soaked lentils and kidney beans along with fresh water. Pressure cook for about 6-8 whistles or until they are soft and well-cooked. Alternatively, you can cook them in a pot on the stove until tender, which may take longer, about 45 minutes to 1 hour.
- Tempering: In a separate pan, heat butter over medium heat. Add cumin seeds and let them splutter. Then add chopped onions and sauté until they turn golden brown. Add minced garlic, grated ginger, and slit green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
- Adding spices: Add chopped tomatoes to the pan and cook until they are soft and mushy. Then add turmeric powder, red chili powder, and garam masala. Mix well and cook for a couple of minutes until the spices are fragrant.
- Combining everything: Once the lentils and beans are cooked, add them to the pan with the cooked onion-tomato mixture. Mix well and let it simmer for about 10-15 minutes on low heat, stirring occasionally. Add water if the mixture seems too thick.
- Finishing touches: Once the dal is cooked to your desired consistency, add cream and salt to taste. Mix well and let it simmer for another 5 minutes. Adjust the consistency by adding more water if needed.
- Garnish and serve: Garnish the dal makhani with fresh cilantro leaves and a dollop of butter if desired. Serve hot with rice, naan, or roti.
Enjoy your homemade Dal Makhani!