HOW TO MAKE INDIAN Dal Makhani:

Dal Makhani is a delicious and popular Indian dish known for its creamy texture and rich flavors. Here’s a recipe to guide you through the process of making Dal Makhani:

Ingredients:

• 1 cup whole black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 4 cups water (for pressure cooking lentils and beans)
• 2 tablespoons ghee (clarified butter) or oil
• 1 medium-sized onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 green chilies, slit lengthwise (adjust to your spice preference)
• 2 medium-sized tomatoes, pureed
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to your spice preference)
• 1 teaspoon garam masala powder
• 1/4 cup fresh cream
• Salt to taste
• 2 tablespoons butter
• Fresh cilantro leaves for garnish

Instructions:

1. Rinse the black lentils (urad dal) and kidney beans (rajma) in water. Soak them together in 4 cups of water overnight or for at least 8 hours.
2. Drain the soaked lentils and beans and transfer them to a pressure cooker. Add 4 cups of fresh water and a pinch of salt. Pressure cook for about 15-20 minutes until the lentils and beans are soft and cooked through.
3. Heat ghee or oil in a large pan or kadai over medium heat. Add cumin seeds and let them splutter.
4. Add the finely chopped onion to the pan and sauté until golden brown.
5. Add ginger-garlic paste and slit green chilies. Sauté for a minute until the raw smell disappears.
6. Pour in the tomato puree and cook until the oil starts to separate from the mixture. This will take about 5-6 minutes.
7. Reduce the heat to low and add turmeric powder, red chili powder, and garam masala powder. Stir well to combine the spices with the tomato mixture. Cook for another 2-3 minutes.
8. Mash the cooked lentils and beans slightly with the back of a spoon or a potato masher. This will help thicken the gravy.
9. Transfer the mashed lentils and beans to the pan with the tomato mixture. Mix well to combine.
10. Add salt to taste and simmer the dal makhani for about 15-20 minutes on low heat. This will allow the flavors to meld together.
11. Stir in fresh cream and butter, and cook for an additional 2-3 minutes.
12. Turn off the heat and garnish with freshly chopped cilantro leaves.

Your creamy and flavorful Dal Makhani is ready to be served! It pairs well with naan bread, rice, or roti. Enjoy your meal!