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Introduction
Dal Makhani is a rich and creamy lentil dish that originates from the Punjab region of India. Traditionally made with whole black lentils (urad dal) and kidney beans (rajma), it is simmered for hours to achieve its unique depth of flavor. This dish is often reserved for special occasions and festivals, considered auspicious to prepare. In this article, we will explore a delicious recipe for Dal Makhani, perfect for family gatherings and celebrations.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Black Lentils (Urad Dal) | 1 cup |
| Kidney Beans (Rajma) | 1/4 cup |
| Onions (finely chopped) | 1 large |
| Tomatoes (pureed) | 2 medium |
| Ginger-Garlic Paste | 1 tablespoon |
| Green Chilies (slit) | 2 |
| Butter | 2 tablespoons |
| Fresh Cream | 1/2 cup |
| Garam Masala | 1 teaspoon |
| Salt | to taste |
| Water | as needed |
| Fresh Coriander (for garnish) | 1 tablespoon |
Preparation Steps
Step 1: Soaking the Lentils
Start by soaking the whole black lentils and kidney beans in water for at least 6-8 hours or overnight. This will help them cook evenly and reduce the cooking time.
Step 2: Cooking the Lentils
Drain the soaked lentils and kidney beans and transfer them to a pressure cooker. Add enough water to cover them, and pressure cook for about 8-10 whistles or until they are soft. Once cooked, mash a little to create a creamy texture.
Step 3: Preparing the Masala
In a heavy-bottomed pan, heat the butter over medium heat. Add finely chopped onions and sauté until they turn golden brown. Next, add the ginger-garlic paste and green chilies, cooking for an additional minute.
Stir in the pureed tomatoes and cook until the oil separates from the mixture. Add the cooked lentils and kidney beans to the masala mix. Stir well to combine.
Step 4: Simmering
Add enough water to reach your desired consistency and let the mixture simmer on low heat for at least 30 minutes. This slow cooking allows the flavors to meld beautifully. Stir occasionally to prevent sticking.
Step 5: Final Touches
As the Dal Makhani simmers, add garam masala, salt, and fresh cream. Mix well, and let it simmer for another 10-15 minutes. Adjust seasoning as needed. Garnish with fresh coriander just before serving.
Serving Suggestions
Dal Makhani is best served hot with steamed basmati rice, naan, or roti. Add a side of salad and pickles for
