A recipe for Dal Makhani.
A rich and creamy lentil dish that originates from the Punjab region of Northern India. Punjab is known for its hearty and flavorful cuisine, and Dal Makhani is one of its iconic dishes.
Dal Makhani Recipe:
Ingredients:
1 cup whole black lentils (urad dal)
1/4 cup kidney beans (rajma)
4 cups water
2 tablespoons butter or ghee (clarified butter)
1 teaspoon cumin seeds
4 cloves garlic, minced
1-inch piece of ginger, minced
2-3 green chilies, slit (adjust to your spice preference)
1 onion, finely chopped
2 tomatoes, pureed
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to your spice preference)
Salt, to taste
1/2 cup heavy cream
1 teaspoon garam masala
Fresh cilantro leaves, for garnish
Instructions:
Prepare Lentils and Kidney Beans:
Rinse the black lentils and kidney beans thoroughly, then soak them together in enough water for at least 6 hours or overnight.
Drain and rinse the soaked lentils and beans. Place them in a large pot with 4 cups of water. Bring to a boil, then reduce the heat and simmer, partially covered, until they are soft and cooked through (this may take 1.5 to 2 hours). You can also use a pressure cooker to expedite this step.
Tempering (Tadka):
In a separate pan, heat butter or ghee over medium heat.
Add cumin seeds and let them splutter.
Add minced garlic, ginger, and green chilies. Sauté for a few minutes until fragrant.
Add Onions and Tomatoes:
Add finely chopped onions to the pan and sauté until they turn golden brown.
Add tomato puree, turmeric powder, red chili powder, and salt. Cook this mixture until the oil starts to separate from the tomato-spice mixture.
Combine with Cooked Lentils:
Add the cooked lentils and kidney beans to the pan with the tomato-spice mixture. Stir well to combine.
Let the mixture simmer for about 10-15 minutes, allowing the flavors to meld together.
Finish with Cream:
Stir in the heavy cream and garam masala. Simmer for an additional 10 minutes, or until the dal reaches your desired consistency.
Garnish and Serve:
Garnish with fresh cilantro leaves.
Serve hot with naan, roti, or steamed rice.