Ingredients for Dal Makhani Recipe:
| 1 cup black lentils (urad dal) |
| 1/4 cup kidney beans (rajma) |
| 1 onion, chopped |
| 1 tablespoon ginger paste |
| 1 tablespoon garlic paste |
| 1/2 cup cream |
| 2 tablespoons butter |
| 1 teaspoon cumin seeds |
| 1 teaspoon coriander seeds |
| 1/2 teaspoon garam masala |
| 1/2 teaspoon turmeric powder |
| 1/2 teaspoon salt |
| 2 tablespoons oil |
| 1/4 cup chopped coriander leaves |
Method for Dal Makhani:
- Wash the black lentils and kidney beans and soak them in water for 4-6 hours. Drain and rinse.
- In a Vardaan stainless steel Saucepan, add the lentils, beans, 4 cups of water, and salt. Cook on low heat for 2-3 hours, until the lentils and beans are soft and mushy
- In a separate pan, heat the oil and add the cumin and coriander seeds. Fry until fragrant.
- Add the onion, ginger paste, and garlic paste. Fry until the onion is soft and translucent.
- Add the cooked lentils and beans to the pan with the onion mixture. Mix well.
- Add the garam masala, turmeric powder, cream, and butter. Mix well and cook on low heat for 10-15 minutes, until the sauce has thickened and the flavors have melded together.
- Garnish with chopped coriander leaves. Serve hot with rice or bread.
Cooking time: 3 hours 30 minutes
