Dal Makhani | Indian Style Creamy Black Lentils
Dal Makhani a protein rich dal made using black lentils and kidney beans. It is one of the quintessential dals from the state of Punjab, India.
Dal, Gluten Free, Lentils, Red Kidney Beans
(Urad Dal whole)
Red Kidney beans
Red chilli powder
(or as per taste)
green chillies chopped
(or ½ inch cinnamon)
Salt to taste
(Dried Fenugreek leaves)
Cream for Garnish.
Soak the urad dal and Red kidney beans overnight in separate vessels.
Next morning, wash and add them in pressure cooker along with salt, turmeric and enough water (3 cups as we would be doing slow cooking)
Once you get a whistle lower the stove/gas and let it cook on slow.
Let it cook until you get 4-5 whistles.
The dal must be soft and mushy. So depending on your cooker settings more or less whistles might be required.
Once the pressure has settled , open the pressure cooker.
Add in the yogurt and mix until the dal is soft. Keep aside.
Prepare a paste of onions and garlic and keep it aside.
Prepare a puree of tomato, green chillies and ginger.
Now In a large pot add butter. Once it starts melting, add cumin, cinnamon, cloves and bay leaves.
Let this shallow fry for a min.
Now add the onion and garlic paste.
Saute this on medium until translucent and the butter starts separating.
Now add the tomato puree, along with salt, red chilli powder and turmeric.
Let the mixture cook until the butter starts leaving the sides.
Now add the softened dal with the yogurt mix.
Crush the kasoori methi lightly between your palms and add
Mix well and let this cook on slow to medium for 15-20 minutes, stirring in between until the dal becomes thick.
Add garam masala and switch off.
Garnish with cream and serve hot with Jeera Rice or Naan.