Dal Makhani, a quintessential Indian dish, is a rich and creamy lentil curry that delights the taste buds with its flavorful blend of spices.
Follow this step-by-step guide to prepare a heartwarming bowl of Dal Makhani that captures the essence of Indian comfort food.
Ingredients
1 cup whole black urad dal
1/4 cup red kidney beans (rajma)
1 large onion,
finely chopped 2 tomatoes
2 tbsp ginger-garlic paste
1/2 cup fresh cream
1/4 cup butter
1 tsp cumin seeds
1 bay leaf
2-3 green cardamom pods
1 cinnamon stick
1 tsp red chili powder
1 tsp garam masala
Salt to taste
Fresh coriander leaves for garnish
Process
Soaking the Lentils
Rinse the black urad dal and kidney beans thoroughly. Soak them in water for at least 6 hours or preferably overnight. This softens the lentils, ensuring they cook evenly.
Cooking the Lentils
In a pressure cooker, add the soaked urad dal, kidney beans, and enough water. Cook until they become soft and easily mashable. This may take about 20-25 minutes on medium heat.
Tempering
In a separate pan, heat butter. Add cumin seeds, bay leaf, cardamom pods, and cinnamon stick. Sauté until the spices release their aroma.
Onions and Tomatoes
Add finely chopped onions to the tempering. Sauté until golden brown. Stir in ginger-garlic paste and cook until the raw aroma disappears. Add tomato puree and cook until the oil separates from the masala.
Adding Spice
Sprinkle red chili powder, garam masala, and salt into the masala. Stir well to blend the spices evenly.
Combining with Lentils
Transfer the cooked lentils to the masala mixture. Mix thoroughly and let it simmer on low heat for about 20-30 minutes, allowing the flavors to meld.7.
Creamy Indulgence
Pour in fresh cream, giving the Dal Makhani its signature richness. Stir gently and let it simmer for an additional 10-15 minutes.
Final Touch
Adjust the seasoning as per your taste. Garnish with chopped coriander leaves, and if you prefer, add a dollop of butter for an extra layer of indulgence.
Serving
Your aromatic and creamy Dal Makhani is ready to be served. It pairs perfectly with steamed rice, naan, or roti.
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