Here’s a classic Dal Makhani recipe — a rich and creamy lentil dish from North India that’s slow-cooked and full of flavor.
🌿 Ingredients:
For the dal:
- 1 cup whole urad dal (black gram lentils)
- 2 tbsp rajma (kidney beans) – optional but traditional
- 4 cups water (for pressure cooking)
- Salt to taste
For the tempering:
- 2 tbsp ghee (or butter/oil)
- 1 tbsp oil
- 1 tsp cumin seeds
- 1 medium onion – finely chopped
- 1 tbsp ginger-garlic paste
- 2 medium tomatoes – pureed
- 1-2 green chilies – slit (optional)
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp garam masala
For richness:
- 1/2 cup fresh cream (or 1/4 cup + 1/4 cup milk)
- 1 tbsp butter (to finish)
- Kasuri methi (dried fenugreek leaves) – crushed (1 tsp)
- Optional: 1 tbsp cream or butter to garnish
🍲 Instructions:
1. Soak and cook the lentils:
- Rinse and soak urad dal and rajma overnight or at least 8 hours.
- Pressure cook with 4 cups of water and salt for about 20–25 minutes (or 8–10 whistles). Dal should be very soft and mashable.
2. Make the masala base:
- In a pan, heat ghee and oil.
- Add cumin seeds, then sauté chopped onions until golden brown.
- Add ginger-garlic paste, sauté for a minute.
- Add tomato puree, green chilies, and all dry spices (except garam masala).
- Cook until oil starts to separate and masala thickens.
3. Simmer the dal:
- Add the cooked dal to the masala. Mix well.
- Add 1–2 cups of water to adjust consistency.
- Let it simmer on low heat for 30–45 minutes, stirring occasionally. The longer it simmers, the better the flavor.
4. Finish the dish:
- Stir in cream, butter, kasuri methi, and garam masala.
- Simmer for another 5–10 minutes.
- Taste and adjust salt/spice.
🍽️ Serving Suggestions:
- Best served with naan, roti, jeera rice, or paratha.
- Garnish with cream or a dollop of butter and fresh coriander.
