recipe for dal makhni-How did you make this

 Dal makhni is a popular North Indian dish that is made using black lentils, kidney beans, and a variety of spices. This dish is usually served with rice or naan bread and can be enjoyed by vegetarians and non-vegetarians alike. Here's a recipe for making dal makhni that serves 4-6 people.

Ingredients:

  • 1 cup whole black lentils (urad dal)
  • 1/4 cup kidney beans (rajma)
  • 3 cups water
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tbsp ghee or butter
  • 2 onions, finely chopped
  • 2 tomatoes, finely chopped
  • 1 tsp cumin seeds
  • 1 tsp coriander powder
  • 1 tsp red chili powder
  • 1 tsp garam masala powder
  • 1 tsp kasuri methi (dried fenugreek leaves)
  • 1 cup cream
  • Salt to taste
  • Coriander leaves for garnishing

Instructions:

Rinse the black lentils and kidney beans together in a strainer under running water until the water runs clear. Soak them in enough water overnight or for at least 8 hours.


Drain the water from the lentils and kidney beans and transfer them to a pressure cooker. Add 3 cups of water, ginger paste, garlic paste, and salt to taste. Pressure cook on high flame for 8-10 whistles or until the lentils and kidney beans are fully cooked and soft.


Let the pressure release naturally from the cooker. Once the pressure is released, open the lid and stir the lentils and kidney beans to mash them slightly.


Heat ghee or butter in a heavy bottomed pan or kadhai. Put cumin and let it splutter.


Add the finely chopped onions and sauté until they turn golden brown.


Add the finely chopped tomatoes and cook until they turn soft and mushy.


Add coriander powder, red chili powder, garam masala powder, and kasuri methi. Mix well and cook for a minute or until the spices are well combined.


Add the cooked lentils and kidney beans along with their water to the pan. Mix well and let it simmer for 10-15 minutes until the dal thickens.


Add the cream and mix well. Adjust salt to taste.


Let it simmer for another 5-10 minutes on low flame until the dal thickens and the flavors are well combined.


Garnish with coriander leaves and serve hot with rice or naan bread.

Note:

You can also cook the lentils and kidney beans in a pot on the stove if you don't have a pressure cooker. In that case, it may take around 45-50 minutes for them to fully cook.


You can adjust the amount of spices and cream according to your taste preference.

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