Dal Makhani
Experience the rich, creamy decadence of Dal Makhani, a traditional Indian dish that combines the wholesome goodness of black lentils and kidney beans. A delight for vegetarians and spice lovers alike, this recipe is a culinary journey worth embarking on.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 200 g Lentils (Whole Black)
- 50 g Kidney Beans (Rajma)
- 1 litre Water
- 2 tbsp Ghee (Butter)
- 2 Onions (Finely chopped)
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 2 Tomatoes (Finely chopped)
- 2 Green Chillies (Finely chopped)
- 1 tsp Salt
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Garam Masala
- 2 tbsp Double Cream
- Coriander
Instructions
- 1
Allow the black lentils and kidney beans to soak in water overnight.
- 2
Once soaked, add them along with water to a pressure cooker and cook on high heat for 15 minutes or until fully cooked.
- 3
In a separate pan, heat ghee and sauté finely chopped onions until golden brown.
- 4
Add ginger paste and garlic paste to the pan and cook on medium heat for 2 minutes.
- 5
Mix in finely chopped tomatoes and green chilies, and cook for 5 minutes or until the tomatoes are soft.
- 6
To the same pan, add salt, cumin powder, coriander powder, turmeric powder, red chili powder, and garam masala, and cook for 2 minutes.
- 7
Add the cooked lentils and kidney beans to the mixture.
- 8
Simmer the mixture on low heat for 20 minutes while stirring occasionally.
- 9
Stir in fresh cream and cook for an additional 2 minutes.
- 10
Finally, garnish with coriander leaves and serve hot with rice or naan bread.