Dal makhani is a classic Punjabi dish that is beloved across India and around the world. This rich and creamy lentil-based curry is made with black lentils and kidney beans, and is traditionally simmered for hours on a low flame with a variety of aromatic spices and herbs, giving it a depth of flavor that is unmatched.
To make dal makhani, start by soaking black lentils and kidney beans overnight. Drain and rinse the lentils and beans, and then add them to a pressure cooker with fresh water, some salt, and a pinch of baking soda. Cook the lentils and beans until they are tender and soft, and then set them aside.
In a separate pan, heat some oil or ghee and add cumin seeds, chopped onions, and minced ginger and garlic. Sauté until the onions become soft and translucent, and then add chopped tomatoes, along with some red chili powder, turmeric, and coriander powder. Cook the tomatoes until they are soft and mushy, and then add the cooked lentils and beans to the pan.
Next, add some fresh cream, butter, and a pinch of garam masala to the pan, and let the dal simmer on low heat for around 20-25 minutes. This will allow the flavors to meld together and for the dal to thicken and become creamy.
Once the dal makhani is ready, garnish it with some chopped coriander leaves and serve hot with rice, naan, or roti.
Dal makhani is not only delicious but also nutritious, as lentils and kidney beans are packed with protein, fiber, and essential nutrients. It is a great way to add some variety to your vegetarian diet and can be enjoyed by anyone, regardless of their dietary preferences.
In conclusion
Dal makhani is a mouthwatering Punjabi delicacy that has won the hearts of millions across the globe. With its rich and creamy texture and bold flavors, it is a dish that will leave you feeling satisfied and content. So why not try making this iconic dish at home and impress your loved ones with your culinary skills?
