How To Make Dal Makhani

Dal Makhani is a rich and flavorful lentil dish that hails from the Punjab region of India. It is made with a combination of whole black lentils (urad dal) and kidney beans (rajma), simmered with aromatic spices and finished with a luscious touch of cream. This recipe will guide you through the process of making this beloved dish in your own kitchen. So, let’s dive in and experience the comforting flavors of Dal Makhani!

Ingredients:

• 1 cup whole black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 4 cups water (for pressure cooking)
• 2 tablespoons ghee (clarified butter)
• 1 tablespoon oil
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 green chilies, slit lengthwise
• 2 medium-sized tomatoes, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 2 teaspoons coriander powder
• 1 teaspoon garam masala
• Salt to taste
• 1/2 cup fresh cream
• 2 tablespoons chopped coriander leaves (for garnish)

Instructions:

Step 1: Soaking the Lentils and Beans

1. Rinse the whole black lentils (urad dal) and kidney beans (rajma) under running water.
2. Soak them in water for about 6-8 hours or overnight. This helps in reducing the cooking time.

Step 2: Pressure Cooking the Lentils and Beans

1. Drain the soaked lentils and beans and transfer them to a pressure cooker.
2. Add 4 cups of water and a pinch of salt to the pressure cooker.
3. Pressure cook for approximately 15-20 minutes or until the lentils and beans are tender and cooked through.
4. Once cooked, set aside the pressure cooker to cool.

Step 3: Preparing the Dal Makhani

1. Heat ghee and oil in a large pan or pot over medium heat.
2. Add cumin seeds and let them sizzle for a few seconds.
3. Add the chopped onions and sauté until golden brown.
4. Stir in the ginger-garlic paste and green chilies, and cook for another minute.
5. Add the finely chopped tomatoes and cook until they turn soft and mushy.
6. Sprinkle turmeric powder, red chili powder, coriander powder, and garam masala into the pan. Mix well to combine the spices with the tomato mixture.
7. Cook the mixture for a few minutes until the oil separates from the masala.

Step 4: Adding the Cooked Lentils and Beans

1. Pour the cooked lentils and beans (along with any remaining water) into the pan.
2. Mix well and let the dal makhani simmer on low heat for approximately 20-30 minutes, allowing the flavors to blend together.
3. Add salt to taste and adjust the consistency of the dal by adding water if needed.

Step 5: Adding the Cream and Finishing Touches

1. Stir in the fresh cream, and continue simmering the dal makhani for another 5 minutes.
2. Turn off the heat and let the dal makhani rest for a few minutes before serving.
3. Garnish with freshly chopped coriander leaves.

Serve your homemade Dal Makhani with steamed rice, naan bread, or roti for a complete and satisfying meal. Enjoy the rich and creamy flavors of this classic Indian dish!

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