Authentic Dal Makhani Recipe

Ingredients

• Whole Black Urad Dal (Black Gram) - 1 cup
• Rajma (Kidney Beans) - 1/4 cup
• Onion - 1 medium, finely chopped
• Tomato Puree - 1 cup (from 2-3 medium tomatoes)
• Ginger-Garlic Paste - 1 tbsp
• Green Chili - 1-2, slit
• Butter (or Ghee) - 3 tbsp
• Fresh Cream - 1/4 cup, or to taste
• Cumin Powder - 1 tsp
• Coriander Powder - 1 tsp
• Red Chili Powder - 1 tsp
• Garam Masala - 1/2 tsp
• Salt - to taste
• Water - as needed for soaking and cooking
• Fresh Coriander Leaves - for garnish

Instructions

1. 1

   Step 1: Soak the Lentils and Beans. Wash urad dal and rajma thoroughly. Soak them together in plenty of water overnight (8-10 hours) or for at least 4-5 hours. Draining the soaking water is crucial for better digestion.

2. 2

   Step 2: Pressure Cook. Drain the soaked dal and rajma. Transfer to a pressure cooker with 4-5 cups of fresh water and 1/2 tsp salt. Cook for 6-8 whistles on high heat, then simmer on low for 15-20 minutes until they are very soft and mushy. Mash lightly with the back of a spoon.

3. 3

   Step 3: Prepare the Masala. In a separate heavy-bottomed pan or kadai, heat 2 tbsp butter/ghee. Add finely chopped onions and sauté until golden brown. Add ginger-garlic paste and green chilies, sauté for 1-2 minutes until fragrant.

4. 4

   Step 4: Add Spices and Tomatoes. Add tomato puree to the pan and cook, stirring occasionally, until the oil separates from the masala and it thickens. Stir in cumin powder, coriander powder, and red chili powder. Cook for 2-3 minutes, ensuring the spices are well roasted.

5. 5

   Step 5: Combine and Simmer. Add the pressure-cooked dal and rajma to the masala. Mix well. Add more hot water if needed to adjust the consistency to a creamy, flowing texture. Bring to a gentle simmer and cook on low heat for at least 30-45 minutes, stirring occasionally, allowing the flavors to deepen. The longer it simmers, the better it tastes.

6. 6

   Step 6: Finish with Cream and Butter. Stir in garam masala and the remaining 1 tbsp butter. Mix well. Just before serving, stir in fresh cream. Do not boil after adding cream. Garnish with fresh coriander leaves and a swirl of cream or a knob of butter.

7. 7

   Step 7: Serve Hot. Serve your delicious and authentic Dal Makhani hot with garlic naan, laccha paratha, or jeera rice for a truly indulgent North Indian meal.