Introduction

Dal Makhani is a popular Indian dish known for its rich and creamy texture. This vegetarian delicacy is made using black lentils, red kidney beans, and a blend of aromatic spices. It is a must-try for anyone looking to experience authentic Indian flavors.

Ingredients

• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans (rajma)
• 2 tablespoons ghee (clarified butter)
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit lengthwise
• 2 large tomatoes, pureed
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• 1/4 cup fresh cream
• Fresh coriander leaves for garnishing

Directions

1. Wash and soak the black lentils and kidney beans overnight. Drain the water before cooking.
2. In a pressure cooker, add the soaked lentils and kidney beans with fresh water. Cook until they are soft and well-cooked.
3. Heat ghee in a separate pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and green chilies. Cook for a minute before adding the tomato puree.
5. Season with turmeric powder, red chili powder, garam masala, and salt. Let the mixture cook until the ghee separates from the sides.
6. Add the cooked lentils and kidney beans to the tomato mixture. Stir well and simmer for about 20-30 minutes.
7. Finally, add fresh cream and mix gently. Let it simmer for another 5 minutes.
8. Garnish with fresh coriander leaves before serving.

Enjoy the velvety texture and rich flavors of creamy Dal Makhani with steamed rice or Indian breads like naan or roti.