Punjabi cuisine has slowly gained its popularity across the globe and is not only confined to the Indian sub-continent. Yes, you guessed it right. Today I am going to share the recipe of Dal makhani | Red kidney beans and black lentil curry. It has a common presence today in almost all the ala-carte menu of most of the Indian restaurants in the vegetarian section. Surprisingly, the non-vegetarian customers too order this Dal makhani | Red kidney beans and black lentil curry as side dish most of the time to have with rotis or naans, apart from ordering meat dishes. So such is the love that this lentil curry of red-kidney beans and black lentils receive!
This Dal makhani | Red kidney beans and black lentil curry recipe, is a very tasty one, though due to the lack of charcoal technique infusion I could not bring out the restaurant version completely. Nevertheless, as home cooked meal, surely you can present this Dal makhani | Red kidney beans and black lentil curry and it’s made without much complexity. I have used cholar dal or chana dal or bengal grams along with red kidney beans and black whole urad dal. One may not choose to use it. It’s equally acceptable. The recipe works the best when it’s cooked slowly on low flame. Surely, that enhances the flavour of the dish and the texture of the dish is gradually made creamy. Since it’s a makhani dish, butter or ‘makhan’ is traditionally used generously. I chose to not use too much butter though. Fresh cream is also added. This can serve as an accompaniment with tandoori roti, roti or naans. You can also check out some of my other makhani posts like ‘Murgh Makhani’, ‘Paneer Makhani’. You can check another wonderful lentil recipe from North India called ‘Dal sultani’.
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Total cooking time of Dal makhani | Red kidney beans and black lentil curry: overnight soaking of lentils ( 12 – 14 hrs ) + 1 hour cooking time
Ingredients need to cook Dal makhani | Red kidney beans and black lentil curry for 3 people:
- 2 cups kaali dal or black whole urad dal
- 1 cup red kidney beans
- 1/2 cup chana dal or bengal gram
- 1 tsp Turmeric powder
- 1 tsp salt
- 1 tsp chilli powder
- 1 tsp kashmiri mirch
- 1 tsp each of coriander and cumin powder
- 2 onions finely chopped
- A paste of 15 garlic cloves, 1 inch ginger
- 2 tomatoes
- 1 tsp cumin powder
- Refined oil
- Butter – 1 tbsp (You are expected to be more generous in terms of adding makhan for makhanis)
- 1 tbsp Fresh cream
- Shahi garam masala powder (powder of nutmeg, mace, cloves, cinnamon and cardamom, white cumin and black cumin, white and black pepper)
- 1 bay leaf
- Handful of kasuri methi or dried fenugreek leaves
Dal makhani | Red kidney beans and black lentil curry Recipe :
- Soak the 3 kinds of lentils in water over-night
- Drain the water. In a pressure cooker, add the pre-soaked lentils. Add cumin, coriander, turmeric powder, salt, chilli powder. Pour water. Close the lid and pressure cook the lentils on slow flame for about 40 minutes till the lentils turn soft and mashable. Let the vapour settle down on its own
- Meanwhile blanch the tomatoes, peel off the skin and make a paste along with ginger and garlic. instead of using fresh tomatoes, you may use tomato purees as well. I like to use the tomatoes fresh!
- Heat oil and butter in a wok
- Add bay leaf, chopped onions and fry till golden brown
- Add ginger-garlic-tomato paste, salt to taste and let the oil begin to separate
- Add kashmiri mirch powder, shahi garam masala powder and cook till oil separates. The tadka is ready!
- Now open the pressure cooker’s lid and on low flame stir
- Add the tadka on to the mashed lentils. Stir. Add more water if need be. On slow flame, cook it till the dal gets it’s desired consistency
- Now, add a handful of kasuri methi (hand crushed dry fenugreek leaves), fresh cream and more butter and simmer for 2 more minutes. Switch off the flame
Dal makhani | Red kidney beans and black lentil curry is ready to serve!
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