Dal Makhani Recipe

Welcome to another heartwarming culinary adventure with Zynahz! Today, we’re diving into the rich and delectable world of Dal Makhani, a classic North Indian dish that embodies the spirit of tradition, family, and slow-cooked goodness. This recipe is perfect for a cozy evening with your loved ones, as it’s nourished with love, patience, and the perfect blend of buttery spices. Each spoonful is a creamy symphony of black lentils and kidney beans, slowly simmered to perfection, creating an inviting aroma that fills your kitchen with warmth.

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

Servings: 6

Skill Level: Intermediate

Ingredients:

• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans (rajma)
• 4 cups water
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tbsp ginger-garlic paste
• 2 green chilies, slit
• 1/2 tsp turmeric powder
• 1 tbsp red chili powder
• 1 tsp garam masala
• 1/2 cup fresh cream
• 2 tbsp unsalted butter
• 2 tbsp ghee
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Rinse the black lentils and kidney beans thoroughly. Soak them in water overnight or for at least 8 hours.
2. Drain the soaked lentils and beans, then transfer them to a large pot. Add 4 cups of water and bring to a boil. Reduce the heat and let it simmer until the lentils and beans are tender, about 40-45 minutes. This can also be done in a pressure cooker for quicker results.
3. In a heavy-bottomed pan, heat ghee and butter over medium heat. Add the chopped onions and sauté until golden brown.
4. Stir in the ginger-garlic paste and green chilies, cooking until the raw aroma disappears.
5. Add the tomato puree, turmeric powder, and red chili powder. Cook until the oil starts to separate from the masala.
6. Add the cooked lentils and kidney beans along with their cooking liquid. Mix well and let it simmer on low heat for 20-25 minutes, stirring occasionally.
7. Add the garam masala and fresh cream, then continue to simmer for another 10 minutes. Adjust the salt to taste.
8. Garnish with a drizzle of cream and fresh coriander leaves. Serve hot with naan or steamed rice.

Helpful Tips:

• For a smokier flavor, add a small piece of charcoal heated to red hot in the center of the cooked dal. Drizzle with a bit of ghee, cover with a lid, and let it sit for a few minutes.
• To make this dish vegan, substitute the butter and cream with plant-based alternatives like coconut cream and vegan butter.

Storage Instructions:

Dal Makhani can be stored in an airtight container in the refrigerator for up to 3 days. Gently reheat on the stovetop, adding a splash of water or cream to restore its creamy consistency.

Pairings:

This Dal Makhani is beautifully complemented by garlic naan, jeera rice, or a side of fresh cucumber salad. For a delightful drink pairing, serve with a refreshing mango lassi.

At Zynahz, our mission is to bring joy and creativity into your kitchen, turning simple ingredients into memorable meals. We encourage you to try this hearty Dal Makhani recipe and share your delicious results with us! Don’t forget to share this comforting recipe with your friends and family. Stay inspired and explore more on Zynahz, follow us on social media, and sign up for our newsletter for more delightful recipes. Let’s keep the love for cooking alive together!