Dal Makhani — Easy & Authentic

Dal Makhani is a rich and creamy dish made from black lentils and kidney beans, slow-cooked with spices and butter. It's a staple in North Indian cuisine and perfect with naan or rice.

🥗 Nutrition (per serving)

🥦 Ingredients

Main ingredients

• 1 cup black urad dal (black lentils)
• 1/4 cup rajma (red kidney beans)
• 4 cups water
• 2 tbsp butter
• 1 tbsp oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 tsp red chili powder
• Salt to taste
• 1/2 cup cream
• Fresh coriander for garnish

👨‍🍳 Instructions

1. 1Step 1: Soak the black urad dal and rajma in water overnight. Drain and rinse.
2. 2Step 2: In a pressure cooker, add the soaked lentils, rajma, and 4 cups of water. Cook for about 15-20 minutes until soft.
3. 3Step 3: In a pan, heat butter and oil, add cumin seeds, and let them splutter.
4. 4Step 4: Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until fragrant.
5. 5Step 5: Add the tomato puree, red chili powder, and salt. Cook until the oil separates from the mixture.
6. 6Step 6: Add the cooked lentils to the pan, mix well, and simmer for 10 minutes.
7. 7Step 7: Stir in cream and garam masala, and cook for another 5 minutes.
8. 8Step 8: Garnish with fresh coriander and serve hot.

💡 Chef's Tips

• Soak lentils overnight for best results.
• Use homemade tomato puree for a richer flavor.
• Add more cream for extra richness.

❓ Frequently Asked Questions

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