Delicious Dal Makhni: A Creamy North Indian Classic
Introduction
Dal Makhni is an absolutely creamy dish of slow-cooked black lentils and kidney beans. The origin of this is from Punjab, and it’s a favorite for most people at any time: special occasion or weeknight comfort food. Let’s dive into this flavorful recipe that will warm your heart and satisfy your taste buds!
Ingredients
For the Dal:
1 cup black urad dal (whole black lentils)
1/4 cup rajma (red kidney beans)
4 cups water (for soaking)
4 cups water (for cooking)
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
1 green chili, slit (optional)
2 tablespoons butter
1 tablespoon oil
1/2 teaspoon cumin seeds
1 teaspoon garam masala
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
Salt to taste
1/4 cup fresh cream
Fresh coriander leaves for garnish
Instructions
- Soak the Lentils:
Wash the black urad dal and rajma well.
Soak them in water for at least 6-8 hours or overnight.
- Cook the Lentils:
Put the soaked lentils and rajma in a pressure cooker with 4 cups of water.
Pressure cook till it is soft. It will take about 15-20 minutes. If you do not have a pressure cooker, you can boil them in a pot till they are soft.
- Prepare Base:
Take a large pot. Put butter and oil in it and heat over medium flame.
Put cumin seeds in it. Let it splutter
Sauté the chopped onions till they are golden brown.
Add ginger-garlic paste and slit green chilli, sauté until fragrant.
- Add Tomatoes and Spices:
Add the pureed tomatoes to the mixture and sauté until the oil begins to separate from it.
Add turmeric powder, red chilli powder and salt. Saute for sometime till they get mixed well
- Add Lentils and Base:
Add the cooked lentils and rajma to the tomato mixture, stir well.
Add some water for desired consistency, or thicker or soupy. Simmer on low heat for 30-40 minutes, stirring occasionally.
- Finishing Touches:
Add the cream and garam masala. Stir in and let it simmer for another 5-10 minutes
Season to taste.
- Serving:
Garnish with fresh coriander leaves, and a spoonful of cream. Serve hot with naan, rice, or roti
Tips for perfect Dal Makhni
Slowing Cooking: If you want an authentic flavor to the dal, allow it to cook for a few hours. The longer it cooks, the richer in taste it gets!
Use Fresh Ingredients: Fresh spices and herbs create a big flavor difference.
Customize: You can adjust spices to your taste; you could put more chilies if you like it hot or skip adding cream for a lighter version.
Conclusion
What an experience this has been! Dal Makhni is indeed not just another dish but a treat that generally brings everyone closer together. Its creamy texture and rich flavors would make it a hit at your dinner table. Try this recipe, and fill your home with the warmth of Indian cuisine!
