Easy Dal Makhani Recipe: Creamy and Delicious

Ingredients for Dal Makhani

To make a delicious batch of Dal Makhani, you will need the following ingredients: black lentils, red kidney beans, butter, onions, garlic, ginger, tomatoes, green chilies, and a blend of spices including cumin, coriander, turmeric, and garam masala. These ingredients come together to create a rich and flavorful dish that is sure to please your taste buds.

The combination of creamy lentils, aromatic spices, and tangy tomatoes makes Dal Makhani a popular and beloved dish in Indian cuisine. The slow cooking process allows the flavors to meld together, creating a hearty and satisfying meal that is perfect for any occasion. Gather your ingredients and get ready to enjoy this classic dish that is sure to become a favorite in your recipe repertoire.

Preparation of Dal Makhani

First, soak the whole black lentils and kidney beans in water for at least 8 hours or overnight. Rinse them thoroughly before cooking. In a pressure cooker, add the soaked lentils and beans along with water, salt, and turmeric powder. Cook until they are soft and well-cooked.

Next, in a separate pan, heat ghee and add cumin seeds, chopped onions, ginger-garlic paste, and green chilies. Sauté them until the onions turn golden brown. Then, add tomato puree, red chili powder, coriander powder, and garam masala. Cook the masala until the ghee separates from it. Lastly, add the cooked lentils and beans to the masala mixture and simmer on low heat for about 20-30 minutes, stirring occasionally.
• Soak whole black lentils and kidney beans in water for at least 8 hours
• Rinse thoroughly before cooking
• Cook soaked lentils and beans in a pressure cooker with water, salt, and turmeric powder until soft
• Heat ghee in a separate pan and add cumin seeds, chopped onions, ginger-garlic paste, and green chilies
• Sauté until onions turn golden brown
• Add tomato puree, red chili powder, coriander powder, and garam masala to the pan
• Cook the masala until ghee separates from it
• Add cooked lentils and beans to the masala mixture
• Simmer on low heat for 20-30 minutes stirring occasionally

Cooking Dal Makhani

To finish cooking the Dal Makhani, allow it to simmer on low heat for at least 1-2 hours. This slow cooking process is essential to allow the flavors of the spices to fully develop and mingle with the creamy texture of the lentils and kidney beans. Be sure to stir the Dal Makhani occasionally to prevent it from sticking to the bottom of the pot and to ensure that it cooks evenly.

Once the Dal Makhani has reached the desired consistency and the flavors have fully melded together, it is ready to be served. Garnish the dish with a dollop of fresh cream, a sprinkle of chopped coriander leaves, and a drizzle of melted butter for an extra touch of richness and flavor. Serve the piping hot Dal Makhani with some fragrant basmati rice or naan bread for a delicious and satisfying meal.

What is Dal Makhani?

Dal Makhani is a popular Indian dish made with black lentils, red kidney beans, butter, and cream.

What are the main ingredients required to make Dal Makhani?

The main ingredients for Dal Makhani include black lentils, red kidney beans, butter, cream, onions, tomatoes, ginger, garlic, and a blend of Indian spices.

How long does it take to cook Dal Makhani?

Cooking Dal Makhani typically takes about 1-2 hours, including soaking and boiling the lentils and beans.

Can I make Dal Makhani without cream?

Yes, you can make a lighter version of Dal Makhani by skipping the cream or using a dairy-free alternative.

Is Dal Makhani spicy?

The level of spiciness in Dal Makhani can be adjusted according to your preference by adding more or less red chili powder or green chilies.

Can I make Dal Makhani in advance?

Yes, Dal Makhani tastes even better the next day, so you can make it in advance and reheat it before serving.

What are some common side dishes to serve with Dal Makhani?

Dal Makhani is typically served with rice, naan bread, roti, or paratha. A side of raita or salad can also complement the dish well.