Dal Makhani is a popular North Indian dish that is loved by people all over the world. It is made using black lentils (urad dal) and kidney beans (rajma) that are slow-cooked in a creamy tomato-based sauce. The dish is rich in flavor and also has a creamy texture that makes it perfect for a hearty meal.
Here’s a recipe for making dal makhani that you can enjoy with some rice or naan bread.
- 1 cup black lentils (urad dal)
- 1/2 cup kidney beans (rajma)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tbsp ghee or butter
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp turmeric powder
- 1/2 cup cream
- Salt to taste
- Water as required
- Soak the black lentils and kidney beans in water overnight. Drain the water and rinse the lentils and beans well.
- In a pressure cooker, add the lentils and beans along with 3 cups of water, 1 tsp salt and 1/2 tsp turmeric powder. Pressure cook for 10-12 whistles or until they are soft and mushy.
- In a pan, heat 1 tbsp of ghee or butter. Also, add 1 tsp of cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn golden brown.
- Add 1 tbsp of ginger-garlic paste and sauté until the raw smell goes away.
- Add 2 finely chopped tomatoes and sauté until they are soft and mushy.
- Add 1 tsp of red chili powder, 1 tsp of garam masala and sauté for a minute.
- Add the cooked lentils and beans to the pan and mix well. Add water if required to adjust the consistency.
- Simmer the dal on low heat for 20-25 minutes, stirring occasionally.
- Add 1/2 cup of cream to the dal and mix well.
- Garnish with coriander leaves and serve hot with rice or naan bread.
Tips to make Dal Makhani:
- Soaking the lentils and beans overnight will help them cook faster and become soft and mushy.
- You can adjust the amount of water added to the dal based on the consistency you prefer. If you like it thick and creamy, add less water.
- Adding cream to the dal gives it a rich and creamy texture. If you don’t have cream, you can use milk instead.
- If you don’t have a pressure cooker, you can cook the lentils and beans in a pot on the stove. It will take longer, but the end result will be the same.
- Adding ghee or butter to the dal gives it a rich and buttery flavor. If you are vegan, you can use oil instead.
- However, you can adjust the amount of spices used in the dal based on your taste preferences. If you like it spicy, add more red chili powder.
- Garnishing the dal with coriander leaves also adds a fresh and flavorful touch to the dish.
Dal Makhani is a delicious and wholesome dish that can be enjoyed with rice or naan bread. Moreover, the slow-cooked lentils and beans in a creamy tomato-based sauce make it a favorite among people of all ages. In addition, with this easy-to-follow recipe, you can make restaurant-style dal makhani at home and impress your family and friends.