Dal Makhani

Name: Dal Makhani
Total time: 1800 s
Yield: 4 servings
Ingredients: 1 cup kidney beans (about 200 grams); 3 cups whole black lentils (urad dal) (about 600 grams); 1 cup tomatoes (about 200 grams); 1 cup onions (about 150 grams); 6-7 cloves garlic; as needed Ginger,; 1 tablespoon red chili powder; 1 tablespoon salt; 1 tablespoon coriander powder; 1/2 tablespoon garam masala; as needed Cilantro,; 1/2 cup heavy cream (about 120 ml); as needed Ghee,; Asafoetida (hing), to taste; as needed Turmeric powder,; as needed Cumin seeds,; 1 bay leaf

Dr keerti Bhargava @keerti26

Maharashtra

Dal Makhani

Dr keerti Bhargava @keerti26

Saved

Ingredients

30 minutes

4 servings

1 cupkidney beans (about 200 grams)
3 cupswhole black lentils (urad dal) (about 600 grams)
1 cuptomatoes (about 200 grams)
1 cuponions (about 150 grams)
6-7 clovesgarlic
as neededGinger,
1 tablespoonred chili powder
1 tablespoonsalt
1 tablespooncoriander powder
1/2 tablespoongaram masala
as neededCilantro,
1/2 cupheavy cream (about 120 ml)
as neededGhee,
Asafoetida (hing), to taste
as neededTurmeric powder,
as neededCumin seeds,
1bay leaf

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Steps

30 minutes

1

Soak the lentils and kidney beans in water for 7-8 hours.
2

Then cook the kidney beans, black lentils, and salt in a pressure cooker.
3

In a pan, heat ghee and sauté the bay leaf, cumin seeds, and asafoetida.
4

Add the onions and sauté until golden brown.
5

Blend the tomatoes, ginger, and garlic, then add to the pan and cook until the ghee separates.
6

Add red chili powder, coriander powder, salt, and turmeric powder. Mix in the cooked lentils and beans, and stir well.
7

Add garam masala, heavy cream, and cilantro.
8

Serve the hot and delicious dal makhani garnished with cream and cilantro, alongside naan, tandoori roti, or rice.