Dal Makhani Recipe
Lentils fried in butter with onions and tomatoes.
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Ingredients
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Lentils and Base
For the Tadka (Tempering)
Garnish
Method
Preparing the Lentils
- 1
Soak the Lentils
In a large bowl, soak the black lentils and red kidney beans in water for at least 6-8 hours or overnight.
- 2
Cook the Lentils
Drain the soaked lentils and beans. In a pressure cooker, add the lentils, beans, salt, and 4 cups of water. Cook for about 15-20 minutes or until soft and cooked through.
Making the Tadka
- 3
- 4
- 5
Add Garlic and Ginger
Stir in the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
- 6
Incorporate Tomatoes
Add the pureed tomatoes and green chilies. Cook until the oil separates from the mixture, about 10 minutes.
- 7
Season the Mixture
Stir in the garam masala and combine well.
Combining and Finalizing Dal Makhani
- 8
Combine Lentils with Tadka
Add the cooked lentils and kidney beans to the tomato mixture. Mix well to combine.
- 9
Simmer
Reduce heat to low and let the dal simmer for at least 20-30 minutes, stirring occasionally. If using, stir in the cream for a richer flavor.
- 10
Garnish and Serve
Garnish with chopped coriander leaves before serving. Serve hot with naan or rice.
