Dal Makhani
Rich, creamy restaurant-style dal makhani - slow-simmered black lentils and kidney beans finished with cream, butter and garam masala.
55 min
Serves 4
Recipe from YouTube by Sayed Moni Vlog
Ingredients
- black lentils (urad dal)1 cup (200 g)
- green chilies1-2 (optional)
- cumin seeds1 tsp
- red chili powder1 tsp
- turmeric1/2 tsp
- garam masala1 tsp
- saltto taste
- cream1/2 cup (120 ml)
- corianderfresh, for garnish
- kidney beans (rajma)1/4 cup (50 g)
- chana dal2 tbsp (30 g)
- water3 cups (750 ml)
- butter2 tbsp (30 g)
- oil1 tbsp
- onion1 large (150 g), finely chopped
- tomatoes2 (300 g), pureed
- ginger-garlic paste1 tbsp (15 g)
Method
Soak the urad dal, rajma and chana dal overnight (8-10 hours).
Pressure cook with water and salt for 6-8 whistles until soft.
Heat the butter and oil; add cumin seeds and let them splutter; add ginger-garlic paste and tomato puree; cook until the oil separates.
Add the red chili powder, turmeric and salt; cook for a minute.
Add the cooked dal with water; simmer on low heat 25-30 minutes, stirring occasionally.
Add the cream and garam masala; simmer 5-10 minutes until thick and creamy; garnish with butter and coriander and serve hot with naan, roti or rice.