Dal Makhani is a popular Indian dish made with black lentils and kidney beans cooked in a rich and creamy tomato-based gravy. Here’s a basic recipe to make Dal Makhani:
Ingredients:
For the Dal:
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water
- Salt to taste
For the Gravy:
- 2 tablespoons butter or ghee
- 1 large onion, finely chopped
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, chopped (adjust to your spice preference)
- 1 cup tomato puree (from 2-3 medium-sized tomatoes)
- 1 teaspoon Kashmiri chili powder (For bright orange color)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon garam masala
- 1/2 cup heavy cream
- Salt to taste
- Chopped fresh coriander leaves for garnish
Instructions:
- Wash the black lentils (urad dal) and kidney beans (rajma) under running water. Soak them in enough water for at least 6-8 hours or overnight.
- After soaking, drain the water and rinse the lentils and beans again. Then, add them to a large pot (or pressure cook) with 4 cups of fresh water. Bring to a boil and then reduce the heat to a simmer. Cook, partially covered, for 40-45 minutes, or until the lentils and beans are tender. You can also use a pressure cooker to cook them, which will be faster.
- In a separate pan, heat the butter or ghee over medium heat. Add the chopped onions and sauté until they turn golden brown.
- Add the minced garlic, grated ginger, and chopped green chilies. Sauté for a couple of minutes until the raw smell disappears.
- Add the tomato puree and cook for about 5-7 minutes until the oil starts to separate from the gravy.
- Add the red chili powder, ground cumin, ground coriander, garam masala, and salt. Mix well and cook for another 2-3 minutes.
- Add the cooked lentils and beans along with their cooking water to the tomato gravy. Stir well and let it simmer for about 20-25 minutes, allowing the flavors to meld. If the dal gets too thick, you can add some more water to achieve the desired consistency.
- Stir in the heavy cream and let the dal simmer for another 5-10 minutes.
- Garnish with chopped fresh coriander leaves and serve hot with naan, rice, or roti.
Enjoy your homemade Dal Makhani!
