Dal Makhani

Making process

Step 1: Soak the Lentils:

1. Rinse the black urad dal and kidney beans thoroughly. Soak them in water for at least 6-8 hours or overnight. This helps soften them for cooking.

Step 2: Cook the Lentils:

1. Drain and rinse the soaked lentils and beans.
2. In a pressure cooker, add the soaked lentils, kidney beans, and 4 cups of water. Add a pinch of salt.
3. Cook on high heat until you hear one whistle, then reduce the heat and cook for another 15-20 minutes (or until soft).
4. If using a pot, simmer until tender (1.5-2 hours), adding more water as needed.

Step 3: Prepare the Masala:

1. In a large pan, heat butter and oil (if using) over medium heat.
2. Add the finely chopped onions and sauté until golden brown.

Step 4: Add Aromatics:

1. Stir in the ginger-garlic paste and green chilies, cooking for about a minute until fragrant.

Step 5: Add Tomato Puree:

1. Add the tomato puree and cook for 5-7 minutes until the oil begins to separate from the mixture.

Step 6: Add Spices:

1. Mix in the red chili powder, turmeric powder, coriander powder, and salt. Cook for another 2-3 minutes.

Step 7: Combine Lentils with Masala:

1. Add the cooked lentils and kidney beans (along with any remaining water) to the tomato masala. Stir well to combine.

Step 8: Simmer:

1. Let the dal simmer on low heat for at least 20-30 minutes, stirring occasionally. This enhances the flavors and thickens the dal. You can add water to adjust the consistency to your liking.

Step 9: Finish with Cream and Garam Masala:

1. Stir in fresh cream and garam masala. Cook for another 5 minutes. Taste and adjust seasoning if necessary.

Step 10: Garnish and Serve:

1. Garnish with additional cream and fresh coriander leaves.
2. Serve hot with naan, roti, or rice.