Dal Makhni Recipe
A favorite dish of North India. Black lentils cooked overnight on a slow fire, seasoned with herbs
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Ingredients
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Lentils
Base Ingredients
Spices and Seasoning
Garnish
Method
Preparation of Lentils
- 1
Soak the Lentils
In a large bowl, soak the black lentils and kidney beans overnight in plenty of water.
- 2
Drain and Rinse
The next day, drain the lentils and kidney beans and rinse them under cold water.
Cooking the Dal Makhni
- 3
Cook the Lentils
In a large pot, add the soaked lentils and kidney beans along with 4 cups of water. Bring to a boil, then reduce the heat and simmer for 5-6 hours on a low flame, stirring occasionally.
- 4
- 5
Add Ginger-Garlic and Tomatoes
Stir in the ginger-garlic paste and sauté for 2 minutes. Add the pureed tomatoes and cook until the oil separates, about 10-15 minutes.
- 6
Combine with Lentils
Once the lentils are cooked and soft, add the tomato-onion mixture to the pot. Add green chilies, garam masala, red chili powder, and salt. Mix well.
- 7
Final Cooking
Let the mixture simmer for another 30 minutes, stirring occasionally. If it gets too thick, you can add some water to reach your desired consistency.
- 8
Finish with Cream
Stir in the cream and let it cook for an additional 10 minutes. Adjust seasoning if needed.
Serving
- 9
Garnish and Serve
Serve hot, garnished with chopped coriander leaves and a dollop of butter on top. Enjoy with naan or rice.
