Dal Makhani is a popular North Indian dish known for its creamy texture and rich flavors. Here’s a traditional recipe for making Dal Makhani at home:

Ingredients:

• 1 cup whole black lentils (black gram dal)
• 1/4 cup red kidney beans (rajma)
• 3 cups water (for pressure cooking dal)
• Salt to taste

For the Gravy:

• 3 tablespoons butter
• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 large onion, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 large tomatoes, pureed
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 cup fresh cream
• 2 tablespoons kasuri methi (dried fenugreek leaves), crushed
• Salt to taste
• Chopped fresh coriander leaves for garnish

Instructions:

1. Prepare the Lentils:
   • Rinse the whole black lentils and red kidney beans together under running water until the water runs clear.
   • Soak them in enough water for at least 4-6 hours or overnight.
2. Pressure Cook the Lentils:
   • Drain the soaked lentils and kidney beans.
   • In a pressure cooker, add the lentils and kidney beans along with 3 cups of water and salt to taste.
   • Pressure cook for about 4-5 whistles on medium heat or until the lentils are completely cooked and soft. Allow the pressure to release naturally.
3. Prepare the Gravy:
   • Heat butter and oil in a heavy-bottomed pan or kadai over medium heat.
   • Add cumin seeds and let them splutter.
   • Add finely chopped onions and sauté until they turn golden brown.
   • Add ginger-garlic paste and sauté for a minute until the raw smell disappears.
4. Add Tomato Puree and Spices:
   • Add tomato puree and mix well.
   • Cook until the oil starts to separate from the masala.
5. Add Spice Powders:
   • Add turmeric powder, red chili powder, coriander powder, and garam masala.
   • Mix well and sauté for 2-3 minutes until the masala is cooked through and fragrant.
6. Simmer the Dal:
   • Add the cooked lentils and kidney beans along with any remaining cooking liquid to the masala.
   • Mix well and let it simmer on low heat for about 20-30 minutes, stirring occasionally. This helps the flavors to meld together.
7. Add Cream and Kasuri Methi:
   • Once the dal has thickened to your desired consistency, add fresh cream and crushed kasuri methi.
   • Mix well and cook for another 2-3 minutes.
8. Adjust Seasoning and Serve:
   • Check for salt and adjust if needed.
   • Garnish with chopped fresh coriander leaves.
   • Serve hot with naan, rice, or any Indian bread of your choice.

Tips:

• Creaminess: To enhance the creaminess, you can add more butter or cream according to your preference.
• Consistency: If the dal becomes too thick, adjust by adding a little water.
• Flavor: Letting the dal simmer after adding cream and kasuri methi helps in developing richer flavors.
• Leftovers: Dal Makhani tastes even better the next day as the flavors continue to meld.

Enjoy your homemade Dal Makhani!