In every Indian home, lentil has a great value, starting from lentil curry which is known as dal for adding to other dishes. And this dish, dal makhani is one of the popular Indian dishes. This is a spicy lentil preparation blended with whole spices. In any family gathering, this dal makhani dish stands up first especially from the veg counter. So today let’s try out this restaurant style recipe for your next family gathering.
In every Indian home, lentil has a great value, starting from lentil curry which is known as dal to adding to other dishes.
- 1 Onion chopped
- ½ cup Fresh cream
- 3 tablespoon Butter
- 2 Tomatoes chopped
- Salt to taste
- 1 tablespoon Vegetable oil
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala powder
- 8 Garlic cloves chopped
- 2 inches Ginger root chopped
- 2 teaspoon Cumin seeds
- ¼ cup Red kidney beans
- ¾ cup Black matpe beans (Urad Dal)
- Pinch of Dry fenugreek leaves powder
- Handful of Coriander leaves
Soak the red kidney beans and black matpe beans overnight in 4 cups of water.
Next day boil the soaked beans in the same water by adding salt, red chili powder, and ½ the chopped ginger until the lentils are boil and soft.
Now peel and chop the onion, ginger, tomatoes, and garlic finely.
Then heat oil and butter in a pan.
Add cumin seeds and when the cumin seeds crackle, add chopped onions and fry them till they are golden brown.
Then add chopped ginger, garlic, and chopped tomatoes and sauté them till the tomatoes are well mashed.
Now add the boiled lentil and stir it continuously.
Mash the lentil with the back of the ladle while stirring continuously.
The above process will give a creamy texture to the lentil.
Then add the boiled stock, if needed add extra water and simmer on very low heat for 15 minutes.
Now add fresh cream and Garam Masala Powder and let it simmer for more 5 minutes.
For a finishing touch add a couple of pinch of dry fenugreek leaves powder and coriander leaves; if wished.
The hot creamy, spicy daal makhani is ready to serve as a side dish.