Indian Daal Makhani
Dal Makhani is a rich and creamy lentil dish from India, made with black lentils, kidney beans, and a blend of aromatic spices.
Ingredients - Serves 6
- Cilantro leaves, chopped - 2 tablespoons
- Fresh cream - 1/4 cup
- Salt - To taste
- Garam masala - 1 teaspoon
- Turmeric powder - 1/2 teaspoon
- Red chili powder - 1 teaspoon
- Tomatoes, pureed - 2 cups
- Ginger, grated - 1 tablespoon
- Garlic cloves, minced - 4
- Onion, finely chopped - 1 medium
- Ghee (clarified butter) - 2 tablespoons
- Kidney beans (rajma) - 1/2 cup
- Black lentils (whole urad dal) - 1 cup
Let's Get Started
- Rinse the black lentils and kidney beans under running water. Soak them in water overnight or for at least 6 hours.
- In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of water. Cook for 15-20 minutes until they are soft and tender.
- Heat ghee in a large pan over medium heat. Add the chopped onions and sauté until golden brown.
- Add minced garlic and grated ginger to the pan. Cook for another 2 minutes.
- Add the pureed tomatoes, red chili powder, turmeric powder, garam masala, and salt. Cook for 10 minutes until the tomatoes are cooked and the spices are well blended.
- Add the cooked lentils and kidney beans to the pan. Mix well and simmer for 20-30 minutes, allowing the flavors to meld together.
- Stir in fresh cream and cook for an additional 5 minutes.
- Garnish with chopped cilantro leaves before serving.
- Serve hot with steamed rice or naan bread.
Dietary Info
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Calories: 350
- Fat: 12g
- Carbs: 45g
- Protein: 15g
- Sodium: 800mg
- Sugar: 5g
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