Creamy Comfort in a Bowl: Classic Dal Makhani Recipe!

Dal Makhani is a rich and creamy North Indian dish made from black lentils (urad dal) and kidney beans (rajma). It’s a favorite in many Indian restaurants and makes a hearty, comforting meal. Here’s a classic recipe for you:

Ingredients:

For the Dal:

• 1 cup black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 4 cups water (for cooking)
• 1 teaspoon turmeric powder
• Salt to taste

For the Tempering:

• 2 tablespoons ghee or oil
• 1 teaspoon cumin seeds
• 1-2 green chilies, finely chopped (adjust to taste)
• 1 tablespoon ginger-garlic paste
• 1 large onion, finely chopped
• 2 large tomatoes, finely chopped or 1 cup tomato puree
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• 1/2 cup heavy cream or full-fat milk
• 2 tablespoons butter (optional, for added richness)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Dal:
   1. Wash the black lentils and kidney beans thoroughly. Soak them in water for at least 6-8 hours or overnight.
   2. Drain and rinse the soaked lentils and beans. Place them in a pressure cooker with 4 cups of water, turmeric powder, and salt.
   3. Cook on high heat for 1-2 whistles, then lower the heat and cook for an additional 20-25 minutes, or until the lentils and beans are tender. If you don’t have a pressure cooker, you can cook them in a large pot, but it will take longer (about 1-1.5 hours).
2. Prepare the Tempering:
   1. Heat ghee or oil in a large pan over medium heat.
   2. Add cumin seeds and let them splutter.
   3. Add chopped green chilies and ginger-garlic paste. Sauté for a minute until the raw smell disappears.
   4. Add the finely chopped onions and cook until they turn golden brown.
   5. Add the chopped tomatoes or tomato puree. Cook until the tomatoes are soft and the oil starts to separate from the mixture.
   6. Stir in the red chili powder, cumin powder, coriander powder, and salt. Cook for a couple of minutes.
   7. Add the cooked dal and beans to the pan. Mix well and simmer on low heat for 15-20 minutes to allow the flavors to meld together. Adjust the consistency by adding water if needed.
3. Finish the Dal:
   1. Stir in the heavy cream or milk and cook for an additional 5 minutes. For extra richness, you can add butter at this stage.
   2. Crush the kasuri methi between your palms and sprinkle it into the dal. Mix well.
   3. Stir in the garam masala and adjust salt if needed.
4. Garnish and Serve:
   1. Garnish with chopped cilantro.
   2. Serve hot with naan, roti, or steamed rice.

Tips:

• For a smoky flavor, you can add a pinch of smoked paprika or a small piece of charcoal heated over the stove, placed in the dal for a few minutes. Cover the pot to trap the smoke.
• Dal Makhani tastes even better the next day, as the flavors continue to develop.

Enjoy your rich and creamy Dal Makhani!