Dal Makhani Recipe
Ingredients:
- 1 cup black lentils (whole urad dal), soaked overnight
- 1/4 cup kidney beans (rajma), soaked overnight
- 2 tbsp ghee or oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- 1/4 tsp turmeric powder
- 1/2 cup cream
- Salt to taste
- Chopped coriander leaves for garnish
Instructions:
Rinse the soaked black lentils and kidney beans and add them to a pressure cooker with 4 cups of water and a pinch of salt. Cook on high pressure for 20-25 minutes or until the lentils and beans are tender. Allow the pressure to release naturally.
In a separate pan, heat ghee or oil over medium heat. Add cumin seeds and allow them to crackle.
Add the finely chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and sauté for a minute.
Add the finely chopped tomatoes, red chili powder, coriander powder, turmeric powder, and garam masala powder. Sauté until the tomatoes are soft and mushy.
Add the cooked lentils and beans along with the cooking liquid to the pan. Mix well and allow the mixture to simmer on medium-low heat for 10-15 minutes.
Add cream and salt to taste. Mix well and simmer for another 5 minutes.
Garnish with chopped coriander leaves and serve hot with steamed rice or naan bread.
Enjoy your delicious homemade Dal Makhani!
