Dal Makhani Recipe

Ingredients:

• 1 cup whole black lentils (whole urad dal), soaked overnight
• 1/4 cup red kidney beans (rajma), soaked overnight
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 2 teaspoons red chili powder
• 2 teaspoons ground coriander
• 1 teaspoon garam masala powder
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 1/2 cup cream
• 2 tablespoons butter
• 2 tablespoons vegetable oil
• Salt to taste
• Chopped fresh coriander leaves for garnishing

Instructions:

1. Drain the soaked black lentils and kidney beans. Rinse them under cold running water.
2. In a pressure cooker, combine the soaked lentils and kidney beans with 4 cups of water. Pressure cook for about 6-7 whistles or until they are soft and mushy. Set aside.
3. Heat vegetable oil and butter in a large pan over medium heat. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and slit green chilies. Sauté for a couple of minutes until the raw smell disappears.
6. Add chopped tomatoes to the pan and cook until they turn soft and mushy.
7. Add turmeric powder, red chili powder, ground coriander, garam masala powder, and salt. Mix well and cook for a few minutes until the spices are fragrant.
8. Add the cooked lentils and kidney beans along with any remaining cooking water to the pan. Stir well to combine.
9. Mash some of the lentils and kidney beans using the back of a spoon to thicken the gravy.
10. Simmer the Dal Makhani on low heat for about 20-30 minutes, stirring occasionally, until it thickens and the flavors meld together.
11. Add cream and kasuri methi to the pan. Stir well to combine and simmer for an additional 5 minutes.
12. Adjust the seasoning if necessary. If the Dal Makhani is too thick, you can add a little water to adjust the consistency.
13. Garnish with freshly chopped coriander leaves before serving.

Serving:

Serve hot Dal Makhani with naan, roti, or steamed rice for a comforting and flavorful North Indian meal.

Enjoy the rich and creamy Dal Makhani, a beloved dish from North India!