Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Chandigarh · Lunch

Dal Makhani

Traditional 2. Dal Makhani recipe

🧺 Ingredients

• Black lentils (black gram, soaked 4 hours): 150g
• Red kidney beans (soaked 4 hours): 100g
• Tomatoes (finely chopped): 200g
• Onions (sliced): 100g
• Ginger (minced): 1 tbsp
• Garlic (minced): 1 tbsp
• Green chillies: 2
• Butter: 60g
• Heavy cream: 150ml
• Garam masala: 1 tsp
• Red chilli powder: ½ tsp
• Turmeric: ¼ tsp
• Cumin seeds: 1 tsp
• Oil: 2 tbsp
• Salt: to taste
• Water: 1 litre
• Coriander leaves: 2 tbsp

👩‍🍳 How to make Dal Makhani

1. Pressure cook black lentils and kidney beans with turmeric, salt, water for 4-5 whistles. Cool naturally.
2. Mash lentils slightly (partial mash, some whole).
3. Heat oil at 150°C. Add cumin seeds (crackle 15 seconds).
4. Add onions, sauté 4 mins until light golden.
5. Add ginger, garlic, green chillies, cook 2 mins.
6. Add tomatoes, cook 6-8 mins until very soft and mushy.
7. Add garam masala, red chilli. Cook 1 min.
8. Add cooked lentils to tomato mixture. Simmer 10 mins at low heat (110°C).
9. Mash some portions against pot to thicken.
10. Stir in butter, cream gradually. Simmer 5 mins.
11. Garnish with coriander.
12. ---

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