Dal Makhani

Name: Dal Makhani
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 2-3 servings
Ingredients: 1/2 cup Black Gram, whole; 2 tablespoons Kidney Bean; 3 cups water; 2 tablespoons butter; 1 tablespoon oil; 1 teaspoon Cumin, seeds; 1 medium Onion, finely chopped; 2 teaspoons ginger-garlic paste; 2 medium Tomato, pureed; 1 teaspoon red chili powder; 1/2 teaspoon turmeric powder; 1 teaspoon garam masala; 1/2 cup Cream, fresh; salt, to taste; 2 tablespoons Cilantro, chopped

Veg

Black lentil and kidney bean dal slow-cooked in butter and cream — whole urad dal and a handful of rajma soaked overnight and slow-cooked for hours in a tomato base with ginger, garlic, and whole spices, finished generously with white butter and cream. The long cooking breaks down the lentil skins and produces a thick, unctuous, almost silky dal. Moti Mahal in Delhi is credited with its creation. The rich, smoky tang from the tandoor's slow heat distinguishes the restaurant version from home-made. Eaten with naan.

Cuisines

Mughlai Punjabi Delhi

Best for

Lunch Dinner

Recipe

Prep: 15 min Cook: 45 min Total: 60 min 2-3 servings

Ingredients

	1/2 cup	Black Gram , whole
	2 tablespoons	Kidney Bean
	3 cups	Water
	2 tablespoons	Butter
	1 tablespoon	Oil
	1 teaspoon	Cumin , seeds
	1 medium	Onion , finely chopped
	2 teaspoons	Ginger-garlic paste
	2 medium	Tomato , pureed
	1 teaspoon	Red chili powder
	1/2 teaspoon	Turmeric powder
	1 teaspoon	Garam masala
	1/2 cup	Cream , fresh
	—	Salt , to taste
	2 tablespoons	Cilantro , chopped

Instructions

1 Wash the black gram and kidney beans thoroughly and soak them in water overnight.
2 Drain the soaked legumes and add them to a pressure cooker with 3 cups of water and a pinch of salt.
3 Pressure cook for about 15-20 minutes or until the legumes are soft and cooked through.
4 In a pan, heat the butter and oil together over medium heat.
5 Add cumin seeds and let them splutter.
6 Add the chopped onions and sauté until golden brown.
7 Stir in the ginger-garlic paste and cook for another minute.
8 Add the tomato puree, red chili powder, turmeric powder, and salt. Cook until the oil separates from the masala.
9 Add the cooked dal and beans to the masala and mix well.
10 Let it simmer on low heat for 15-20 minutes, stirring occasionally.
11 Stir in the garam masala and fresh cream. Cook for another 5 minutes.
12 Garnish with fresh coriander leaves before serving.

Tips

For a richer taste, simmer the dal on low heat for a longer time, stirring occasionally to prevent sticking.