Dal makhani is one of the most popular lentil recipes from the North Indian Punjabi cuisine. It is made with whole black lentils and Kidney beans.
Ingredients:
- 1 cup black lentils (whole urad dal)
- ¼ cup kidney beans (Rajma beans)
- 1 cup finely chopped onions
- 2 tomatoes
- ¼ cup milk cream
- 2-3 bay leaves
- 2-inch cinnamon stick
- 1 tbsp butter
- 1 tbsp oil
- 2 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp cumin powder
- Salt
- 2 tbsp red chili powder
- 1-inch ginger or 1 tsp ginger paste
- 1 tbsp dried Fenugreek (Kasoori methi)
- 1 tsp cumin seeds
Method:
- Wash, drain and soak black beans + kidney beans overnight
- Cook soaked beans by adding water, turmeric powder, salt, red chili powder, ghee/butter, and bay leaf
- It should cook well and mash it with a masher and keep aside
- In a blender, make tomato puree and keep it aside
- Take a pan, add butter and oil and heat it
- Add bay leaves, cinnamon and cumin seeds
- Fry till the spices become aromatic and sputter
- Then add chopped onion
- Saute the onions till they become light golden
- Then add ginger paste, salt, red chili powder, cumin and coriander powder
- Cook it until raw taste of ginger goes away
- Add tomato puree, mix well and cook the mixture until oil starts separating
- Crush dried methi and add to it
- Once the mixture gets thick, add cooked beans
- Add water to get desired consistency
- Cook it for 4-5 minutes on medium flame
- Once it begins to thicken, add milk cream for rich taste
- Mix well, cook for another 1-2 minutes and turn off the stove
- Serve hot with garlic naan or basmati rice.
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