Dal Makhani - The Creamy Delight of North India

Dal Makhani is a rich, creamy, and flavorful lentil dish that holds a special place in North Indian cuisine. Made with black lentils (urad dal) and kidney beans (rajma), slow-cooked to perfection with butter, cream, and aromatic spices, this dish is a true indulgence. Originally from Punjab, Dal Makhani has become a favorite across India and beyond, often enjoyed with naan or jeera rice. Its velvety texture and deep, smoky flavors make it a must-try for anyone who loves hearty, comforting meals.

Material:

• 1 cup whole urad dal

• 1/4 cup kidney beans (Rajma)

• 4 cups water (for cooking dal)

• 2 tbsp butter

• 1 tbsp oil

• 1 bay leaf

• 1 tsp cumin

• 1 onion (finely chopped)

• 1 tbsp ginger-garlic paste

• 2 tomatoes (make puree)

• 1 tsp turmeric

• 1 tsp red chilli powder

• 1 tsp coriander powder

• 1/2 tsp garam masala

• ½ cup fresh cream

• salt as per taste

• 2 tbsp kasuri methi

• 1 tbsp green coriander (for decoration)

Method of preparation:

- Soaking the urad dal and rajma: Soak the urad dal and rajma in water overnight or for at least 8 hours.

- To begin with the boiling process, place the soaked dal and rajma into a pressure cooker along with 4 cups of water and a pinch of salt. Cook for approximately 6 to 7 whistles.

- Next, for the tadka preparation, heat a combination of butter and oil in a pan. Introduce bay leaves and cumin seeds into the mixture. Subsequently, add finely chopped onions and sauté until they achieve a golden brown color. Incorporate ginger-garlic paste and sauté for an additional minute. Then, add tomato puree and allow it to cook until the oil begins to separate from the sides.

Following this, introduce the spices: turmeric, red chili powder, coriander powder, and garam masala, ensuring they are well combined. Add the previously boiled lentils and kidney beans to the masala, allowing them to simmer on low heat for 20 to 25 minutes.

Before concluding the cooking process, incorporate kasoori methi and cream, mixing thoroughly. For serving, transfer the Dal Makhani to a bowl, topping it with butter and freshly chopped green coriander. Serve the hot Dal Makhani alongside naan, roti, or rice for a delightful meal.