Dal Makhani Recipe

Cooking Instructions

1. 1

   Prepare the Lentils

   Rinse the black lentils and kidney beans under cold water. Soak them in water for at least 8 hours or overnight.

2. 2

   Cook the Lentils

   In a pressure cooker, add the soaked lentils, kidney beans, and 4 cups of water. Cook on medium heat for about 15-20 minutes until soft. If using a regular pot, cook for about 1-1.5 hours.

3. 3

   Make the Base

   In a large pan, melt 2 tablespoons of butter over medium heat. Add cumin seeds and let them splutter. Add finely chopped onions and sauté until golden brown.

4. 4

   Add Spices

   Stir in the ginger-garlic paste and cook for 1-2 minutes. Add the pureed tomatoes, coriander powder, red chili powder, and salt. Cook until the oil separates from the mixture.

5. 5

   Combine Lentils and Sauce

   Add the cooked lentils and kidney beans to the tomato mixture. Mix well, add water if needed to adjust consistency, and simmer for about 15 minutes.

6. 6

   Finishing Touches

   Stir in the remaining butter, cream, and garam masala. Cook for an additional 5 minutes. Adjust salt to taste.

7. 7

   Serve

   Garnish with chopped fresh coriander leaves and a drizzle of cream. Serve hot with naan or rice.