Dal Makhani Recipe

Dal Makhani is a classic North Indian dish, loved for its rich, creamy texture and deep, smoky flavors. Made primarily with whole black lentils (urad dal) and kidney beans (rajma), this dish is slow-cooked to perfection, allowing the spices and ingredients to meld beautifully. Traditionally, Dal Makhani is simmered for hours, but with modern cooking techniques, you can enjoy this luxurious dish in a fraction of the time.

Ingredients:

• 1 cup whole black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 4 cups water
• 1 medium onion, finely chopped
• 2 medium tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1-2 green chilies, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 1/2 cup fresh cream
• 2 tablespoons butter
• 1 tablespoon oil
• Salt to taste
• Fresh cilantro for garnish

Instructions:

Step 1: Soaking and Cooking the Lentils and Beans

1. Rinse the black lentils and kidney beans under running water.
2. Soak them in enough water for at least 8 hours or overnight.
3. Drain the water and pressure cook with 4 cups of fresh water and a little salt for 20-25 minutes until soft.
4. Mash some of the lentils slightly to thicken the texture.

Step 2: Preparing the Masala Base

1. In a heavy-bottomed pan, heat oil and butter.
2. Add cumin seeds and let them sizzle.
3. Add chopped onions and sauté until golden brown.
4. Stir in ginger-garlic paste and green chilies, cooking until the raw smell disappears.
5. Add tomato puree and cook until the oil separates from the mixture.
6. Mix in turmeric, red chili powder, coriander powder, and salt. Cook for another 2-3 minutes.

Step 3: Simmering the Dal

1. Add the cooked lentils and kidney beans to the pan along with a cup of water.
2. Stir well and let it simmer for 20-25 minutes on low heat, stirring occasionally.
3. Crush kasuri methi between your palms and add it to the dal.
4. Stir in garam masala and fresh cream, cooking for another 5 minutes.
5. Adjust the consistency by adding more water if needed.

Step 4: Final Touch and Serving

1. Add a dollop of butter on top for extra richness.
2. Garnish with fresh cilantro.
3. Serve hot with naan, roti, or steamed basmati rice.

Tips for the Best Dal Makhani:

• Slow cooking enhances the flavors, so if you have time, let the dal simmer longer.
• Smoky flavor can be achieved by using the dhungar method (charcoal smoking technique).
• More cream and butter give it a restaurant-style richness, but you can adjust based on your preference.
• Overnight soaking helps soften the lentils and beans, making them easier to cook.
• Dal Makhani is a comforting, creamy dish that never fails to impress. Whether you’re making it for a special occasion or a cozy dinner at home, this dish is a surefire way to bring warmth and deliciousness to your table. Enjoy your homemade Dal Makhani with a side of freshly baked naan or fragrant basmati rice!