Serves: 5-6 people
Preparation and cooking time: 40-50 minutes
Cuisine: North Indian

Dal Makhani Ingredients

This recipe is prepared with dried beans. You can also use canned beans - it will taste just as delicious and create less work.

• 1 cup black lentils (kaali sabut dal)
• 1/2 cup red kidney beans (rajmah)
• 2 tbsp ghee
• 1 tsp cumin seeds
• 2 big onions, finely chopped
• 2 green chillies slit lengthwise
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 tsp Kashmiri red chilli powder
• 1/2 tsp turmeric powder
• Salt to taste
• 2 big tomatoes pureed
• 1 tsp garam masala powder
• 2-3 tbsp malai (cream)
• ginger juliennes for garnish
• 4-5 tspn oil

Wash the lentils and beans and soak overnight (or 4 hours). Once the beans have soaked, drain the old water, then place them in new, cold water, about 3 litres. Bring to a boil, and continue to boil for 5-10 minutes. Lower the heat to simmer and cook for three-and-a-half hours or until beans are soft. Uncover, remove the scum, and begin the final phase of cooking by mashing the lentils against the sides with a wooden spoon.

Pre-heat ghee in a heavy bottomed vessel. Add cumin seeds, chopped onions, green chillis and sauté till the onions are light golden in color. Add tomato puree, ginger and garlic pastes, butter, and fry for a couple of minutes. Then add the turmeric powder, chilli powder, garam masala, and salt as per your taste and stir it well.

Combine and simmer all the ingredients, stirring at regular intervals, for one to one-and-a-half hours. Stir in the cream, remove and adjust the seasoning to your liking.

Garnish

You can garnish the dal Makhani with the julienned ginger and the remaining butter. Serve it hot with chapattis or naan bread.

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