Servings
Prep Time
Cooking Time
INGREDIENTS
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1 cup of whole black lentils
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1/4 cup of red kidney beans
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1 red onion finely chopped
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1 tablespoon of ginger and garlic paste
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1 green chili finely chopped
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1 tablespoon of cumin seeds
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2 teaspoons of coriander powder
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1teaspoon of cumin powder
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1 teaspoon of Garam Masala
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1 teaspoon of Kashmiri Red Chili Powder
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1 cinamon stick
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4 pieces of black cardomoms
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4 pieces of green cardomoms
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4 pieces of cloves
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1 bayleaf
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1 can of tomato sauce
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2 ounces of butter
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1 tablespoon of Kasuri Methi
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Cilantro to garnish
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2 tablespoons of ghee or neutral oil (not olive oil)
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Salt to taste
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2 cups of water
Creamy and buttery Dal Makhani is India’s most loved dal and mine too! The creaminess of this delicious dal does not come from the whipping cream but instead, it comes from simmering it on low flame for just under an hour to release all the flavors and aromas. This dal can be eaten with rice, naans, paranthas or it’s delicious by itself! Dal Makhani can be cooked completely in an Instant Pot or a stovetop pressure cooker, or you can do half and half as I did. I pressure cooked the dal and kidney beans only and made my masala on the stovetop.
- Pressure cook the dal in an instant pot or a stovetop pressure cooker and set aside. You can soak the dal overnight but I pressure cook it in my Instant Pot for 1 hour without soaking.
- Heat ghee in a deep dutch oven and add in cumin seeds, cloves, bay leaf, black and green cardamoms, cinnamon stick
- When fragrant, add onions and green chilis and cook till they are golden brown
- Add in ginger and garlic paste and cook for 2 minutes
- Add tomato sauce, and all the spices and salt (hold the Kasuri Methi)
- Mix well and allow to cook on low flame with the lid closed for 10-12 minutes or till the oil separates from the masalas
- Add in the dal and kidney beans. Mix well and add the water and allow to simmer for 45 minutes on low flame with the lid half-closed
- Add in butter and Kasuri methi halfway through the simmering
- Garnish with cilantro and enjoy with hot paranthas or rice
- This step is completely optional. You can enjoy the dal without this step.
For additional flavoring, you can do a tempering (Tadka) at the end. Heat 2 tablespoons of oil in a small pan, add cumin seeds. When they start to splatter, switch off the flame, add in 1 teaspoon of Kashmiri Chili powder and add to the dal.
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