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Authentic Indian Daal Makhani
Experience the richness of Indian cuisine with this authentic Daal Makhani recipe. This creamy, flavorful dish hails from the region of Punjab, known for its hearty and robust cuisine. It's made with a combination of black lentils (urad dal) and kidney beans (rajma), cooked until tender, then simmered in a fragrant tomato-based sauce spiced with garam masala, turmeric, and red chili powder. The dish is finished with a drizzle of fresh cream and a sprinkle of chopped cilantro, offering a perfect balance of spice and creaminess. Serve this soul-soothing dish with steamed rice or naan bread for an unforgettable culinary experience.
Ingredients
- Black lentils (whole urad dal)
- 1 cup
- Kidney beans (rajma)
- 1/2 cup
- Ghee (clarified butter)
- 2 tablespoons
- Onion, finely chopped
- 1 large
- Garlic cloves, minced
- 3
- Ginger, grated
- 1 inch piece
- Tomatoes, pureed
- 2 large
- Red chili powder
- 1 teaspoon
- Turmeric powder
- 1/2 teaspoon
- Garam masala
- 1 teaspoon
- Salt
- to taste
- Fresh cream
- 1/4 cup
- Cilantro leaves, chopped
- for garnish
Instructions
- Rinse black lentils and kidney beans thoroughly under running water. Soak them overnight or for at least 6 hours.
- Transfer the soaked lentils and kidney beans to a pressure cooker. Add 4 cups of water and pressure cook for 15-20 minutes until they are soft and tender.
- In a large pan, heat ghee over medium heat. Add finely chopped onions and sauté until they turn golden brown.
- Add minced garlic and grated ginger to the pan. Cook for an additional 2 minutes.
- Next, add pureed tomatoes, red chili powder, turmeric powder, garam masala, and salt. Cook for about 10 minutes, stirring occasionally until the tomatoes are well cooked and the spices are thoroughly combined.
- Add the cooked lentils and kidney beans to the pan, stirring well to combine. Lower the heat and let the mixture simmer for 20-30 minutes, allowing the flavors to meld together.
- Stir in fresh cream and continue to simmer for an additional 5 minutes.
- Before serving, garnish with freshly chopped cilantro leaves. Serve this delicious Daal Makhani hot with steamed rice or naan bread.
Tips
- You can adjust the heat level by increasing or reducing the amount of red chili powder.
- For a vegan version, replace ghee with oil and skip the fresh cream or use a vegan substitute.
Dietary Information
Servings: 4 Dish Type: Main Course Prep Time: 15 minutes (plus soaking time) Cook Time: 1 hour Calories: 350 Fat: 15g Carbs: 40g Protein: 15g Sodium: 800mg Sugar: 5g
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