By Vidushi Singh
Dal makhani is a popular Indian dish made with black lentils (urad dal) and kidney beans (rajma) cooked in a rich and creamy tomato-based gravy.
1 cup whole black lentils, 1/4 cup kidney beans, 4 cups water, 1 onion, 2 tomatoes, 1 tablespoon ginger-garlic paste, 1 green chili, 1 teaspoon cumin seeds, 1 teaspoon garam masala, 1 teaspoon coriander powder, 1 teaspoon cumin powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 1/2 cup cream, salt to taste, chopped fresh coriander leaves for garnishing, Butter for garnishing
Rinse the black lentils and kidney beans in water and soak them overnight. Drain and put them aside. In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of water and some salt.
Pressure cook for 6-8 whistles or until the lentils and beans are soft and cooked. Now in a separate pan, heat some oil and add cumin seeds. Add chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and green chili and sauté for a minute. Add chopped tomatoes and cook. Add all the spices - garam masala, coriander powder, cumin powder, turmeric powder, red chili powder, and salt.
Mix well and cook for 2-3 minutes. Now Add the cooked lentils and beans to the tomato mixture and mix well. Simmer and cook until it thickens.
Now Add cream or milk-butter mixture and mix well. Simmer for another 5 minutes. Serve it in a bowl and garnish with chopped coriander leaves and butter. Serve hot with naan or rice!