Dal makhani is a popular Punjabi dish made with black lentils, kidney beans, butter, cream, and spices. It is a rich and creamy lentil stew that is perfect for a cold winter day. Dal makhani is relatively easy to make at home, but it does require some time and patience. The key to making a good dal makhani is to use good quality ingredients and to cook the lentils and kidney beans until they are very soft.
- ¾ cup whole urad dal (black lentils)
- ¼ cup rajma (kidney beans)
- 3 cups water for pressure cooking
- ½ cup finely chopped onions
- 1 teaspoon chopped green chilies
- 2 tablespoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 2 tablespoons butter
- Salt to taste
- Rinse the urad dal and rajma in water until the water runs clear.
- Soak the urad dal and rajma in water for at least 8 hours, or overnight.
- Drain the urad dal and rajma and add them to a pressure cooker along with 3 cups of water.
- Close the pressure cooker and cook on high heat for 15-20 minutes, or until the lentils and kidney beans are very soft.
- While the lentils and kidney beans are cooking, heat 2 tablespoons of butter in a pan over medium heat.
- Add the onions and cook until softened, about 5 minutes.
- Add the green chilies and ginger-garlic paste and cook for another minute.
- Add the turmeric powder, coriander powder, and garam masala and cook for another minute, stirring constantly.
- Add the tomato paste and cook for 2-3 minutes, or until the tomato paste is fragrant.
- Add the cooked lentils and kidney beans to the pan along with the water they were cooked in.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes, or until the dal is thick and creamy.
- Stir in the heavy cream and butter and heat through.
- Season with salt to taste.
- Serve hot with rice or roti.
- For a richer flavour, you can smoke the tomatoes before adding them to the dal. To do this, preheat a grill or pan over medium heat. Rub the tomatoes with a little oil and grill or pan-roast for 2-3 minutes per side, or until they are charred.
- You can also add a dollop of ghee to the dal before serving.
- Dal makhani is traditionally served with rice or roti, but it can also be served with naan or paratha.