Dal Makhani, is a classic Punjabi cuisine recipe. It is now a popular item on the Indian menu globally. Being slightly mild on the palate, it is a widely accepted accompaniment. Dal Makhani, is essentially an amalgamation of black gram and cream and takes more than 10 hours to prepare. Hence it often reserved for special occasions in the Indian households. Dal Makhani is one of my favourites and a non-negotiable item on my birthday every 19 May! 🙂
However this Diwali, I decided to recreate this delicious dish. Try it for yourself too and tell me about it!
1.5 cups black gram, soaked in water overnight
1/2 cup red kidney beans, soaked in water overnight
4 tbsp butter
1/2 tsp cumin seeds
3 tbsp ginger-garlic paste
1 large onion, finely chopped
4 medium tomatoes, pureed
1 tsp red chilli powder
2/3 tsp garam masala powder
1.5 tsp salt
1/2 cup cream
1/2 tsp dry fenugreek leaves, crushed
1/4 cup chopped coriander leaves
Step 1: Drain the soaked black gram and red kidney beans. Add them in a pressure cooker with 3 cups water and 1/2 tsp salt. Pressure cook for 15-18 whistles on high heat. Allow it to cool. Check whether the lentils are mashable. If not, pressure cook again for 4-5 whistles. Mash the lentils coarsely. Set aside.
Step 2: In a large karahi, heat butter. Add the cumin seeds. Allow it to crackle.
Step 3: On medium heat, add the onions and ginger-garlic paste. Sauté till the onions turn translucent and the raw aroma of the paste disappears.
Step 4: Now add the red chilli powder and garam masala powder. Mix well for 5 minutes.
Step 5: Add the tomoto puree and stir for 7-10 minutes.
Step 6: Add 1 tsp salt, stir well. The oil should begin to separate.
Step 7: Now increase the heat and add the cooked lentils. Add about 1 cup water. Mix well till everything gets incorporated. Lower the heat, cover and simmer for 10 minutes.
Step 8: Check seasoning and consistency. It should have a thick consistency.
Step 9: Before turning off the heat, add the cream. Mix well.
Step 10: Turn off the gas, sprinkle some dry fenugreek leaves. Mix.
Step 11: While serving, garnish with chopped coriander leaves and a swirl of cream. Serve hot with Indian bread!