Dal Makhani is a popular vegetarian dish from the Indian subcontinent, made with whole black lentils (urad dal) and kidney beans (rajma), cooked with butter and cream and flavoured with spices.
Dal Makhani Recipe
Ingredients
Instructions
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Soak the whole black lentils and kidney beans in water overnight or for at least 8 hours. Drain the water and rinse the lentils and beans.
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In a pressure cooker, add the lentils and beans along with 4 cups of water and some salt. Pressure cook for 10-12 whistles or until they are fully cooked and soft.
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Heat ghee or butter in a pan over medium heat. Add the chopped onions and sauté until they turn golden brown.
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Add ginger paste and garlic paste and sauté for 1-2 minutes until the raw smell goes away.
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Add the chopped tomatoes and cook until they turn soft and mushy.
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Add the red chili powder, garam masala, cumin powder, coriander powder, and salt to taste. Mix well and cook for 2-3 minutes.
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Add the cooked lentils and beans along with the water to the pan. Mix well and cook for 15-20 minutes over low heat, stirring occasionally.
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Add the cream and chopped coriander leaves and mix well. Cook for another 2-3 minutes and turn off the heat.
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Serve hot with rice or naan bread.
Note
- Whole black lentils (urad dal) and kidney beans (rajma) are the primary ingredients in this dish. They are both high in protein and fiber, and provide a rich and creamy texture to the dish.
- Ghee or butter is added to give the dish a rich flavour.
- Spices such as red chilli powder, garam masala, cumin powder, and coriander powder are added to give the dish a rich and spicy flavour.
- Cream is added towards the end of the cooking process to give the dish a creamy texture and enhance its flavour.
Dal Makhani