Punjabi Dal Makhani

"Punjabi Dal Makhani: A Rich, Creamy Fusion of Love and Tradition!" 😊

Punjabi Dal Makhani: A Luxurious Lentil Delight

Dal Makhani is one of the treasured gems of Punjabi cuisine, embodying the essence of rich, creamy, and comforting flavors. This dish, made with whole black lentils (urad dal) and kidney beans (rajma), is simmered with a medley of spices and finished with a generous touch of cream and butter. Perfect for festive occasions or a special weekend treat, Dal Makhani makes every meal feel like a celebration. Let’s dive into the art of creating this indulgent dish in your kitchen.

Ingredients

- For the Dal:

- 1 cup whole black lentils (urad dal), soaked overnight

- 1/4 cup kidney beans (rajma), soaked overnight

- 1 large onion, finely chopped

- 2 large tomatoes, pureed

- 2-3 green chilies, finely chopped

- 1 tablespoon ginger-garlic paste

- 1 teaspoon cumin seeds

- 1 teaspoon red chili powder

- 1 teaspoon garam masala

- 1/2 teaspoon turmeric powder

- 2 tablespoons butter

- 1/4 cup fresh cream

- 2 tablespoons ghee or oil

- Salt to taste

- For the Tempering:

- 1 tablespoon butter

- 1 teaspoon cumin seeds

- 2-3 cloves garlic, finely chopped

- 1 small onion, finely chopped

- Fresh coriander leaves for garnish

Instructions

1. Cook the Lentils and Beans:

- Drain the soaked black lentils and kidney beans. In a pressure cooker, add the lentils, beans, turmeric powder, and enough water to cover them. Cook on high flame until the pressure builds, then reduce the flame to medium and cook for about 15-20 minutes until they are tender. Set aside, reserving the cooking liquid.

2. Prepare the Masala Base:

- In a large pan, heat ghee or oil over medium flame. Add cumin seeds and let them splutter. Add the finely chopped onions and sauté until golden brown.

- Add the ginger-garlic paste and green chilies, sauté for another 2-3 minutes until the raw smell disappears.

- Add pureed tomatoes, red chili powder, and salt. Cook until the oil starts separating from the masala, indicating that the tomatoes are well-cooked.

3. Combine and Simmer:

- Add the cooked lentils and kidney beans to the pan, mixing well with the masala. Pour in some of the reserved cooking liquid to achieve the desired consistency. Bring to a boil, then reduce the heat and let it simmer for about 30-40 minutes, stirring occasionally.

4. Incorporate Butter and Cream:

- Stir in the butter and cream, mixing well to combine. Allow the dal to simmer for another 10-15 minutes, letting the flavors meld together.

5. Prepare the Tempering:

- In a small pan, heat butter. Add cumin seeds and let them splutter. Add finely chopped garlic and onion, sauté until golden brown and aromatic.

- Pour the tempering over the simmering dal and mix gently.

6. Garnish and Serve:

- Garnish the Dal Makhani with fresh coriander leaves. Serve hot with naan, roti, or steamed rice for a luxurious and satisfying meal.

Tips

- Soaking the lentils and beans overnight ensures they cook evenly and become tender.

- For an even richer flavor, slow-cook the dal on low heat for a couple of hours. The longer it simmers, the better it tastes.

- Adjust the amount of cream and butter according to your preference for a creamier or lighter version of the dish.

Indulge in the luxurious, creamy goodness of Punjabi Dal Makhani—a dish that brings warmth and joy to every meal. Happy cooking! 😊

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