Ingredients with Measurements:
- 1 cup whole black lentils (urad dal)
- 1/4 cup red kidney beans (rajma)
- 4 cups water
- 2 tablespoons ghee
- 1 tablespoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 large tomatoes, pureed
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Pressure cooker
- Hand blender or food processor
Step-by-step instructions:
1. Rinse the lentils and kidney beans in cold water and soak them in 4 cups of water for at least 6 hours or overnight.
2. Drain the water and transfer the lentils and kidney beans to a pressure cooker. Add 4 cups of fresh water and pressure cook for 15-20 minutes until they are soft and fully cooked.
3. In a separate pan, heat ghee over medium heat. Add cumin seeds and let them splutter.
4. Add finely chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and sauté for another minute.
6. Add pureed tomatoes, red chili powder, turmeric powder, and garam masala powder. Mix well and cook for 5-7 minutes until the tomato mixture thickens and the oil separates from the sides.
7. Add the cooked lentils and kidney beans to the tomato mixture and mix well. Add salt to taste.
8. Using a hand blender or food processor, blend the dal until it is creamy and smooth.
9. Add heavy cream and mix well. Cook for another 5 minutes until the dal is heated through.
10. Garnish with fresh cilantro leaves and serve hot with rice or naan.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
5. Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 300
Fat: 14g
Carbohydrates: 30g
Protein: 12g
Sodium: 500mg
Substitutions for ingredients:
- Ghee can be substituted with vegetable oil or butter.
- Heavy cream can be substituted with coconut cream or cashew cream for a vegan version.
Variations:
- Add diced bell peppers or carrots for extra flavor and nutrition.
- Use different lentils such as split black lentils or red lentils for a different texture.
- Add a dollop of yogurt or sour cream on top for extra creaminess.
Tips and tricks:
- Soak the lentils and kidney beans overnight for best results.
- Use a hand blender or food processor to blend the dal for a creamy texture.
- Adjust the amount of spices according to your taste preferences.
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 microwave or on the stovetop until heated through.
Presentation ideas:
Serve the dal in a bowl with a side of rice or naan bread.
Garnishes:
Garnish with fresh cilantro leaves or a dollop of yogurt or sour cream.
Pairings:
Serve with rice, naan bread, or roti.
Suggested side dishes:
Serve with a side of cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the dal is too thick, add more water or cream to thin it out.
- If the dal is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to soak the lentils and kidney beans properly to avoid any digestive issues.
Food history:
Dal Makhani is a popular North Indian dish that originated in the Punjab region.
Flavor profiles:
The dal has a creamy and rich flavor with a hint of spice from the garam masala and chili powder.
Serving suggestions:
Serve the dal hot with a side of rice or naan bread.
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Region: Indian