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Spicy Dal Makhani
Created by: Howcan Team
Ingredients
- 1 cup whole black lentils
- 1/4 cup red kidney beans
- 4 cups water
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1/4 cup ghee
- 1 teaspoon cumin seeds
- 1 inch ginger, grated
- 4 cloves garlic, minced
- 2 green chilies, finely chopped
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric powder
- 1/2 cup heavy cream
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the black lentils and kidney beans, then soak them in 4 cups of water for at least 4 hours or overnight.
- In a pressure cooker, add the soaked lentils and kidney beans with 4 cups of water. Cook for 15-20 minutes or until soft and mushy. Set aside.
- In a large pot, heat the ghee over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions and sauté until golden brown.
- Stir in the grated ginger, minced garlic, and chopped green chilies. Cook for 2-3 minutes until fragrant.
- Add the pureed tomatoes and cook until the ghee separates from the masala.
- Mix in the red chili powder, garam masala, and turmeric powder. Cook for 2-3 minutes.
- Add the cooked lentils and kidney beans to the pot. Stir well and let it simmer for 30-40 minutes, stirring occasionally.
- Pour in the heavy cream and season with salt. Simmer for an additional 10 minutes.
- Garnish with fresh cilantro and serve hot with naan or rice.
Dal Makhani, a creamy and aromatic Indian dish, has a fiery history that dates back to the Mughal era. Legend has it that the dish was created by a chef in the kitchen of the Mughal emperor, who added a secret blend of spices to the traditional dal recipe, giving it a spicy kick. Over the years, the dish has evolved, with different regions in India adding their own unique twist to the recipe. Today, the best version of this dish can be found in the bustling streets of Delhi, where renowned chefs skillfully prepare it with a perfect balance of spices, lentils, and cream. To achieve the authentic spicy flavor, it's crucial to use a blend of garam masala, red chili powder, and fresh ginger and garlic. For a fiery alternative, some chefs also add a dash of hot sauce or extra green chilies to turn up the heat.
150 min
6
350 calories
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