Recipe for Dal makhani

 

                                                        Recipe for Dal makhani 

Dal Makhani is a thick, creamy lentil stew that is a popular dish in Indian cuisine. It is made with black lentils, kidney beans, spices, and cream. Dal Makhani is typically served with rice or roti.

There are many different variations of Dal Makhani, but the basic ingredients are always the same. The black lentils and kidney beans are soaked overnight to help them cook faster. The spices are typically ground cumin, coriander, turmeric, and garam masala. The cream is added at the end of cooking to give the dish a rich and creamy flavor.

Dal Makhani can be cooked in a pressure cooker or on the stovetop. If you are cooking it on the stovetop, you will need to simmer it for about an hour, or until the lentils and beans are soft.

Dal Makhani is a hearty and flavorful dish that is perfect for a cold winter day. It is also a good source of protein and fiber.

Here is a recipe for Dal Makhani:

Ingredients:

• 1 cup black lentils, soaked overnight
• 1/2 cup kidney beans, soaked overnight
• 1 tablespoon oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon garam masala
• 1/2 teaspoon salt
• 1/4 cup heavy cream
• 1/4 cup chopped cilantro

Instructions:

1. Drain the black lentils and kidney beans.
2. Heat the oil in a large pot over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, coriander, turmeric powder, garam masala, and salt and cook for 1 minute more.
5. Add the black lentils and kidney beans and enough water to cover the lentils by 2 inches.
6. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the lentils and beans are soft.
7. Stir in the heavy cream and cilantro.
8. Serve hot with rice or roti.

Enjoy!