Creamy and Flavorful Dal Makhani Recipe

Dal Makhani is a popular Indian dish made with buttery lentils simmered in a rich and creamy tomato-based sauce. This recipe will guide you through the steps to create a flavorful and comforting dish that can be enjoyed with rice, naan, or roti. The dish requires a few hours of cooking, but the result is well worth the effort. Prepare your taste buds for a hearty and aromatic experience.

Ingredients

• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans (rajma)
• 4 cups water
• 2 tablespoons butter
• 1 tablespoon oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 green chili, slit
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1/2 cup heavy cream
• Salt to taste
• Chopped coriander leaves for garnish

Directions

1. Rinse and soak the black lentils and kidney beans overnight. Drain the water.
2. In a pressure cooker, add the soaked lentils, kidney beans, and 4 cups of fresh water.
3. Pressure cook for about 15-20 minutes on medium heat, or until the lentils are soft and mashed. Set aside.
4. In a large pan, heat the butter and oil over medium heat.
5. Add the cumin seeds and let them splutter.
6. Add the chopped onions and cook until golden brown.
7. Add the ginger-garlic paste and green chili. Cook for another minute.
8. Add the pureed tomatoes and cook until the oil separates from the mixture.
9. Add the turmeric powder, red chili powder, and garam masala. Mix well.
10. Add the cooked lentils and kidney beans to the pan. Stir to combine all the ingredients.
11. Reduce the heat to low and let the dal simmer for about 45 minutes, stirring occasionally.
12. Add the heavy cream and salt. Stir well and cook for another 10 minutes.
13. Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.

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