Dal Makhani Recipe
Dal Makhani is a cherished North Indian dish known for its rich, creamy texture and deep flavors. Traditionally, it’s made by slow-cooking whole black lentils (urad dal) and kidney beans (rajma) with butter, cream, and aromatic spices. Here’s a detailed recipe to guide you through the process:
Ingredients:
- Legumes:
- ¾ cup whole black gram (urad dal)
- ¼ cup kidney beans (rajma)
- Water: 4 cups for cooking the legumes
- Ghee or Butter: 3 tablespoons
- Cumin Seeds: 1 teaspoon
- Onion: 1 medium, finely chopped
- Ginger-Garlic Paste: 1 tablespoon
- Green Chilies: 1-2, slit (adjust to taste)
- Tomato Purée: 1½ cups (fresh or canned)
- Red Chili Powder: 1 teaspoon
- Garam Masala: ½ teaspoon
- Kasuri Methi (Dried Fenugreek Leaves): 1 teaspoon, crushed
- Heavy Cream: ½ cup
- Salt: To taste
- Fresh Coriander Leaves: For garnish
Instructions:
- Soak the Legumes:
- Rinse the urad dal and rajma thoroughly under running water.
- Soak them together in ample water overnight or for at least 8 hours.
- Cook the Legumes:
- Drain the soaked legumes and transfer them to a pressure cooker.
- Add 4 cups of water and a pinch of salt.
- Pressure cook on medium heat for about 15-20 minutes or until the legumes are soft and fully cooked.
- Once done, mash a small portion of the cooked legumes to achieve a creamy consistency. Set aside.
- Prepare the Masala:
- In a heavy-bottomed pan, heat the ghee or butter over medium heat.
- Add cumin seeds and let them sizzle.
- Add the finely chopped onions and sauté until golden brown.
- Stir in the ginger-garlic paste and green chilies. Cook for 2 minutes until the raw aroma dissipates.
- Add Tomatoes and Spices:
- Pour in the tomato purée and cook until the oil separates from the mixture.
- Add red chili powder and salt. Mix well and cook for another 2 minutes.
- Combine and Simmer:
- Add the cooked legumes to the masala.
- Pour in 1 cup of water to adjust the consistency.
- Stir in the garam masala and crushed kasuri methi.
- Reduce the heat to low and let the dal simmer gently for 30-45 minutes, stirring occasionally to prevent sticking.
- Finish with Cream:
- Stir in the heavy cream and let it simmer for an additional 10 minutes.
- Adjust seasoning as needed.
- Serve:
- Garnish with fresh coriander leaves and a drizzle of cream.
- Serve hot with naan, roti, or steamed basmati rice.
Tips:
- Slow Cooking: For an authentic flavor, allow the dal to simmer on low heat for an extended period. This enhances the depth of flavor and results in a creamier texture.
- Smoky Flavor: To impart a smoky aroma, you can use the “dhungar” method by placing a hot charcoal piece in a small bowl within the dal pot, adding a few drops of ghee over it, and covering the pot immediately. Let it sit for a few minutes before removing the charcoal.
- Vegan Option: Substitute ghee and cream with plant-based alternatives like vegan butter and cashew cream to make the dish vegan-friendly
Indulge in the rich and creamy flavors of Dal Makhani, a classic North Indian dish featuring slow-cooked black lentils and kidney beans simmered in butter, cream. Perfect for special occasions or a comforting meal at home, this recipe brings the authentic taste of Indian cuisine to your table
