Dal Makhani is a vegetarian dish from the Punjab region of India, known for its creamy and rich flavor. Made with black lentils and kidney beans, this dish is simmered with a blend of spices for a thick consistency, perfect for pairing with rice or flatbread. The slow-cooking process enhances the flavors, resulting in a hearty and delectable meal that is both comforting and flavorful.

Ingredients

• 1 cup black lentils, soaked overnight
• 1/2 cup kidney beans, soaked overnight
• 2 medium onions, finely chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 2 medium tomatoes, pureed
• 1 tsp cumin seeds
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 2 Tbsp butter
• 1/4 cup cream
• salt
• water

Instructions

1. In a pressure cooker, combine the soaked lentils and kidney beans with enough water to cover them. Cook until they become soft, approximately 30 minutes under pressure.
2. In a separate pan, heat the butter over medium heat. Add the cumin seeds, stirring until they begin to crackle. Add the onions, garlic, and ginger, sautéing until the onions are golden brown.
3. Stir in the pureed tomatoes, turmeric powder, coriander powder, garam masala, and salt. Cook the mixture until the oil separates from the masala, which should take about 5 to 7 minutes.
4. Add the cooked lentils and beans to the tomato masala, along with enough water to reach your desired consistency. Simmer the mixture on low heat for 30 minutes, allowing the flavors to meld.
5. Mix in the cream and continue to simmer for an additional 10 minutes. Adjust the seasoning to taste at this point.
6. Serve the Dal Makhani hot, accompanied by rice or flatbread.

Keywords: Dinner, Comfort Food, Spicy

Spice Rack: Cumin Seeds, Turmeric Powder, Coriander Powder, Garam Masala

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