Dal Makhani
Dal Makhani is a rich, creamy, and flavorful lentil dish from North Indian cuisine, particularly popular in Punjabi cuisine.
Recipe is for 2-3 serves
Main Ingredients:
1/2 cup whole black urad dal (AKA black gram lentils or black mung beans)
¼ cup rajma (red kidney beans)
2 cups water for pressure cooking
1/2 medium onion, finely chopped
1/2 tablespoon ginger garlic paste
1 clove of garlic
1/2 cup tomato puree
1 teaspoons salt (adjust to taste)
3/4 teaspoons red chili powder (adjust to taste)
1 green chili
1 teaspoon garam masala
1/2 teaspoon tumeric
1/4 teaspoon coriander powder
1/4 teaspoon cumin powder
2 teaspoons yoghurt or heavy cream (more for garnish)
1 1/2 tablespoons butter (divided)
1 tablespoon ghee/oil
Instructions:
Soak the Lentils: Soak the black gram lentils in water overnight. Drain and rinse before cooking.
Cook the Lentils: In a large pot, add the soaked lentils and 6 cups of water. Bring to a boil, then simmer for 30 minutes.
in a pan or pressure cooker: Sauté onions and a pinch of salt until golden. Add garlic, ginger, and green chili, and sauté for another minute.
Spice taste: Add turmeric, coriander powder, cumin powder, red chili powder, and garam masala. Stir well.
Combine: Add the tomato puree to the skillet and cook until the oil separates from the masala.
Simmer: Add the cooked lentils to the masala. Simmer for another 10-15 minutes until the desired consistency is reached. (pressure cook for 3 minutes)
Finish: Garnish with yoghurt or heavy cream as well as cilantro and a squeeze of lemon juice. Serve hot with rice or roti.