Dal Makhani
Dal Makhani
- 1 cup whole black lentil/whole urad dal
- ½ cup kidney beans/rajma
- 4 cups water
- 1 tsp cumin or ½ tsp cumin powder
- ½ tsp red chili powder/lal mirch powder
- ½ tsp turmeric powder/haldi
- 1 medium size onion (chopped)
- 2 medium size tomatoes (chopped)
- 1 inch ginger/adrak (finely chopped)
- 4-5 garlic/lahsun (finely chopped)
- 1 tsp punjabi garam masala
- 2 to 3 tbsp extra virgin olive oil
- 1/2 Tsp salt
- few coriander leaves for garnishing (optional)
- Soak the both the kidney beans and black lentils overnight if you are making this in the morning. (*If you are making dal makhani in the evening, then soak the dals in the morning.)
- In a pressure cooker, add all the ingredients.Pressure cook for some 12-15 minutes.
- Open and check if the lentils are cooked.
- You should be able to mash the both the kidney beans and black lentils with spoon if they are cooked completely.
- If they are not cooked thoroughly, then pressure cook for 2-3 more minutes. (*Add water if required.)
- Open the cooker and let the dal makhani simmer in the cooker itself without the lid for 10-15 minutes or more till you get a smooth and creamy consistency and texture.
- If you like then you can garnish Dal Makhani with coriander-cilantro leaves (optional).
- Serve dal makhani hot with hot rotis, naan, or wild/brown rice.
