Dal Makhani Recipe: A Step-by-Step Guide to Creamy, Rich, and Flavorful Lentils in True Punjabi Style!

Dal Makhani

Ingredients:

For Dal:

• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans (rajma)
• 4 cups water (for cooking the lentils)
• 1 tablespoon oil or ghee
• 1 large onion, finely chopped
• 2 tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 1 green chili, finely chopped
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 tablespoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup cream (or substitute with milk for a lighter version)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

Preparation:

1. Soak the Lentils and Beans: Rinse the black lentils and red kidney beans. Soak them in water overnight or for at least 6-8 hours.
2. Cook the Lentils: Drain the soaked lentils and beans, then add to a pressure cooker with 4 cups of water. Pressure cook for 15-20 minutes until the lentils are tender. If you don't have a pressure cooker, simmer them on low heat in a large pot until soft (this may take 1-2 hours).

For the Dal Makhani:

1. Sauté Aromatics: In a large pan, heat oil or ghee over medium heat. Add cumin seeds and let them splutter. Add chopped onions and cook until golden brown.
2. Cook with Ginger-Garlic Paste: Add the ginger-garlic paste and green chili, stirring well for 1-2 minutes until fragrant.
3. Add Tomato Puree and Spices: Add the tomato puree, turmeric powder, red chili powder, and coriander powder. Cook until the mixture thickens and oil begins to separate from the tomato paste.
4. Add Cooked Lentils: Add the cooked lentils and beans, along with their cooking water. Stir well, then let the mixture simmer for 30-40 minutes on low heat. Add more water if needed to reach a creamy consistency.
5. Finish with Cream and Garam Masala: Stir in the cream and garam masala. Continue to simmer for another 10-15 minutes. Adjust salt as needed.

Notes:

For an authentic flavor, slow-cook the dal for as long as possible. Traditionally, it's simmered for hours for a rich, creamy texture. Serve hot with naan, rice, or roti.

Nutritional Information:

Nutrient	Amount per Serving
Calories	300 kcal
Fat	15g
Carbohydrates	30g
Protein	12g

User Reviews:

Ravi S.: "Best Dal Makhani I've ever made! Slow-cooking makes such a difference."

Neha P.: "Creamy, flavorful, and perfect with garlic naan!"