Dal Makhani is one of the famous and delicious dishes of North India. No matter what occasion, dal makhani is like a soul food that not only satisfies your hunger but always tastes awesome too. It is made up of kidney beans and lentils. Cooking dal makhani needs fewer ingredients. However, it needs time to cook because lentils need time to be cooked. Let’s check out the recipe for this dish.

Ingredients
Tomato, bay leaves, onion, ginger garlic paste, red chili, dhania powder, butter, Kasuri methi, salt, cream, cumin, urad pulse, rajma, water, sugar, turmeric powder, cardamom.

Recipe
Take one cup of urad dal (urad lentils) and one cup of rajma (kidney beans). Rinse them and add four to five cups of water. It will take six to eight hours to soak. You can also add hot water to hasten the process of soaking the lentils. When the pulses are completely soaked, you should remove the excess water and add fresh water of two to three cups. Take the pressure cooker and put the lentils and wait for at least 8 to 10 whistles.

Now, open the lid of the pressure cooker and check whether the lentils are soft or not. If it is still hard then cook in the pressure cooker again.

In the meanwhile, chop onions, tomatoes, ginger, and garlic. Now, take a frying pan and add one tablespoon of butter or ghee. Add the chopped onions, black and green cardamom. Saute then well for at least two to three minutes. Stir until the golden brown color comes. After that add one tablespoon of ginger and garlic paste. Saute them well until you can smell the spices. You can add tomato puree or sliced tomato. Saute them well. Add some salt, sugar, red chili, turmeric, and cumin powder. Saute them well.

The masala or the gravy needs to be thick and spicy. Saute them well until the reddish-brown color appears. Now, smash the lentils and add them to the frying pan. Stir well and add three cups of warm water. To avoid burning, cook on the low possible heat stirring. After forty-five minutes, add two cups of warm water again to thicken the lentils. Stir for at least half an hour. You should be careful that they do not stick on the frying pan. Your daal makhani is ready. Garnish with kasuri methi, cream, and butter to enhance the flavor. You can serve the dal makhani with bread, paratha or rice. It truly tastes amazing.

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