Simple Dal Makhani Recipe

Dal Makhani is a popular Indian dish with roots in the Punjab region. The dish has a rich history, and its origins can be traced back to the Indian subcontinent.

The traditional preparation involves slow-cooking black urad dal (whole black gram) and red kidney beans with various spices and aromatic ingredients. The slow-cooking process enhances the flavors and results in a creamy and flavorful dish.

The history of Dal Makhani is closely tied to the Punjabi cuisine, where it has been a staple for centuries. It gained popularity in North India and eventually spread to other parts of the country and beyond. The term “Dal Makhani” itself translates to “buttery lentils,” highlighting the significant use of butter or ghee in the preparation, contributing to its rich and indulgent taste

Ingredients:

Ingredients:

• 1 cup whole black urad dal
• 1/4 cup red kidney beans (rajma)
• 3 cups water (for soaking)
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 2 tbsp butter
• 1 tbsp oil
• 1 tsp cumin seeds
• 1 tbsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp garam masala
• 1/4 cup cream
• Salt to taste
• Chopped coriander for garnish

Instructions:

1. Soak urad dal and kidney beans in water overnight. Cook them together in a pressure cooker until soft.
2. In a pan, heat oil and butter. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and cook for 1-2 minutes.
4. Add tomato puree, turmeric powder, red chili powder, and salt. Cook until the mixture releases oil.
5. Add the cooked dal and kidney beans to the pan. Mix well and let it simmer for 10-15 minutes.
6. Stir in garam masala and cream. Cook for an additional 5 minutes.
7. Adjust salt and spice levels according to your taste.
8. Garnish with chopped coriander and serve hot with rice or naan.

Enjoy your homemade Dal Makhani!