Daal Makhani
Dal Makhani is a rich and creamy lentil dish made with black lentils, kidney beans, and a blend of aromatic spices.
Ingredients - Serves 6
- Fresh coriander leaves, chopped - 2 tablespoons
- Fresh cream - 1/4 cup
- Salt - To taste
- Garam masala - 1/2 teaspoon
- Coriander powder - 1 teaspoon
- Red chili powder - 1/2 teaspoon
- Turmeric powder - 1/2 teaspoon
- Tomatoes, pureed - 2 medium
- Ginger, grated - 1 tablespoon
- Garlic, minced - 4 cloves
- Onion, finely chopped - 1 medium
- Ghee - 2 tablespoons
- Kidney beans (rajma) - 1/4 cup
- Black lentils (whole urad dal) - 1 cup
Let's Get Started
- Wash the black lentils and kidney beans thoroughly. Soak them in water overnight.
- In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of water. Cook for 6-7 whistles or until they are soft and well-cooked.
- Heat ghee in a pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add minced garlic and grated ginger. Sauté for another minute.
- Add the pureed tomatoes and cook until the oil separates from the masala.
- Add turmeric powder, red chili powder, coriander powder, garam masala, and salt. Mix well.
- Add the cooked lentils and kidney beans to the masala. Mix well and simmer for 20-30 minutes, stirring occasionally.
- Add fresh cream and mix well. Cook for another 5 minutes.
- Garnish with chopped fresh coriander leaves.
- Serve hot with naan or rice.
Dietary Info
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Calories: 350
- Fat: 15g
- Carbs: 40g
- Protein: 15g
- Sodium: 800mg
- Sugar: 5g
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