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Dal Makhani
Created by: Howcan Team
Ingredients
- 1 cup whole black lentils
- 1/4 cup red kidney beans
- 4 cups water
- 1 tablespoon ghee
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 green chilies, slit
- 2 large tomatoes, pureed
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 cup heavy cream
- Salt to taste
- 2 tablespoons chopped cilantro for garnish
Instructions
- Rinse the black lentils and red kidney beans under running water. Soak them in 4 cups of water for 8 hours or overnight.
- In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of water. Pressure cook for 5 whistles or until the lentils are soft and mushy.
- Heat ghee in a pan over medium heat. Add cumin seeds and let them splutter.
- Add the finely chopped onions and sauté until they turn golden brown.
- Stir in the ginger-garlic paste and green chilies. Cook for 2 minutes.
- Add the pureed tomatoes, red chili powder, and garam masala. Cook until the ghee separates from the masala.
- Pour the cooked lentils and kidney beans into the masala. Mix well and let it simmer for 10 minutes.
- Stir in the heavy cream and salt. Simmer for another 10 minutes, stirring occasionally.
- Garnish with chopped cilantro and serve hot with naan or rice.
Dal Makhani, a rich and creamy Punjabi dish, has a history dating back to the Mughal era in India. Originating in the Punjab region, it was traditionally prepared by slow-cooking black lentils, red kidney beans, and aromatic spices in a creamy tomato-based sauce. The dish gained popularity in the 1940s when it was served at the famous Moti Mahal restaurant in Delhi. Renowned chefs like Kundan Lal Gujral further popularized it, leading to its widespread presence in Indian cuisine. Today, the best versions of Dal Makhani can be savored in authentic Punjabi restaurants, where the slow cooking process and the use of butter and cream are crucial for its rich flavor. For a unique twist, some chefs also add a smoky flavor by slow-cooking the dal over charcoal. Whether enjoyed in a traditional setting or with a modern twist, Dal Makhani continues to be a beloved dish, celebrated for its indulgent flavors and cultural significance.
540 min
6
350 calories
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