Dal Makhani is a popular North Indian dish known for its creamy texture and rich flavors. Here’s a traditional recipe for making Dal Makhani at home:
Ingredients:
- 1 cup whole black lentils (black gram dal)
- 1/4 cup red kidney beans (rajma)
- 3 cups water (for pressure cooking dal)
- Salt to taste
For the Gravy:
- 3 tablespoons butter
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, pureed
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1/2 cup fresh cream
- 2 tablespoons kasuri methi (dried fenugreek leaves), crushed
- Salt to taste
- Chopped fresh coriander leaves for garnish
Instructions:
- Prepare the Lentils:
- Rinse the whole black lentils and red kidney beans together under running water until the water runs clear.
- Soak them in enough water for at least 4-6 hours or overnight.
- Pressure Cook the Lentils:
- Drain the soaked lentils and kidney beans.
- In a pressure cooker, add the lentils and kidney beans along with 3 cups of water and salt to taste.
- Pressure cook for about 4-5 whistles on medium heat or until the lentils are completely cooked and soft. Allow the pressure to release naturally.
- Prepare the Gravy:
- Heat butter and oil in a heavy-bottomed pan or kadai over medium heat.
- Add cumin seeds and let them splutter.
- Add finely chopped onions and sauté until they turn golden brown.
- Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Add Tomato Puree and Spices:
- Add tomato puree and mix well.
- Cook until the oil starts to separate from the masala.
- Add Spice Powders:
- Add turmeric powder, red chili powder, coriander powder, and garam masala.
- Mix well and sauté for 2-3 minutes until the masala is cooked through and fragrant.
- Simmer the Dal:
- Add the cooked lentils and kidney beans along with any remaining cooking liquid to the masala.
- Mix well and let it simmer on low heat for about 20-30 minutes, stirring occasionally. This helps the flavors to meld together.
- Add Cream and Kasuri Methi:
- Once the dal has thickened to your desired consistency, add fresh cream and crushed kasuri methi.
- Mix well and cook for another 2-3 minutes.
- Adjust Seasoning and Serve:
- Check for salt and adjust if needed.
- Garnish with chopped fresh coriander leaves.
- Serve hot with naan, rice, or any Indian bread of your choice.
Tips:
- Creaminess: To enhance the creaminess, you can add more butter or cream according to your preference.
- Consistency: If the dal becomes too thick, adjust by adding a little water.
- Flavor: Letting the dal simmer after adding cream and kasuri methi helps in developing richer flavors.
- Leftovers: Dal Makhani tastes even better the next day as the flavors continue to meld.
Enjoy your homemade Dal Makhani!