Dal Makhani:

Dal Makhani

1 cup whole black lentils (urad dal), soaked overnight
1/4 cup kidney beans (rajma), soaked overnight
4 cups water (for pressure cooking)
2 tablespoons ghee (clarified butter) or vegetable oil
1 large onion, finely chopped
2 tomatoes, pureed
1 tablespoon ginger-garlic paste
2 green chilies, slit (adjust to spice preference)
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to spice preference)
1 teaspoon cumin powder
1 teaspoon garam masala
1/4 cup fresh cream
1 tablespoon butter
Salt to taste
Fresh cilantro (coriander) leaves for garnish

In a pressure cooker, add the soaked whole black lentils (urad dal) and kidney beans (rajma) along with 4 cups of water. Close the lid and pressure cook on medium heat for about 15-20 minutes or until the lentils and beans are cooked and soft. Set aside.
In a large pan or skillet, heat ghee or vegetable oil over medium heat.
Add the finely chopped onion to the hot ghee or oil and sauté until it turns golden brown.
Stir in the ginger-garlic paste and slit green chilies. Cook for a minute until the raw aroma disappears.
Add the pureed tomatoes to the pan and cook until the oil starts to separate from the tomatoes.
Now, add the turmeric powder, red chili powder, cumin powder, and garam masala. Mix well and cook for a couple of minutes to enhance the flavors.
Pour in the cooked whole black lentils and kidney beans along with any remaining cooking water. Mix everything together.
Season with salt and let the Dal Makhani simmer on low heat for about 15-20 minutes, allowing the flavors to meld together.
Stir in the fresh cream and butter, and let it cook for a few more minutes until the dal reaches a creamy consistency.
Dal Makhani:
Dal Makhani:


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