By Bhavana Verma
June 11, 2024
If there’s one recipe that represents the best side of Punjabi cuisine, it's none other than the satisfying Dal Makhani. The soothing black lentil curry ladened with a generous amount of butter and cream and loaded with delicious spices and condiments, this recipe is a crowd–pleaser for any occasion. Learn its easy recipe and make it at home today.
1 cup Whole Black Lentils (Urad Dal) ¼ cup Red Kidney Beans (Rajma) 1 large onion, finely chopped 2 medium-sized tomatoes, finely chopped 4 Galic cloves, minced 1 inch ginger, grated 2 tablespoons butter or oil ¼ cup heavy cream 4 cups water Salt to taste 1 teaspoon cumin powder and coriander powder ½ teaspoon turmeric and red chilli powder Coriander leaves for garnish
Wash lentils and kidney beans and soak them in water overnight.
Drain the lentils and beans and pressure cook them with 4 cups of water and salt for 20-25 minutes. Using a pot may take 45 minutes. Once cooked, mash them slightly.
Heat oil or butter in a pan and add chopped onions and ginger-garlic paste. Saute until golden brown then add chopped tomatoes and cook.
Add the spices mentioned and mix well. Cook until it becomes fragrant.
Combine masala with boiled lentils and beans and mix everything. Let it simmer for 10-15 minutes to meld flavours evenly.
Add cream and butter then let the dal simmer for 5-10 minutes until it reaches desired consistency. Add more water if needed.
Garnish dal with coriander leaves and drizzle cream on top in spirals. Serve with rice, roti or naan.