Dal Makhani is a rich and creamy lentil dish that hails from the Punjab region of India. It is a beloved staple in Indian cuisine, especially in North India. The dish is traditionally made with whole black lentils (urad dal) and kidney beans (rajma), slow-cooked with butter, cream, and a blend of aromatic spices. The slow-cooking process allows the flavors to meld beautifully, resulting in a comforting, hearty, and luxurious dish often enjoyed with naan, roti, or steamed basmati rice.

Ingredients:

• For the Lentils:

  • 1/2 cup whole black lentils (urad dal)
  • 1/4 cup kidney beans (rajma)
  • 4 cups water
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon salt

• For the Tempering:

  • 2 tablespoons butter or ghee
  • 1 tablespoon vegetable oil
  • 1 large onion, finely chopped
  • 2 tomatoes, pureed
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/4 cup heavy cream
  • Salt to taste

• For Garnish:

  • 1 tablespoon fresh cream (optional)
  • Fresh coriander leaves, chopped

Instructions:

1. Soak and Cook the Lentils:

   • Rinse the black lentils and kidney beans thoroughly under running water. Soak them together in water overnight or for at least 8 hours.
   • Drain and rinse the soaked lentils and beans. In a pressure cooker or large pot, add the soaked lentils, kidney beans, 4 cups of water, turmeric powder, and salt.
   • Pressure cook for 15-20 minutes, or until the lentils and beans are soft and tender. If using a pot, simmer for about 1.5-2 hours, adding more water if necessary.

2. Prepare the Tempering:

   • In a large pan or wok, heat butter, oil, or ghee over medium heat. Add cumin seeds and let them sizzle for a few seconds.
   • Add the chopped onions and sauté until golden brown. Add the ginger-garlic paste and cook for another 1-2 minutes.
   • Stir in the tomato puree, coriander powder, garam masala, red chili powder, and turmeric powder. Cook the mixture for about 5-7 minutes, or until the oil starts to separate from the masala.

3. Combine and Simmer:

   • Add the cooked lentils and kidney beans to the tempering mixture. Mix well and simmer on low heat for 20-30 minutes, stirring occasionally. Add water if the mixture becomes too thick.
   • Stir in the heavy cream and adjust the seasoning with salt. Continue to simmer for another 10 minutes, allowing the flavors to meld together.

4. Finish and Serve:

   • If desired, garnish with a swirl of fresh cream and chopped coriander leaves.
   • Serve hot with naan, roti, or steamed basmati rice.

Nutritional Information (per serving, approx. 200g):

• Calories: ~300-350 kcal
• Proteins: ~12-15g
• Carbs: ~35-40g
• Fiber: ~7-9g

Nutritional Summary:

Dal Makhani is a protein-rich dish due to the lentils and kidney beans, making it a hearty and nutritious vegetarian option. It is relatively high in carbohydrates, owing to the lentils and beans, and provides a good amount of dietary fiber. The use of butter, cream, and ghee contributes to its rich, creamy texture, which also adds to the calorie content. Overall, Dal Makhani is a satisfying dish that offers a balanced mix of nutrients, making it a comforting and filling meal option