Try this finger licking Dal Makhani recipe

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.

Ingredients:

• 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

Instructions:

1. Soak the black lentils and kidney beans in water overnight. Drain the water and rinse the lentils and beans well.
2. 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.
3. In a pan, heat 1 tbsp of ghee or butter. Also, add 1 tsp of cumin seeds and let them splutter.
4. Add the finely chopped onions and sauté until they turn golden brown.
5. Add 1 tbsp of ginger-garlic paste and sauté until the raw smell goes away.
6. Add 2 finely chopped tomatoes and sauté until they are soft and mushy.
7. Add 1 tsp of red chili powder, 1 tsp of garam masala and sauté for a minute.
8. Add the cooked lentils and beans to the pan and mix well. Add water if required to adjust the consistency.
9. Simmer the dal on low heat for 20-25 minutes, stirring occasionally.
10. Add 1/2 cup of cream to the dal and mix well.
11. Garnish with coriander leaves and serve hot with rice or naan bread.

Tips to make Dal Makhani:

1. Soaking the lentils and beans overnight will help them cook faster and become soft and mushy.
2. 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.
3. Adding cream to the dal gives it a rich and creamy texture. If you don’t have cream, you can use milk instead.
4. 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.
5. Adding ghee or butter to the dal gives it a rich and buttery flavor. If you are vegan, you can use oil instead.
6. 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.
7. Garnishing the dal with coriander leaves also adds a fresh and flavorful touch to the dish.

Conclusion:

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.