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Dal Makhani is one of the most beloved dishes in Indian cuisine, known for its rich, creamy texture and deep flavors. Originating from Punjab, this dish has made its way into kitchens and restaurants worldwide, becoming a staple for those who love authentic North Indian flavors.
Ingredients:
1 cup whole black urad dal (black gram)
1/4 cup kidney beans (rajma)
4 cups water
1 onion, finely chopped
2 tomatoes, pureed
1 tbsp ginger-garlic paste
2 green chilies, slit
1/2 tsp turmeric powder
1 tsp red chili powder
1 tsp garam masala
1 tsp cumin seeds
2 tbsp butter
1/2 cup fresh cream
Salt to taste
Fresh coriander leaves for garnish
Instructions:
Soak and Cook the Lentils: Soak urad dal and rajma overnight. Drain and rinse before pressure cooking them with 4 cups of water until they become soft.
Prepare the Masala: In a pan, heat butter and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
Cook the Tomatoes: Add ginger-garlic paste and green chilies, followed by tomato puree. Cook until the mixture thickens and the raw smell disappears.
Spice it Up: Add turmeric, red chili powder, garam masala, and salt. Stir well to combine.
Simmer: Add the cooked dal and rajma, stirring continuously. Let it simmer on low heat for 30-40 minutes, occasionally mashing some lentils to enhance the creaminess.
Finish with Cream: Stir in fresh cream and let it cook for another 5-10 minutes.
Serve Hot: Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Dal Makhani is a perfect dish for special occasions or when craving a comforting and hearty meal. Its rich, velvety texture combined with aromatic spices makes it a timeless classic in Indian cuisine.
Source : Oh Women
