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.