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

Punjab · Dinner

Dal Makhani with Garlic Naan

Traditional Recipe 2: Dal Makhani with Garlic Naan recipe

🧺 Ingredients

• Whole black lentils (soaked): 200g
• Red kidney beans (soaked): 100g
• Onions (chopped): 180g
• Tomatoes (crushed): 200g
• Ginger (minced): 20g
• Garlic (minced): 15g
• Green chilies: 2
• Cumin seeds: 5g
• Garam masala: 5g
• Turmeric powder: 3g
• Red chili powder: 4g
• Cream (heavy): 120ml
• Butter: 50g
• Oil: 30ml
• Salt: 12g
• Kasuri methi: 3g
• Water: 1500ml
• All-purpose flour (maida): 350g
• Yogurt (full-fat): 100ml
• Salt: 5g
• Sugar: 5g
• Baking powder: 3g
• Baking soda: 1g
• Oil: 30ml
• Water: 120ml
• Butter: 40ml
• Garlic (minced): 20g
• Coriander leaves (chopped): 15g

👩‍🍳 How to make Dal Makhani with Garlic Naan

1. Dal: Pressure cook lentils (200g) and beans (100g) with water (1500ml) for 25 minutes. Let pressure release naturally. Lentils should be completely soft.
2. Heat oil (30ml) in pot over medium heat (170°C). Add cumin seeds (5g), crackle 15 seconds.
3. Add onions (180g), cook 5 minutes until golden-brown.
4. Add ginger (20g) and garlic (15g), cook 2 minutes until fragrant.
5. Add tomatoes (200g), cook 5 minutes until broken down and oil separates.
6. Add turmeric (3g), red chili powder (4g), garam masala (5g), stir 1 minute.
7. Add cooked lentils with liquid. Bring to simmer over medium heat (160°C), cook 15 minutes.
8. Reduce to low (130°C). Add butter (50g), cream (120ml), stir until smooth.
9. Add kasuri methi (3g), salt (12g). Simmer 10 minutes until creamy and thick.
10. Naan: Mix flour (350g), salt (5g), sugar (5g), baking powder (3g), baking soda (1g). Add yogurt (100ml), oil (30ml), water (120ml) gradually while kneading to form soft, elastic dough.
11. Knead 5 minutes. Cover with damp cloth, rest 2 hours for fermentation.
12. Divide dough into 6 balls. Roll each into a 6-inch disc (1/4 inch thick).
13. Heat a cast-iron skillet over high heat (220°C) until very hot.
14. Place naan on hot skillet, cook 2 minutes until puffed and bottom has light brown spots.
15. Flip, cook 1-2 minutes until second side has light brown spots.
16. Mix butter (40ml) with minced garlic (20g). Brush on hot naan, sprinkle coriander (15g).
17. Serve dal makhani with garlic naan, onions, and pickle.

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