Dal Makhani
Dal Makhani.jpg by SpaceRocket · CC BY-SA 2.0
Dal Makhani is a beloved North Indian dish celebrated for its rich and velvety texture, making it a perfect comfort food for a cozy dinner or special occasion. The combination of slow-cooked black lentils and kidney beans simmered with butter, cream, and aromatic spices creates a deeply flavorful and indulgent experience that drapes your palate in a warm embrace.
Originating from the Punjab region, Dal Makhani has gained worldwide popularity for its luxurious taste and hearty appeal. Its name translates to 'buttery lentils,' a nod to the generous use of butter and cream that give it an irresistible richness. Whether served at festive celebrations or a family gathering, this dish's inviting aroma and comforting flavors make it a timeless classic in Indian cuisine.
Ingredients
- 1 cup whole black lentils (sabut urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water
- 2 tbsp ghee or butter
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 2 tomatoes, pureed
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions
- 1
Rinse the black lentils and kidney beans thoroughly, then soak in water for at least 4 hours or overnight.
- 2
Drain and transfer the soaked lentils and beans to a large pot. Add 4 cups of water and bring to a boil. Reduce heat, cover, and simmer for about 1.5 hours until the lentils and beans are soft.
- 3
In a separate pan, heat ghee or butter over medium heat. Add cumin seeds and sauté until fragrant.
- 4
Add the chopped onions and cook until golden brown, about 5-7 minutes.
- 5
Stir in garlic and ginger, cooking for another minute.
- 6
Add the pureed tomatoes, turmeric, red chili powder, and garam masala. Cook until the oil starts to separate from the masala, about 10 minutes.
- 7
Pour the cooked lentils and beans into the spice mixture, stirring well. Simmer uncovered on low heat for 30-40 minutes, stirring occasionally. Mash some of the beans with the back of a spoon for a creamier texture if desired.
- 8
Stir in the heavy cream and cook for an additional 5 minutes until heated through.
- 9
Add salt to taste and garnish with fresh cilantro leaves before serving.