Dal Makhani

Dal Makhani is a super popular lentil dish from the Punjabi cuisine. It's made with Urad dal (Whole Black Lentils) and Rajma (red kidney beans). It's best served with some piping hot rice and a generous dollop of Makhan. Give it a try, you won't regret it!

INGREDIENTS

FOR THE DAL:

• 1½ cups dry whole black Urad Dal [Whole Black Lentils]

• ½ cup Rajma [red kidney beans]

• whole spice mix

  • 1 stick cinnamon

  • 3 whole green cardamom

  • 1 whole black cardamom

  • 4 whole peppercorn

  • 4 cloves

  • 1 bay leaf

• 1 tsp salt

• 1 tsp baking soda

• 4 cup water

FOR THE RECIPE ITSELF

• 4 tbsp butter (¼ cup)

  • even better if you have Makhan.

• whole spice mix

  • 1 bay leaf

  • 1 whole black cardamom

  • 2 whole green cardamom

  • 1 tsp cumin seeds

• 1 chopped onion

• ginger-garlic-chilli paste

  • 2 inches ginger

  • 1 clove garlic

  • 4 Thai chilies

• Ground Spice Mix

  • 1 tbsp Kashmiri red chili powder

  • 1 tbsp cumin powder

  • 1 tbsp coriander powder

  • 1 tsp turmeric powder

  • 2 tsp garam masala

  • 1 tsp salt

• 1½ cup tomato puree

  • 4 tomatoes + 2 tbsp tomato paste blended

• ¼ cup heavy cream

• 1-inch ginger, coarsely grated

• 2 tsp Kasuri Methi

• 3 cups water more if needed

FOR THE TEMPERING:

• 3 tbsp butter or Makhan.

• 1 tsp chili powder

• 2 dry whole red chilis

DIRECTIONS

1. Soak the beans overnight in warm water with 1/2 tsp of baking soda.

2. The following day, drain the beans and place them into an instapot with all the ingredients in the FOR THE DAL section.

3. Set the instapot to the high-pressure cooking setting for 30 minutes. Let it naturally release the pressure.

4. For the Dal Makhani, place a pot over medium-high heat. Add 1/4 cup butter and the whole spice mix.

5. Add onions, ginger-garlic-chili paste, and 1 tsp salt when the cumin seeds release an aroma. Mix well and cook until the onions are translucent and the mix loses a raw smell.

6. Turn the heat to low, and add the ground spice mix, mixing well. Cook for a minute or two, and add in the tomato puree.

7. Cook on medium-low heat, cooking until the grease separates from the mixture.

8. Add in your boiled beans, water, and all, and stir well, mashing to your preference.

9. Cook this for 45 minutes, adding water to thicken or thin to your preference. Once it reaches your desired consistency, add 1-2 tbsp butter and the grated ginger.

10. Cook for 10 minutes, and crush the Kasuri methi with your palms before adding it. Mix well and cook for another 10 minutes.

11. Taste the dal for salt and adjust it to your liking.

12. Mix in the cream, and turn off the heat.

13. Heat the butter and whole red chilies in a small pan for the tempering. Once the oil is hot, add the chili powder. Mix this with the dal.

14. Dal Makhani is done! Serve, garnishing with cilantro and makhan, and enjoy!