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Extra Creamy Dal Makhani
Created by: Howcan Team
Ingredients
- 1 cup whole black lentils
- 1/4 cup red kidney beans
- 4 cups water
- 1/2 cup butter
- 1 cup chopped onions
- 2 tablespoons ginger-garlic paste
- 2 cups tomato puree
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 cup heavy cream
- Salt to taste
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 fresh water and cook for 20-25 minutes until soft and mushy.
- In a separate pan, heat the butter and sauté the chopped onions until golden brown.
- Add the ginger-garlic paste and cook for 2-3 minutes until the raw smell disappears.
- Stir in the tomato puree and cook for 5-7 minutes until the oil separates from the mixture.
- Add the cooked lentils and kidney beans to the tomato mixture, along with cumin seeds, garam masala, red chili powder, and salt to taste. Simmer for 10-15 minutes, stirring occasionally.
- Pour in the heavy cream and mix well. Let it simmer for an additional 5-7 minutes to allow the flavors to meld together.
- Serve hot with naan or rice. Enjoy the extra creamy Dal Makhani!
Dal Makhani, a rich and creamy Punjabi dish, has a history as flavorful as its taste. Originating in the Punjab region of India, this dish has been a staple in North Indian cuisine for centuries. The traditional recipe includes black lentils, red kidney beans, butter, and cream, slow-cooked to perfection. Renowned chefs like Jiggs Kalra and Manjit Gill have popularized this dish in their restaurants, adding their own unique twists. Today, the best version of this dish can be found in authentic Punjabi restaurants, where chefs meticulously simmer the lentils and beans with extra cream to achieve the perfect velvety texture. The key to getting this dish right lies in the slow cooking process and the addition of extra cream, which enhances its richness and flavor. For a famous alternative method, some chefs also use a tandoor (clay oven) to infuse a smoky flavor into the dish, elevating its taste to new heights. Whether enjoyed with naan or rice, Dal Makhani with extra cream is a true indulgence for the senses.
80 min
4
380 calories
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