Dal Makhani is a rich source of protein and energy and is staple Punjabi food. Very famous in India and most Indian restaurants abroad, Dal Makhani is easy to prepare and delicious to eat. The seasonings and oil/butter quantity can be adjusted according to one?s preferences.

Recipe for Dal Makhani

1 cup whole urad dal (black gram lentil)
1/3 cup kidney beans (Rajma)
1 tbsp grated or coarsely pound ginger
2 tsp coarsely ground fennel seeds
1 tsp. turmeric powder
� tsp. red chilli powder (according to taste)
1 tsp. cumin seeds for tempering
A large pinch of hing (Asafoetida)
1 tbsp minced ginger & garlic
1 medium onion (thinly chopped)
2-3 medium tomatoes, finely chopped
1/2 tsp. garam masala
1/2 cup fresh cream or fresh butter
2 tbsp chopped coriander leaves (for garnish - optional)
Salt to taste
5-6 cups water (to cook dal)
3-4 tbsp ghee or clarified butter or oil for cooking

Cooking Procedure

1. Wash black urad and rajma and soak overnight.
2. Pressure cook the soaked dal and rajma in 5-6 cups of water along with desired salt, red chili powder, fennel seeds powder, turmeric powder, and grated ginger for 10-12 whistles or till the dal is soft.
3. Mash the mixture lightly and keep aside.
4. Heat oil or butter in a heavy bottomed pan.
5. Add cumin seeds and asafoetida, let it crackle.
6. Sautee ginger, garlic, chopped onions.
7. Next add garam masala and chopped tomatoes.
8. Sautee tomatoes till fat starts to leave the side of the pan.
9. Add mashed dal mixture and little water to get desired consistency.
10. Adjust seasoning to taste and slow cook at low heat for 15-20 minutes.
11. Add fresh cream and simmer for 5 more minutes. Remove from heat.
12. Garnish with coriander leaves and ginger juliennes.
13. Serve hot with Naan or Paratha or rice.