dal makhani

Dal Makhani is a popular and indulgent North Indian dish made with black lentils (urad dal) and kidney beans (rajma), simmered in a rich and creamy gravy. Here's how to make dal makhani:

**Ingredients**:

For Cooking Lentils and Beans:

- 1 cup whole black lentils (urad dal)

- 1/4 cup kidney beans (rajma)

- Water for soaking

- Water for cooking

- Salt to taste

For the Gravy:

- 2 tablespoons butter

- 1 tablespoon oil

- 1 onion, finely chopped

- 3-4 garlic cloves, minced

- 1-inch piece of ginger, grated

- 2 green chilies, slit

- 2 cups tomato puree (from fresh tomatoes or canned)

- 1 teaspoon Kashmiri red chili powder (for color, adjust according to spice preference)

- 1 teaspoon ground coriander

- 1/2 teaspoon ground cumin

- 1/2 teaspoon garam masala

- 1/2 teaspoon turmeric powder

- 1/2 cup cream

- Salt to taste

- Fresh cilantro (coriander) leaves for garnish

**Instructions**:

1. **Soak and Cook Lentils and Beans**:

   - Rinse the black lentils and kidney beans under cold water until the water runs clear. Then, soak them in enough water for at least 6-8 hours or overnight.

   - Drain the soaked lentils and beans and transfer them to a pressure cooker. Add fresh water and salt. Pressure cook for about 15-20 minutes or until the lentils and beans are soft and fully cooked. Set aside.

2. **Prepare the Gravy**:

   - Heat butter and oil in a pan over medium heat.

   - Add the finely chopped onions and cook until they turn soft and translucent.

   - Add the minced garlic, grated ginger, and slit green chilies (if using) and sauté for another minute until fragrant.

   - Add the tomato puree and cook until the raw smell disappears and the oil starts to separate from the gravy.

   - Stir in the Kashmiri red chili powder, ground coriander, ground cumin, garam masala, turmeric powder, and salt to taste. Cook for a few minutes until the spices are well incorporated into the gravy.

3. **Combine Lentils and Beans with Gravy**:

   - Add the cooked lentils and beans to the pan with the gravy. Mix well to combine, allowing the flavors to meld together.

4. **Simmer**:

   - Let the dal makhani simmer on low heat for about 20-30 minutes, stirring occasionally, until the flavors are well blended and the gravy thickens to your desired consistency.

5. **Finish the Dish**:

   - Pour in the cream and mix well to combine. Let the dal makhani simmer for a few more minutes until heated through.

6. **Garnish and Serve**:

   - Garnish the dal makhani with fresh cilantro leaves.

   - Serve hot with rice, naan bread, or roti (Indian flatbread).

**Variations**:

- Some recipes call for the addition of butter or ghee for extra richness and flavor.

- Adjust the spice level according to your preference by increasing or decreasing the amount of Kashmiri red chili powder and green chilies.

Dal makhani is a comforting and flavorful dish that is perfect for vegetarians and anyone looking for a hearty and nutritious meal. Its creamy texture, aromatic spices, and rich flavors make it a favorite in Indian cuisine.