Dal Makhani Recipe
Popular dish from the Punjab region, the primary ingredients are whole black lentil (urad), red kidney beans (rajma), butter and cream. The dish gets its richness from the use of cream.
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Ingredients
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Main Ingredients
Spices and Aromatics
Method
Preparation
- 1
Soak the Lentils and Beans
Rinse the whole black lentils and red kidney beans thoroughly under cold water. Soak them in water for at least 6 hours or overnight.
- 2
Cook Lentils and Beans
In a pressure cooker, add the soaked lentils and beans along with 4 cups of fresh water. Cook on high heat for 2 whistles, then reduce the heat and cook for another 20 minutes. Allow the pressure to release naturally.
Cooking
- 3
- 4
Add Aromatics
Stir in the ginger-garlic paste and green chilies. Cook for 2-3 minutes until the raw smell disappears.
- 5
Incorporate Tomatoes
Add the pureed tomatoes and cook until the oil starts separating from the mixture, about 5-7 minutes.
- 6
Combine Pulses and Spices
Add the cooked lentils and beans to the tomato mixture. Mix well and add salt and garam masala. Allow it to simmer on low heat for 15-20 minutes, stirring occasionally.
- 7
Finish with Cream
Stir in the heavy cream and kasuri methi. Cook for another 5 minutes, stirring gently. Adjust salt if needed.
