Dhal Makhani is one of my absolutely favorite Indian dishes. It’s rich, complex, flavorful, and with rice makes a complete protein. I order it all the time when I go out for Indian food.

Dhal Makhani

1 c. black urad dal (whole)
1/4 c. kidney beans
1 T. ginger, julienned
2 tsp red chilli powder
3/4 cup tomato puree
2 medium tomatoes
1 T. ginger-garlic paste
1 t. garam masala
1 t. cumin seed powder
3/4 c. fresh cream
4-5 T. butter
salt to taste

1. Soak the dal and rajma overnight. Into the soaked dal add salt, ginger juliennes, 1 tsp red chilli powder and water (the water should be at least 3 times the amount of dal). Pressure cook till the dal is done. Melt the butter in a pan, add onions and saut? till they turn pink. Add the ginger-garlic paste and saute till golden brown.

2. Add finely chopped tomatoes and cook till pulpy. Add the jeera powder, red chilli powder and saute for 1-2 minutes. Add the tomato puree and saute for another 2-3 minutes. Add the cooked dal into this masala. Then add the garam masala powder. Cover and cook over a low flame for about 35 minutes. Add fresh cream and garnish with fresh coriander leaves before serving. Serve with rice or rotis.

Servings: 6

Cooking Tips

1 cup lentils, 3 cups water, bring to a boil, add 1/4 tsp. cayenne and 1/4 tsp. powdered ginger, reduce to simmer and cover. Simmer 30 minutes. Drain and set aside.

Chop 1 onion finely. Place ghee in a large skillet, heat. Add onion, garlic, sautee until golden. Add cumin seeds. When they pop, add tumeric, chili powder, curry powder. Add chopped fresh tomatoes, sautee a few minutes. Add garam masala and lentils. Add 1 12-oz. can kidney beans.

Simmer 10 minutes. Add 3/4 fresh heavy cream.