Dal makhni

Dal makhni is a popular Indian dish originated from the Punjab region. Dal makhni has a smooth, creamy and rich texture. It is universally recognized as a quintessential Indian dish and is served in a wide variety of eateries and restaurants. 

The main ingredients are whole black lentils (Sabut urad dal) , red kidney beans (Rajma), butter and full fat cream. Dal makhani usually tastes better the second day and that's why whenever I make it, I make it extra for the second day.

This delicious, creamy dish is usually made during marriages or special occasions as its very heavy.

Dal makhni goes well with rice, chapati or naan.

Preparation time - 45 min

Serves - Two

Ingredients - 

1. Whole black lentils (Sabut urad dal) - 2 cups
2. Red kidney beans (Rajma) - 1/2 cup
3. Red chilly powder - 1 Tb spoon
4. Chopped ginger - 1 Tb spoon
5. Chopped garlic - 3/4 Tb spoon
6. Finely chopped onion - 1
7. Finely chopped tomato - 1
8. Sliced green chilly - 2
9. Cumin seeds - 3/4 Tb spoon
10. Garam masala powder - 1 tea spoon
11. Butter - 4 Tb spoon
12. Oil - 3 Tb spoon
13. Cream - 1/2 cup
14. Cardamom - 2

Procedure - 

1. Wash and soak whole black lentils and red kidney beans overnight. After the soaking time, they will get double in size.

2. Pressure cook the lentils by adding half chopped ginger, salt and half red chilly powder in the same soaked water for 3 to 4 whistles. Add more water if required.

3. Once the steam from the pressure cooked is released, open the lid and mash the dal with hand churner. Keep aside.

4. In a deep pan or kadhai, heat oil and half a butter.

5. Once the butter melts completely add cumin seeds. Let it splutter nicely.

6. Add the remaining chopped ginger and garlic and stir on medium heat for 30 seconds. 

7. Now add sliced green chillies and whole cardamon. Stir on low flame for 30 seconds.

8. Add finely chopped onion and saute till the onion turns golden brown.

9. Add finely chopped tomatoes and stir till the tomatoes are mashed and cooked well.

10. Add remaining red chilly powder and stir.

11. Add boiled dal and stir well.

12. Add 1/2 cup water, stir and cook the mixture on medium to low heat for 15 to 20 minutes.

13. Add remaining butter, garam masala and salt (If required) and simmer for another 5 minutes.

14. Keep aside 2 Tb spoon fresh cream and add the rest in the dal, stir and cook for another minute.

15. Turn off the flame and garnish with remaining cream and coriander leaves. Serve hot.