Dal Makhani (Creamy Black Lentils)

Dal Makhani is a traditional North Indian signature dish that is not only high in protein but is also very delicious. This particular black dal (Lentil) along with kidney beans is cooked on low flame & cream and/or butter is added to it for the lovely creamy texture. This dal is usually served with Tandoori Roti, Naan (types of indian breads) and even rice. This is the one of the most popular dishes ordered in Indian restaurants.

I made this today for lunch and we all enjoyed it with tandoori roti, salad and pickle. And ofcourse, there had to be a dessert after the meal. So I made all time favorite- Gulab Jamun. (Click to see the recipe)

All in all- a hearty meal. I am sure you will agree with me after looking at the pictures.

The whole spices that are added to the dal gives lovely aroma and taste. Cinnamon sticks, green cardamom, black cardamom, bay leaves are those wonderful, aromatic spices. Now you can imagine how delicious your lunch or dinner going to be when you prepare this dish.

Here is the recipe (Click here for printable version)

Ingredients:
1 cup black lentils (called whole urad dal)
1/4 cup red kidney beans (soaked for 2-3 hours in water)
6 cups water
1/4 cup heavy cream
2 tbsp butter
3 tbsp ghee (clarified butter)
1 medium onion
2 tomatoes
2 green chillies
1 tbsp chopped ginger
1-2 cloves chopped garlic
1 no. black cardamom
2 nos green cardamom
2 small sticks of cinnamon
1-2 small bay leaves
pinch of asafoetida
1 tsp cumin seeds
1 tsp coriander powder
1/4 tsp garam masala
salt and red chilli powder- to taste
1 tbsp of cream - for garnish
few coriander leaves- for garnish

Method:
1. Pressure cook dal and kidney beans with salt, black cardamom, green cardamom and cinnamon sticks for about 20 minutes on medium low flame. When you open the lid, check to make sure the kidney beans are soft and tender. If they are not, cook on low flame until they are done. You can add more water at this time depending on the amount of water left in the dal.
2. Add the heavy cream to the dal and let it cook on low flame while stirring in between.
3. In a food chopper, finely chop onions, tomatoes, green chillies and garlic cloves together.
4. In a pan, heat 3 tbsp of ghee, add asafoetida and cumin seeds. When cumin seeds starts to change the color, add the bay leaves and ginger. Stir for 10-15 seconds and add the chopped onion tomato mixture.
5. Cook the onion tomatoes mixture for about 8-10 minutes and then add all the dry spices (salt, red chilli powder, coriander powder and garam masala). You can add a tbsp of water if the mixture is dry. Let the mixture cook while stirring until the ghee starts to leave from the sides. Switch off the gas.
6. Add the prepared mixture to the dal and mix well. Let dal cook for another 10-12 minutes on low flame. The dal when done should have a thick creamy texture.
7. Add the butter in the end and mix well.

Garnish with cream and coriander leaves right before serving. Serve hot with Roti, Naan, Parantha or Rice.

Enjoy! :)

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