Punjabi Dal Makhani is a rich, creamy, and flavorful lentil dish from Punjab, made with whole black lentils (urad dal) and kidney beans (rajma). It’s cooked slowly to develop deep flavors and is typically served with naan or rice.
Ingredients:
- 1 cup whole black urad dal (black lentils)
- 1/4 cup rajma (kidney beans)
- 1 medium onion (finely chopped)
- 2 tomatoes (pureed)
- 1 tbsp ginger-garlic paste
- 2 tbsp butter
- 1 tbsp oil
- 1 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp coriander powder
- Salt to taste
- 1/2 cup fresh cream
- Fresh coriander leaves (for garnish)
Instructions:
- Soak the lentils: Soak urad dal and rajma overnight in water. Drain and rinse them.
- Cook the lentils: In a pressure cooker, add soaked dal, rajma, 4 cups of water, and a pinch of salt. Cook for 7-8 whistles or until they are soft and fully cooked.
- Prepare the masala: Heat oil and butter in a pan. Add cumin seeds and let them splutter. Add chopped onions and sauté until golden brown.
- Add ginger-garlic paste and sauté for another minute. Then add pureed tomatoes, turmeric, red chili powder, coriander powder, and garam masala. Cook until the oil separates from the masala.
- Combine the cooked dal: Add the cooked dal and rajma to the pan. Stir well and simmer for 15-20 minutes, allowing the flavors to blend.
- Add cream: Stir in the fresh cream and cook for an additional 5 minutes. Adjust salt and consistency by adding water if needed.
- Garnish with fresh coriander leaves.
Serve Dal Makhani with naan, roti, or steamed rice for a classic Punjabi meal!