Ingredients with Measurements:
- 1 cup whole black lentils (urad dal)
- 1/4 cup red kidney beans (rajma)
- 4 cups water
- 1 tablespoon ghee or oil
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 tomatoes, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1/4 cup cream
- 2 tablespoons chopped fresh coriander leaves
Special Equipment Needed:
- Pressure cooker
- Large pot or Dutch oven
Step-by-Step Instructions:
1. Rinse the black lentils and kidney beans in cold water and soak them in 4 cups of water for at least 4 hours or overnight.
2. Drain the water and add the lentils and beans to a pressure cooker. Add 4 cups of fresh water and pressure cook for 10-12 whistles or until the lentils and beans are soft and fully cooked.
3. Heat ghee or oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste and sauté for a minute. Add chopped tomatoes and cook until they turn soft and mushy.
5. Add cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
6. Add the cooked lentils and beans along with any remaining water to the pot. Mix well and let it simmer for 15-20 minutes until the flavors are well combined.
7. Add cream and mix well. Cook for another 5-7 minutes until the dal thickens and the cream is well incorporated.
8. Garnish with chopped fresh coriander leaves and serve hot with rice or naan.
- Time:
Preparation time: 10 minutes
- Cooking time: 45 minutes
Temperature:
- Medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 320
- Fat: 11g
- Carbohydrates: 42g
- Protein: 15g
- Fiber: 15g
Substitutions for ingredients:
- You can use canned black lentils and kidney beans instead of soaking and pressure cooking them.
- You can use coconut cream instead of regular cream for a vegan version.
Variations:
- You can add diced potatoes or carrots for added texture and flavor.
- You can add paneer or tofu for added protein.
Tips and Tricks:
- Soak the lentils and beans overnight for best results.
- Use a heavy-bottomed pot or Dutch oven to prevent burning.
- Add a dollop of butter or ghee on top before serving for added richness.
Storage Instructions:
- Store the leftover dal makhani in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the dal makhani in a pot over medium heat until heated through.
Presentation Ideas:
- Serve the dal makhani in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
- Chopped fresh coriander leaves
Pairings:
- Rice or naan
Suggested Side Dishes:
- Cucumber raita or mixed vegetable salad
Troubleshooting Advice:
- If the dal makhani is too thick, add some water or vegetable broth to thin it out.
- If the dal makhani is too thin, let it simmer for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to cook the lentils and beans thoroughly to prevent any foodborne illnesses.
Food History:
- Dal makhani is a popular North Indian dish that originated in the Punjab region.
Flavor Profiles:
- Creamy, spicy, and aromatic
Serving Suggestions:
- Serve the dal makhani as a main dish with rice or naan.
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Region: Indian