Dal Makhani
Dal Makhani is a slow-cooked lentil dish using black gram and kidney beans, simmered with spices and finished with cream and butter.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Black Gram (whole, soaked overnight) | 200 | Grams |
| Kidney Beans (soaked overnight) | 50 | Grams |
| Butter (unsalted) | 100 | Grams |
| Cream (whole milk based) | 100 | Milliliters |
| Onion (medium, finely chopped) | 2 | Count |
| Tomato (medium, pureed) | 3 | Count |
| Ginger (grated) | 1 | Inch |
| Garlic (minced) | 4 | Clove |
| Green Chili (slit) | 2 | Count |
| Cumin Seeds | 1 | Tsp |
| Red Chili Powder | 1 | Tsp |
| Turmeric Powder | 0.5 | Tsp |
| Garam Masala | 1 | Tsp |
| Salt (or to taste) | 2 | Tsp |
| Coriander Leaves (chopped) | 1 | Bunch |
| Water (for cooking lentils) | 1 | Liter |
Instructions
- Drain and rinse the soaked black gram and kidney beans.
- In a pressure cooker, add the lentils, water, and a pinch of salt. Cook until soft.
- In a large pan, melt butter and add cumin seeds. Let them splutter.
- Add chopped onions, sauté until golden brown.
- Add ginger, garlic, and green chili. Sauté for a minute.
- Add tomato puree, red chili powder, turmeric, and salt. Cook until oil separates.
- Add cooked lentils to the pan. Mix well and simmer on low heat for 30 minutes.
- Stir in cream and garam masala. Simmer for another 10 minutes.
- Garnish with chopped coriander leaves and serve hot.
Prep
- Soak black gram and kidney beans overnight.
Kitchen equipment
Pressure CookerLarge Pan