It is a popular Indian dish made with whole black lentils, kidney beans, and butter. It is slow-cooked to create a creamy and rich consistency and is often flavored with spices such as cumin, ginger, and garlic. It is typically served with rice or naan bread. It is a popular dish in North Indian cuisine.
Dal Makhani Recipe:
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water
- 1/4 cup butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch ginger, minced
- 2 tomatoes, finely chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp garam masala powder
- Salt, to taste
- Fresh cilantro, for garnish
- Soak the lentils and kidney beans overnight in water.
- Drain the water and rinse the lentils and kidney beans.
- In a pressure cooker, add the lentils and kidney beans along with 4 cups of water.
- Cook for about 20 minutes or until the lentils and kidney beans are fully cooked and soft.
- In a separate pan, heat the butter over medium heat.
- Add the onion, garlic, and ginger and sauté until the onion turns translucent.
- Add the chopped tomatoes and continue to sauté until the tomatoes are fully cooked and mushy.
- Add the cumin powder, coriander powder, garam masala powder, and salt. Stir well.
- Add the cooked lentils and kidney beans along with the water from the pressure cooker.
- Bring the mixture to a boil and then reduce the heat to low.
- Simmer for about 20 minutes or until the mixture thickens and the flavors have melded together.
- Garnish with fresh cilantro and serve hot with rice or naan bread.
Note: You can also use a regular pot to cook dal makhani, just make sure you have enough water to cook lentils and kidney beans and also you need to cook it on low flame for a long time.