Dal Makhani with Naan

Name: Dal Makhani with Naan
Total time: 5400 s
Yield: Serves 6 servings
Ingredients: 1/2 cup kidney beans (about 100 grams); 1 cup whole black lentils (about 200 grams); 1 teaspoon turmeric powder; 2 tablespoons Kashmiri red chili powder; 1 cup tomato puree (about 240 ml); 2 tablespoons ginger-garlic paste; 1/2 cup finely chopped onion (about 75 grams); 1 pinch asafoetida (hing); 1/2 teaspoon cumin seeds; 1 teaspoon dried fenugreek leaves (kasuri methi); 1 tablespoon garam masala; Salt to taste; 2-3 tablespoons heavy cream; 4 tablespoons ghee; 2 cups all-purpose flour (about 250 grams); 1/2 teaspoon baking soda; 1 pinch sugar; 1/2 cup plain yogurt (about 120 ml); 1 teaspoon salt; 1 teaspoon ghee

Soniya Srivastava @cook_soniya

Lucknow

Dal Makhani is a very popular dish in Punjabi cuisine. Its delicious taste makes it hard to resist once you hear its name. Dal Makhani is a favorite among vegetarians. You can serve Dal Makhani to guests at home with rice, naan, or missi roti.

Soniya Srivastava @cook_soniya

Saved

Ingredients

1 hour 30 minutes

Serves 6 servings

For Dal Makhani
1/2 cupkidney beans (about 100 grams)
1 cupwhole black lentils (about 200 grams)
1 teaspoonturmeric powder
2 tablespoonsKashmiri red chili powder
1 cuptomato puree (about 240 ml)
2 tablespoonsginger-garlic paste
1/2 cupfinely chopped onion (about 75 grams)
1 pinchasafoetida (hing)
1/2 teaspooncumin seeds
1 teaspoondried fenugreek leaves (kasuri methi)
1 tablespoongaram masala
Salt to taste
2-3 tablespoonsheavy cream
4 tablespoonsghee
For Naan
2 cupsall-purpose flour (about 250 grams)
1/2 teaspoonbaking soda
1 pinchsugar
1/2 cupplain yogurt (about 120 ml)
1 teaspoonsalt
1 teaspoonghee

Saved

Steps

1 hour 30 minutes

1

First, clean the whole black lentils and kidney beans, then soak them overnight.
2

Rinse the soaked beans and lentils, then add them to a pressure cooker with 4 cups water (about 950 ml) and salt. Close the lid.
3

Cook on medium heat for 5-6 whistles. Remove and discard the dark water on top, then mash the lentils well to thicken the mixture.
4

Heat ghee in a pan. Add asafoetida and cumin seeds, and sauté.
5

Add the ginger-garlic paste and sauté. Then add the chopped onions and cook until golden brown.
6

Add the tomato puree, cover, and cook for 4-5 minutes. Then add Kashmiri red chili powder, turmeric powder, and garam masala. Stir well.
7

Add the cooked lentils to the pan and mix thoroughly. If the dal is too thick, add a little water.
8

Let the dal simmer for about 3-4 minutes, then turn off the heat. Stir in the cream, dried fenugreek leaves, and cilantro.
9

For the naan dough, mix the all-purpose flour with baking soda, sugar, salt, yogurt, and ghee. Knead into a soft dough. Cover and let it rest for 2-3 hours.
10

Check the dough with your hands; it should now be soft and ready to make naan.
11

Take a portion of dough, roll it out, brush a little water on top, and sprinkle with nigella seeds and cilantro. Press gently to stick.
12

Heat a skillet, place the rolled dough on it. When bubbles appear, flip and cook the other side.
13

Your naan is ready. Brush with ghee and serve hot with your favorite Dal Makhani.