Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Jammukashmir · Dinner

Kashmiri Dal Makhani

Traditional 10. Kashmiri Dal Makhani recipe

🧺 Ingredients

• 1 cup split black lentils (urad dal, 200g)
• ¼ cup kidney beans (rajma, 50g, soaked 4 hours)
• 3 cups water (720ml) for lentils
• 2 cups water (480ml) for kidney beans
• 3 tbsp ghee (45g)
• 1 medium onion (80g, sliced)
• 1 tbsp ginger-chilli paste (12g)
• 2 tbsp tomato puree (30g)
• ¼ cup heavy cream (60ml)
• ½ cup yogurt (120g)
• 1 tsp Kashmiri red chilli powder (3g)
• ½ tsp turmeric powder (1.5g)
• 1 tsp cumin powder (2g)
• ½ tsp coriander powder (1g)
• ¼ tsp asafoetida (0.5g)
• 1 tsp salt (5g)
• 4 green cardamom pods (crushed, 4g)
• 2 cloves (1g)
• 1 inch cinnamon stick (3g)
• 1 tbsp ghee (15g) for tempering
• 1 tsp cumin seeds (2g) for tempering
• 1 dried red chilli (broken, 2g) for tempering
• 2 tbsp chopped coriander (5g)
• 1 tbsp chopped mint (3g)

👩‍🍳 How to make Kashmiri Dal Makhani

1. Rinse lentils 2-3 times, boil in 3 cups water 25-30 min until soft and mushy (lentils break down)
2. In separate pot, boil soaked kidney beans in 2 cups water 20-25 min until tender
3. Drain kidney beans when cooked
4. Heat 3 tbsp ghee in large pan on medium heat
5. Add sliced onions, fry 3 min until soft and translucent
6. Add ginger-chilli paste, fry 1 min (aroma releases)
7. Add tomato puree, fry 2 min (puree caramelizes, darkens)
8. Add asafoetida, stir 10 sec
9. Add all ground spices (red chilli, turmeric, cumin, coriander), stir 1 min (spices bloom)
10. Add crushed whole spices (cardamom, cloves, cinnamon)
11. Fry 1 min until very fragrant
12. Pour cooked lentils with their cooking water into pan
13. Add cooked kidney beans
14. Stir well
15. Add salt
16. Simmer uncovered 15 min on medium-low heat (dal reduces slightly, becomes creamy)
17. Whisk yogurt smooth
18. Remove pan from heat, add yogurt slowly (prevents curdling)
19. Return to heat, add cream
20. Stir well, simmer 5 min on low heat (don't boil)
21. Taste and adjust salt
22. For tempering: Heat 1 tbsp ghee in small pan on medium heat
23. Add cumin seeds, let crackle 30 sec
24. Add dried red chilli, fry 10 sec
25. Pour tempering oil into dal
26. Stir gently, let sizzle 10 sec
27. Garnish with chopped coriander and mint
28. Visual cue: Creamy thick dal, dark brown colour, visible kidney beans, cumin seeds floating on top from tempering, herb garnish, rich aromatic smell
29. ---

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