Daal Makhani: Daal Makhani Recipe:
Daal Makhani:
Daal Makhani, a beloved Indian dish, is a creamy and flavorful lentil-based curry. This dish is prepared using whole black lentils (urad daal) and red kidney beans (rajma), which are simmered until tender. The lentils are then cooked with a blend of aromatic spices, including cumin, coriander, and garam masala, as well as rich, creamy ingredients like butter, cream, and tomato puree. The slow-cooking process allows the flavors to meld, resulting in a creamy, hearty, and mildly spicy dish.
To make Daal Makhani, soak the lentils and beans, cook them, and then prepare a tempering of spices and tomato puree. Combine these with the lentils and simmer until the curry reaches a creamy consistency. The dish is often garnished with a dollop of butter and a drizzle of cream for an indulgent finish.
Daal Makhani is a popular choice in Indian restaurants and can be found on many menus. You can also make it at home, following a Daal Makhani recipe, which typically includes lentils, spices, and dairy products. Enjoy this classic Indian comfort food with rice or naan for a satisfying meal.
How to Make Daal Makhani:
Daal Makhani ingredients:
Sure, here's a basic recipe for Daal Makhani, a popular Indian dish:
**Ingredients:**
- 1 cup whole black urad dal (black lentils)
- 1/4 cup red kidney beans (rajma)
- 3 cups water (for pressure cooking)
- 2 tablespoons ghee (clarified butter)
- 1 tablespoon oil
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1/2 cup fresh cream
- Salt to taste
- Chopped cilantro for garnish
Instructions of Daal Makhani:
1. Wash and soak the black urad dal and kidney beans in water for about 8 hours or overnight.
2. Drain and rinse the soaked dal and beans. Then, pressure cook them with 3 cups of water and a pinch of salt until they are soft and fully cooked (around 15-20 whistles). You can also use a cooker to cook lentils.
3. After that, heat oil in a pan, then add chopped onion and fry until golden brown, then add ginger garlic paste and cook for a few minutes until it golden brown. Fry well till it is done.
4. After roasting, add the chopped tomatoes and let them cook till they become soft and mushy and leaf no oil.
5. Add turmeric, red chili powder, and garam masala. Sauté for a few minutes.
6. Pour the cooked dal and kidney beans into the tomato mixture. Mix well and let it simmer on low heat for about 20-30 minutes.
7. Add fresh cream and salt to taste. Cook for an additional 10-15 minutes until the daal thickens.
8. Garnish with chopped cilantro and serve hot with rice or naan.
Enjoy your homemade Daal Makhani!
