Ingredients with Measurements:
- 1 cup whole black lentils (urad dal)
- 1/4 cup red kidney beans (rajma)
- 2 tablespoons ghee or oil
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit
- 2 large tomatoes, pureed
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 1/2 cup cream
- 2 tablespoons butter
- Fresh coriander leaves for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the black lentils and kidney beans in water and soak them overnight.
2. Drain the water and add the lentils and beans to a pressure cooker with 4 cups of water and some salt. Cook on high heat for 5-6 whistles or until the lentils and beans are soft and cooked through.
3. In a separate pan, heat ghee or oil and add cumin seeds. Once they start to splutter, add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and slit green chilies and sauté for a minute.
5. Add tomato puree and all the spices - coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook until the oil starts to separate from the mixture.
6. Add the cooked lentils and beans to the tomato mixture and mix well. Add cream and butter and cook on low heat for 10-15 minutes until the dal thickens and the flavors are well combined.
7. Garnish with fresh coriander leaves and serve hot with rice or naan.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
5. Temperature:
- Cook the lentils and beans in a pressure cooker on high heat until they are soft and cooked through. Cook the tomato mixture on medium heat until the oil separates from the mixture. Cook the dal on low heat for 10-15 minutes until it thickens.
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 350 per serving
- Fat: 20g
- Carbohydrates: 30g
- Protein: 15g
Substitutions for ingredients:
- You can use canned kidney beans instead of soaking and cooking them.
- You can use canned tomato puree instead of fresh tomatoes.
Variations:
- You can add some kasuri methi (dried fenugreek leaves) for a slightly bitter flavor.
- You can add some chopped spinach or fenugreek leaves for a healthier version.
- You can add some paneer (Indian cottage cheese) for a richer version.
Tips and tricks:
- Soak the lentils and beans overnight for best results.
- Use a pressure cooker to cook the lentils and beans faster.
- Use fresh cream for a richer taste.
- Adjust the spice level according to your preference.
Storage instructions:
- Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the dal in a pan on low heat until heated through.
Presentation ideas:
- Serve the dal in a bowl with some rice or naan on the side.
- Garnish with fresh coriander leaves and a dollop of cream.
Garnishes:
- Fresh coriander leaves
- Cream
Pairings:
- Rice
- Naan
- Roti
- Paratha
Suggested side dishes:
- Raita (yogurt dip)
- Salad
- Papad (Indian crispy flatbread)
Troubleshooting advice:
- If the dal is too thick, add some water or milk to thin it out.
- If the dal is too thin, cook it on low heat for a few more minutes until it thickens.
Food safety advice:
- Make sure to soak the lentils and beans overnight to ensure they are fully cooked and safe to eat.
Food history:
- Dal Makhani is a popular Punjabi dish that originated in the Indian subcontinent.
Flavor profiles:
- Spicy, creamy, and rich.
Serving suggestions:
- Serve the dal hot with some rice or naan on the side.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian