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This week, we are sharing the recipe for Dal Makhani, a household favourite. The gospel truth about the perfect Dal Makhani is that the more you slow cook it, the better it tastes.
It is best paired with naan or rice. No matter how many times you have it, Dal Makhani always feels like home.
Ingredients for Dal Makhani
P Mark Mustard Oil – 2 tbsp
Whole black lentils (urad dal) – 1 cup (soaked overnight)
Kidney beans (rajma) – ¼ cup (soaked overnight)
Onion – 1 medium (finely chopped)
Tomato puree – 1½ cups
Garlic – 5-6 cloves (finely chopped)
Ginger – 1-inch piece (grated)
Green chilies – 2 (slit)
Butter – 2 tbsp (optional, for garnish)
Fresh cream – ¼ cup (for garnish)
Coriander leaves – 2 tbsp (finely chopped, for garnish)
Cumin seeds – 1 tsp
Turmeric powder – ½ tsp
Red chili powder – 1 tsp
Garam masala – 1 tsp
Kasuri methi (dried fenugreek leaves) – 1 tsp (crushed)
Salt – According to taste
Method for Dal Makhani
Pressure cook the soaked urad dal and rajma with 4 cups of water, salt, and turmeric powder for 20-25 minutes or until they are soft and creamy. Mash slightly with the back of a spoon to enhance the texture.
Heat P Mark Mustard Oil in a large pan. Add cumin seeds and let them splutter. Add garlic, ginger, and green chillies, sautéing until aromatic.
Add the chopped onions and cook until golden brown. Stir in the tomato puree, red chilli powder, and garam masala. Cook on medium heat until the oil separates from the masala.
Add the cooked lentils and beans to the pan. Mix well and simmer on low heat for 30-40 minutes, stirring occasionally. Add water as needed to achieve the desired consistency.
Stir in the crushed kasuri methi and a dollop of butter. Simmer for another 5 minutes. Turn off the heat and garnish with fresh cream and coriander leaves.
Your Dal Makhani is ready! Serve this creamy Dal Makhani with naan, paratha, or steamed rice.
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