Recipe Instructions:
Ingredients:
• 1 cup whole black lentils (urad dal)
• 1/4 cup red kidney beans (rajma)
• 4 cups water (for soaking)
• 4 cups water (for cooking)
• 2 tablespoons ghee (clarified butter) or butter
• 1 tablespoon oil
• 1 large onion, finely chopped
• 3-4 garlic cloves, minced
• 1-inch piece of ginger, minced
• 2 green chilies, slit lengthwise (adjust to taste)
• 2 tomatoes, pureed
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon Kashmiri red chili powder (or paprika, for color)
• 1 teaspoon garam masala
• 1/2 cup cream (or substitute with coconut cream for a vegan option)
• Salt, to taste
• Fresh cilantro leaves, chopped (for garnish)
Instructions:
1. Soaking the Lentils:
• Rinse the whole black lentils and kidney beans thoroughly under running water.
• Soak them together in 4 cups of water overnight or for at least 6-8 hours.
2. Cooking the Lentils:
• Drain the soaked lentils and kidney beans. Rinse them again under running water.
• In a pressure cooker or large pot, add the lentils and kidney beans along with 4 cups of water.
• Pressure cook for about 15-20 minutes on medium heat until they are soft and well cooked. If using a pot, cook until very tender, adding more water if necessary.
3. Preparing the Dal Makhani:
• Heat ghee or butter and oil in a large pan or kadhai over medium heat.
• Add cumin seeds and let them splutter.
• Add chopped onions and sauté until they turn golden brow
4. Adding Aromatics:
• Add minced garlic, ginger, and green chilies. Sauté for another 2-3 minutes until the raw smell disappears.
5. Adding Spices:
• Stir in turmeric powder, Kashmiri red chili powder (or paprika), and garam masala. Sauté for a minute until fragrant.
6. Adding Tomato Puree:
• Add tomato puree and cook until the mixture thickens and the oil separates from the masala.
7. Simmering the Dal:
• Add the cooked lentils and kidney beans along with any remaining water to the masala mixture. Mix well.
8. Adding Cream:
• Stir in cream (or coconut cream for a vegan option). Mix well and simmer the dal makhani on low heat for about 20-30 minutes, stirring occasionally. This allows the flavors to blend together.
9. Adjusting Consistency and Seasoning:
• If the dal makhani becomes too thick, add some water to achieve your desired consistency.
• Season with salt to taste.
10. Finishing Touches:
• Garnish with chopped cilantro leaves before serving.
11. Serving:
• Serve hot with steamed basmati rice or naan bread.
