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Dals hold a special place in Indian cuisine, and among them, Dal Makhani is a cherished dish, especially in Punjab. Traditionally prepared during festive occasions, this creamy lentil preparation made from black urad dal (black gram) and kidney beans is not only delicious but also symbolic of abundance and prosperity. If you’re looking to recreate this iconic dish that brings warmth and joy to the dining table, this comprehensive guide will walk you through the process of making authentic Dal Makhani.
Ingredients Required
| Ingredient | Quantity |
|---|---|
| Black Urad Dal | 1 cup |
| Kidney Beans | ½ cup |
| Butter | 4 tablespoons |
| Onion (finely chopped) | 1 medium |
| Tomatoes (pureed) | 2 medium |
| Ginger-Garlic Paste | 1 tablespoon |
| Green Chilies (slit) | 2 |
| Cumin Seeds | 1 teaspoon |
| Coriander Powder | 1 teaspoon |
| Garam Masala | ½ teaspoon |
| Fresh Cream | ¼ cup |
| Salt | To taste |
| Fresh Cilantro (for garnishing) | 2 tablespoons |
Preparation Steps
Step 1: Soaking the Lentils
Start by washing the black urad dal and kidney beans thoroughly under running water. Soak them in ample water for at least 6-8 hours or overnight to soften them, which helps in faster cooking and enhances flavor.
Step 2: Cooking the Lentils
In a pressure cooker, add the soaked lentils along with fresh water (enough to cover them) and a pinch of salt. Cook on high heat until the first whistle, then lower the heat and cook for an additional 20-25 minutes. Once done, allow the pressure to release naturally.
Step 3: Making the Masala
In a large pan, heat the butter. Once melted, add cumin seeds and let them splutter. Next, add the chopped onions and sauté until golden brown. Then, add the ginger-garlic paste and green chilies, cooking for another minute before incorporating the tomato puree.
Step 4: Flavoring the Dish
Cook the tomato mixture on low heat until the oil begins to separate from the masala. Add coriander powder, garam masala, and salt to taste. Mix well and let it simmer for a few minutes.
Step 5: Combining and Finishing Touches
Add the cooked lentils to the masala and mix thoroughly. Adjust the consistency by adding water as needed. Let it simmer on low heat for at least 30 minutes, stirring occasionally. Stir in the fresh cream to give it that rich and creamy texture. Garnish with freshly chopped cilantro before serving.
Serving Suggestions
Dal Makhani is best enjoyed with:
- Steamed Basmati Rice
- Butter Naan or Roti
- Onion Salad and Pickles
Nutritional Benefits
Dal Makhani is not only delicious but also packed with nutrients. It is high in protein, fiber, and essential vitamins. The use of black urad dal provides a good source of folic acid, calcium, and iron
