Dal Makhni, also known as “Maa ki Dal” in some parts of India, is a popular lentil dish that originates from the Punjab region of North India. It is a rich and creamy dish made with whole black lentils, red kidney beans, and a blend of aromatic spices, cooked slowly to perfection. Dal Makhni is often considered a comfort food and is a favorite among many Indian food lovers. In this blog post, we will share an authentic Dal Makhni recipe that you can easily make at home and enjoy the deliciousness of this classic Indian dish.

Ingredients: For the Dal:

• 1 cup whole black lentils (sabut urad dal)
• 1/4 cup red kidney beans (rajma)
• 4 cups water for pressure cooking
• 1 teaspoon salt
• 1/2 teaspoon turmeric powder
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 tablespoon ginger-garlic paste
• 2 tablespoons butter
• 2 tablespoons oil
• 2 medium-sized onions, finely chopped
• 2 medium-sized tomatoes, finely chopped
• 1/2 cup tomato puree
• 1/2 cup heavy cream
• 1/2 teaspoon garam masala
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)
• Chopped cilantro for garnish

For the Tadka (Tempering):

• 1 tablespoon butter
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon red chili powder

Instructions:

1. Soak the black lentils (sabut urad dal) and red kidney beans (rajma) in water separately for at least 6-8 hours or overnight. Then drain the water and rinse them well.
2. In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of water, salt, turmeric powder, cumin seeds, red chili powder, and ginger-garlic paste. Close the lid and pressure cook for about 6-7 whistles on medium flame or until the lentils are cooked and soft.
3. Once the lentils are cooked, open the pressure cooker and mash them slightly with the back of a spoon or a masher. Set aside.
4. In a separate pan, heat butter and oil together. Add the chopped onions and sauté until golden brown.
5. Add the chopped tomatoes and cook until they are soft and mushy.
6. Add the tomato puree and cook for a few minutes until the oil starts to separate.
7. Add the cooked lentils and kidney beans to the pan and mix well with the onion-tomato mixture.
8. Add heavy cream, garam masala, and kasuri methi (dried fenugreek leaves). Mix well and let it simmer for about 10-15 minutes on low flame, stirring occasionally.
9. For the tadka (tempering), heat butter in a small pan. Add cumin seeds and red chili powder. Let it sizzle for a few seconds.
10. Pour the tadka over the simmering lentils and kidney beans mixture. Mix well.
11. Garnish with chopped cilantro and serve hot with naan, roti, or rice. Enjoy the authentic and delicious Dal Makhni!

Tips:

• Soaking the lentils and kidney beans overnight or for at least 6-8 hours is important to ensure that they cook evenly and become soft.
• You can adjust the spices and cream according to your taste preferences. If you like it spicier