Dal Makhani
- Ready In:
- 1hr 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1⁄2 cup black lentils, soaked overnight (urad dal)
- 1⁄8 cup dried red kidney beans, soaked overnight
- 1 large onion, finely chopped
- 1 medium tomatoes, finely chopped
- 2 -3 garlic cloves
- 1 tablespoon ginger-garlic paste
- 1 tablespoon tomato paste
- 2 tablespoons milk
- 1⁄2 teaspoon red chili powder
- 1 tablespoon butter
- 2 tablespoons cooking oil
- fresh cilantro leaves, chopped for garnish
- water, as needed
- salt, to taste
directions
- HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.
- ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.
- IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.
- SERVE warm with soft, fluffy Naans.
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RECIPE SUBMITTED BY
Growing up across the street from my Grandmother, who made great comfort food, instilled in me a fearlessness for baking and cooking. I've done a lot more since I've been married, but I'll never forget the pride I had after making my first pie! Thanks Gram, I love you!