Dal Makhani: Famous Dal Dish of India

• Whole Black Gram lentils (Urad Beans)
• Red Kidney Beans (Rajma)
• Onions, finely chopped
• finely chopped tomatoes, or tomatoes puree
• Minced Garlic clove
• Mased or crushed Ginger
• Finely chopped green chilies(optional)
• Garam masala (a blend of ground spices)
• Cumin seeds
• Coriander powder
• Red chili powder
• Turmeric powder
• Salt, to taste
• Vegetable oil, Butter or ghee (clarified butter)
• Cream Fine chopped fresh coriander leaves (cilantro) for garnish
• Bay leaves for flavor
• Dried fenugreek or Kasuri methi leaves for flavor

Step-By-Step Cooking Process

• Wet the black gram lentils (urad beans) and red kidney beans (rajma) separately in water for at least 5-7 hours, or maybe overnight.
• Drain the wet black gram lentils and red kidney beans. Clean them with cold water and drain them again.
• In a pressure cooker or large pot, add the drained black gram lentils, and red kidney beans along with water to cover them by about 2 inches. Also, add a small pinch of salt and a couple of bay leaves if you want to use them. Cook until they become softer and tender. In a pressure cooker, it can take approx 15-20 minutes. In a general cooking pot, it can take about 1.25 to 1.5 hours.
• Once the lentils and beans are cooked, mash them slightly by using the back side of a spoon or a vegetable masher. This helps thicken the gravy of Dal Makhani.
• In another pan or pot heat the butter or ghee over medium level. After that add some cumin seeds and leave them for breath.
• After that mix fine-cutted onions to the pan and bake until they become golden brown.
• Mix the minced garlic clove, mashed ginger, and fine-cutted green chilies (depending upon you) in the pan. Saute them for a couple of minutes until the raw smell going to disappears.
• Mix the chopped tomatoes or tomato puree into the pan. Cook them until the tomatoes have become soft, and the oil starts to separate from the gravy.
• Add salt to taste.
• Low the flame and mix some garam masala, coriander powder, red chili powder, and turmeric powder into the gravy. Mix well to combine all masala and cook for 2-3 minutes to toast up the spices.
• Stream the cooked black gram lentils and red kidney beans into the pot along with gravy. Mix them well to combine all the ingredients that have been used in the gravy.
• Balance the consistency of the dal gravy by mixing water or vegetable gravy as needed. Boil gently the dal gravy for about 25-30 minutes to allow the flavors to meld with them.
• Mix cream and dried fenugreek or kasuri methi leaves (as per your taste). Cook them for a couple of minutes.
• Taste the dal gravy and adjust the seasoning spices if they are needed.
• After that garnish the Dal Makhani with chopped fresh coriander leaves (cilantro).
• Serve hot with Jeera rice, Steam rice, tandoori plain naan or tandoori butter naan, or Tandoori butter or tandoori plain roti.

Nutritional Value of Dal Makhani: