Creamy Dal Makhani Recipe

Dal makhani is a dish originating in Punjab region. A relatively modern variation of traditional lentil dishes, it is made with urad dal and other pulses, and includes butter and cream

Here's a recipe for Dal Makhani, a popular Indian dish:

Ingredients:

- 1 cup whole black lentils (sabut urad dal)

- 1/4 cup kidney beans (rajma)

- 3 cups water

- 2 tablespoons ghee (clarified butter)

- 1 medium onion, finely chopped

- 2 teaspoons ginger-garlic paste

- 2 green chilies, slit lengthwise

- 2 medium tomatoes, pureed

- 1 teaspoon red chili powder

- 1/2 teaspoon turmeric powder

- 1 teaspoon coriander powder

- 1 teaspoon garam masala

- Salt to taste

- 1/4 cup fresh cream

- 2 tablespoons butter

- Fresh coriander leaves, chopped (for garnish)

Instructions:

1) Rinse the black lentils (urad dal) and kidney beans (rajma) in water. Soak them overnight or for at least 6-8 hours. Drain the water.

2) In a pressure cooker, add the soaked lentils and kidney beans along with 3 cups of water. Pressure cook for about 8-10 whistles or until they are soft and well cooked. Alternatively, you can cook them in a regular pot, but it will take longer.

3) Once the lentils and kidney beans are cooked, mash them slightly using the back of a spoon or a potato masher. Set aside.

4) In a large pan or skillet, heat ghee over medium heat. Add the finely chopped onion and sauté until it turns golden brown.

5) Add ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes.

6) Add the tomato puree and cook for 5 minutes until the oil separates from the mixture.

7) Add red chili powder, turmeric powder, coriander powder, garam masala, and salt. Mix well and cook for a couple of minutes.

8) Add the mashed lentils and kidney beans to the pan. Stir well to combine the spices with the lentils.

9) Reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. This helps the flavors to develop and thicken the dal.

10) Add fresh cream and butter to the dal. Stir well and cook for an additional 5 minutes.

11) Garnish with freshly chopped coriander leaves.

12) Serve hot with steamed rice, naan, or roti.

Enjoy your homemade Dal Makhani!