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Dal Makhani

Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 4

Ingredients

  • 1 inch piece ginger grated
  • 1/2 tsp garlic minced
  • 2.5 tbsp oil
  • 1 medium red onion chopped
  • 3 medium tomatoes chopped
  • 2 tbsp heavy cream
  • dhaniya (cilantro) optional for garnish

Lentils

  • 3/4 cup maa ki daal (black, whole lentils)
  • 1/4 cup rajma (kidney beans)
  • 2 tbsp chana daal (yellow, half

Spices

  • 1/2 tsp jeera (cumin seeds)
  • 1.5 tsp salt or to taste
  • 1/4 tsp hing (asafoetida)
  • 3/4 tsp sukha dhaniya (coriander powder)
  • 1/2 tsp haldi (turmeric)
  • 1.5 tsp kasoori methi (dried fenugreek)
  • 1/2 tsp red chili powder
  • 3/4 tsp garam masala

Instructions

  • Clean lentils in water.
  • Submerge lentils in water and soak for 4-5 hours.
  • Drain the water out of the lentils and transfer lentils to a pressure cooker.
  • Add 8 cups of water, hing, ginger, garlic, 1 tsp salt, and 1 tbsp oil to the cooker.
  • Put the pressure cooker on high heat. Allow one whistle to sound. Then lower heat to low and cook for an additional 20 minutes.
  • Turn off the heat and allow steam to escape naturally from the pressure cooker.
  • While waiting for the heat to escape, we can prepare the tadka (temper).
  • Heat a kadai or pot of your choice on medium high heat.
  • Add 1.5 tbsp oil. Once hot, add the cumin seeds.
  • Once the cumin seeds start to spatter, add the onions. Saute until translucent.
  • Add the tomatoes. Saute until cooked.
  • Add the coriander powder, haldi, red chili powder, and kasoori methi. When adding the kasoori methi, crush it between your fingers to enhance the flavor.
  • Stir to mix everything together and allow the spices to cook for about 30 seconds. Turn off the heat.
  • Once the steam from the pressure cooker has escaped, open it up and add the tadka (temper) to it.
  • Stir to mix and simmer for another 15 minutes.
  • At this point, adjust the consistency by optionally adding more water if needed.
  • Taste and adjust the salt level. I added about 0.5 tsp at this point, but feel free to adjust that to taste.
  • Add garam masala and heavy cream. Stir to mix.
  • Optionally garnish with cilantro.
  • Eat hot with rice or your favorite bread.