Here's a recipe to make Punjab Dal Makhani at home

 

Dal Makhani is a rich and creamy lentil dish that originates from the Punjab region of India. It's made primarily from whole black lentils (urad dal), red kidney beans (rajma), butter, cream, and aromatic spices. Here's a recipe to make Dal Makhani at home:

**Ingredients:**

- 1 cup whole black lentils (urad dal)

- 1/4 cup red kidney beans (rajma)

- 4 cups water (for soaking)

- 4 cups water (for cooking)

- 2 tablespoons ghee or butter

- 1 large onion, finely chopped

- 2 tomatoes, finely chopped

- 1 tablespoon ginger-garlic paste

- 1-2 green chilies, slit (optional, adjust to taste)

- 1 teaspoon cumin seeds

- 1 teaspoon turmeric powder

- 1 tablespoon coriander powder

- 1 teaspoon red chili powder (adjust to taste)

- 1 teaspoon garam masala

- Salt to taste

- 1/2 cup heavy cream

-Fresh coriander leaves for garnish

Instructions

1. Preparation:

1. **Soaking Lentils:** Rinse the whole black lentils and red kidney beans together. Soak them in 4 cups of water overnight or for at least 8 hours. This helps in softening the lentils and beans for cooking.

2. Cooking Dal

1. Drain the soaked lentils and kidney beans. Rinse them under cold water.

2. In a pressure cooker, add the lentils, kidney beans, and 4 cups of fresh water. Pressure cook for about 15-20 minutes or until the lentils and beans are soft and well-cooked. If you don't have a pressure cooker, you can cook them in a pot until they are tender.

3. Once cooked, mash the lentils and beans lightly using the back of a spoon or a potato masher. Set aside.

3. Making Dal Makhani

1. Heat ghee or butter in a separate pan or pot over medium heat.

2. Add cumin seeds and let them splutter.

3. Add chopped onions and sauté until they turn golden brown.

4. Add ginger-garlic paste and green chilies. Sauté for another minute until the raw smell disappears.

5. Add chopped tomatoes and cook until they become soft and mushy.

6. Add turmeric powder, coriander powder, red chili powder, and salt. Mix well and cook for 2-3 minutes until the spices are fragrant.

7. Add the cooked and mashed lentils and kidney beans to the pan. Stir to combine everything well.

8. Add garam masala and mix it in.

9. Let the dal simmer on low heat for about 20-30 minutes, stirring occasionally. This helps the flavors to meld together.

10. Add heavy cream and mix well. Simmer for another 5-10 minutes until the dal thickens to your desired consistency.

11. Adjust salt and spices according to taste.

4. Serving

1. Garnish the Dal Makhani with fresh coriander leaves.

2. Serve hot with rice, naan, or roti.

Enjoy your creamy and flavorful Dal Makhani! 

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