Name: Dal Makhani Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup black lentils (whole urad dal); 1/4 cup kidney beans (rajma); 3 cups water (for pressure cooking); 2 tablespoons ghee (clarified butter); 1 medium onion, finely chopped; 2 teaspoons ginger-garlic paste; 2 green chilies, slit; 2 tomatoes, pureed; 1 teaspoon salt (or to taste); 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; 1 teaspoon cumin powder; 1 teaspoon garam masala; 1/2 cup fresh cream; Fresh coriander leaves, for garnish

How To Make Dal Makhani

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Preparation: 10 minutes

Cooking: 1 hour

Total: 1 hour 10 minutes

Serves:

Ingredients

1 cup black lentils (whole urad dal)
1/4 cup kidney beans (rajma)
3 cups water (for pressure cooking)
2 tablespoons ghee (clarified butter)
1 medium onion, finely chopped
2 teaspoons ginger-garlic paste
2 green chilies, slit
2 tomatoes, pureed
1 teaspoon salt (or to taste)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder
1 teaspoon garam masala
1/2 cup fresh cream
Fresh coriander leaves, for garnish

Instructions

Rinse and soak the black lentils and kidney beans overnight or for at least 6 hours.
In a pressure cooker, add the soaked lentils and kidney beans along with 3 cups of water. Cook on high flame until the first whistle, then reduce the flame to low and cook for 30 minutes.
In a separate pan, heat ghee and sauté the chopped onions until golden brown.
Add ginger-garlic paste and green chilies, and cook for a minute.
Add the pureed tomatoes, salt, turmeric powder, red chili powder, cumin powder, and garam masala. Cook for about 5 minutes until the ghee separates.
Once the lentils and kidney beans are cooked, add them to the tomato-onion mixture and mix well. Add water if needed to adjust the consistency.
Simmer the dal on low flame for about 20-30 minutes, stirring occasionally, until it thickens and the flavors blend together.
Stir in the fresh cream and cook for an additional 5 minutes.
Garnish with fresh coriander leaves and serve hot with rice or naan.