Daal Makhni is a popular Indian dish made with black lentils (urad dal) and kidney beans (rajma) cooked in a rich and creamy tomato-based gravy. It is a staple in North Indian cuisine and is often enjoyed with rice or Indian breads like naan or roti. Here's a basic recipe for Daal Makhni:
Ingredients:
- 1 cup black lentils (whole urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water (for pressure cooking)
- 2 tablespoons ghee or oil
- 1 medium onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 green chilies, slit lengthwise (adjust to taste)
- 2 tomatoes, pureed or finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1/2 cup fresh cream or heavy cream
- Salt to taste
- Fresh coriander leaves, for garnish
Instructions:
1. Rinse the black lentils (urad dal) and kidney beans (rajma) under cold water. Soak them in enough water for about 6-8 hours or overnight.
2. Drain the soaked lentils and beans and transfer them to a pressure cooker. Add 4 cups of water and a pinch of salt. Pressure cook on medium heat for about 15-20 minutes until they are cooked and soft.
3. Heat ghee or oil in a large pan or kadhai over medium heat. Add cumin seeds and let them splutter.
4. Add the chopped onions and sauté until they turn golden brown.
5. Stir in the ginger-garlic paste and green chilies, and cook for another minute.
6. Add the tomato puree or chopped tomatoes and cook until the oil separates from the masala.
7. Now add turmeric powder, red chili powder, and garam masala. Mix well and cook for a minute.
8. Mash the cooked lentils and beans slightly with the back of a spoon or a masher. Add them to the pan along with any remaining cooking liquid.
9. Mix well, adjust the consistency by adding water if needed, and simmer the daal for about 20-30 minutes on low heat, stirring occasionally.
10. Stir in the fresh cream and salt to taste. Cook for another 5 minutes.
11. Garnish with fresh coriander leaves and serve hot with rice or naan.
Note: Daal Makhni tastes even better when allowed to sit for a few hours or overnight, as it allows the flavors to develop. You can reheat it before serving. Also, some variations of Daal Makhni include adding butter or kasuri methi (dried fenugreek leaves) for extra richness and flavor.
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