Dal Makhani is a delectable Punjabi dish that showcases the rich, creamy texture of black lentils and kidney beans, elevated by a blend of aromatic spices. Enjoy this indulgent lentil preparation as a main course, making each bite a celebration of North Indian flavors.
Dal Makhani Recipe
Delight your senses with the sumptuous richness of Dal Makhani, a beloved North Indian dish that seamlessly blends black lentils and kidney beans in a velvety, spiced gravy. Slow-cooked to perfection with aromatic spices, butter, and cream, this indulgent lentil curry is a symphony of flavors and textures. Each spoonful delivers a comforting embrace, making Dal Makhani a timeless culinary masterpiece that captivates hearts and palates alike. Elevate your dining experience with this luxurious dish, perfect for savoring with naan, rice, or your favorite Indian bread.
Ingredients
- 1 cup Black lentils (whole urad dal) soaked overnight
- 1/4 cup Red kidney beans (rajma) soaked overnight
- 1 large Onion finely chopped
- 2 medium-sized Tomatoes pureed
- 1 inch piece Ginger grated
- 4-5 cloves Garlic minced
- 2 Green chilies finely chopped
- 3 tablespoons Butter
- 1/4 cup Cream
- 1 tablespoon Cumin seeds
- 2 Bay leaves
- 1 inch piece Cinnamon stick:
- 4-5 Cloves
- 2-3 Green cardamom pods
- 1/2 teaspoon (adjust to taste) Red chili powder
- 1/2 tablespoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala powder
- 1 teaspoon Kasuri methi
- to taste Salt
- as needed Water
- Fresh coriander leaves for garnishing
Instructions
Cooking Lentils
- Rinse the soaked black lentils and kidney beans. In a pressure cooker, cook them with enough water and a pinch of salt until they are soft and easily mashable. This may take around 20-25 minutes.
Preparing Dal Makhani
- In a pan, heat 2 tablespoons of butter. Add cumin seeds, bay leaves, cinnamon stick, cloves, and green cardamom pods. Sauté until the spices release their aroma. Add finely chopped onions and cook until they turn golden brown.
- Introduce minced garlic, grated ginger, and chopped green chilies. Sauté for a couple of minutes until the raw smell disappears.
- Add pureed tomatoes and cook until the oil starts separating from the mixture. Mix in red chili powder, turmeric powder, coriander powder, and salt. Stir well to coat the spices evenly.
- Pour in the cooked black lentils and kidney beans along with the water in which they were cooked. Simmer for 15-20 minutes, allowing the flavors to meld.
- Add garam masala powder and kasuri methi. Stir gently.
- Mash some of the lentils against the side of the pan to thicken the gravy.
- Finish by adding cream and the remaining butter. Simmer for an additional 5-7 minutes.
Garnishing and Serving
- Garnish the Dal Makhani with fresh coriander leaves. Serve hot with rice or Indian bread like naan or roti
Tips and Information
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