Ingredients:
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
style="font-size: x-large;">- 4 cups water for pressure cooking
- 2 tablespoons ghee or butter
- 1 teaspoon cumin seeds
- 1 large onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 green chilies, finely chopped (optional)
- 2 tomatoes, pureed
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- 1/4 cup fresh cream
- Fresh coriander leaves for garnishing
Instructions:
1. Rinse the black lentils (urad dal) and kidney beans (rajma) under running water. Soak them in water overnight or for at least 6-8 hours. This will help in reducing the cooking time.
2. After soaking, drain the water and transfer the lentils and beans to a pressure cooker. Add 4 cups of fresh water and cook on medium heat for about 6-7 whistles, or until the lentils and beans are soft and cooked through. Set aside.
3. In a large pan or kadai, heat ghee or butter over medium heat. Add cumin seeds and let them splutter.
4. Add the chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and chopped green chilies (if using). Sauté for a minute until the raw smell disappears.
6. Add the tomato puree and cook for a couple of minutes until the oil starts to separate from the mixture.
7. Reduce the heat to low and add red chili powder, turmeric powder, coriander powder, and garam masala. Mix well and cook for a minute to allow the flavors to blend.
8. Pour the cooked lentils and beans (along with any liquid) into the pan. Mix well with the tomato-spice mixture.
9. Add salt to taste and simmer the dal on low heat for about 20-30 minutes, stirring occasionally. This will help the flavors to meld together and the dal to thicken.
10. Stir in the fresh cream and cook for an additional 5 minutes.
11. Garnish with fresh coriander leaves.
12. Serve hot with naan bread or steamed rice.
Enjoy your homemade Dal Makhani!
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