Cook Like a Pro: Easy & Delicious Dal Makhani Recipe

Cook Like a Pro: Easy & Delicious Dal Makhani Recipe

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Dal Makhani is a popular North Indian dish loved for its creamy texture, rich flavors, and comforting appeal. Whether you're cooking for a special occasion or craving a warm bowl of comfort food, Dal Makhani is a surefire way to impress. And the best part? You don’t need to be a pro chef to make this dish at home with Organic Mustard Oil. Let me walk you through an easy recipe that will have you cooking like a pro in no time!

What You'll Need:

1 cup whole black lentils (sabut urad dal)

¼ cup red kidney beans (rajma)

4 cups water

2 tbsp ghee or butter

1 onion, finely chopped

1 tomato, finely chopped

1 tsp ginger-garlic paste

1 tsp cumin seeds

1 tsp garam masala powder

½ tsp turmeric powder

1 tsp coriander powder

1-2 green chilies, chopped (optional)

Salt to taste

2 tbsp fresh cream

1 tbsp kasuri methi (dried fenugreek leaves)

Fresh cilantro for garnish

Instructions:

Soak the Lentils & Beans: Begin by soaking the black lentils and kidney beans overnight or for at least 8 hours. This step helps in softening the legumes and cuts down on cooking time.

Cook the Dal: Drain the soaked dal and beans. In a pressure cooker, add them along with 4 cups of water and a pinch of salt. Cook on medium heat for about 6-7 whistles or until the dal is soft and mushy. If you're not using a pressure cooker, you can cook them in a regular pot, but it will take longer (about 45 minutes to 1 hour). Keep adding water as needed.

Prepare the Tempering: In a pan, heat ghee or butter over medium heat. Add cumin seeds and let them splutter. Now, add chopped onions and sauté until golden brown. Add the ginger-garlic paste and chopped tomatoes, cooking until the tomatoes soften.

Spice It Up: Add garam masala powder, turmeric, coriander powder, and chopped green chilies (if using). Stir well and let the spices cook for about a minute.

Combine Dal and Tempering: Add the cooked dal to the pan with the tempering. Mix well and let it simmer for 10-15 minutes on low heat. The longer you let it cook, the better the flavors will meld together. If the dal seems too thick, add some water to reach your desired consistency.

Creamy Finish: Add fresh cream and kasuri methi to the dal, stirring gently. This will give your Dal Makhani that creamy, rich texture that makes it so irresistible. Let it cook for another 5 minutes.

Garnish and Serve: Garnish with fresh cilantro and serve hot with naan, rice, or paratha.

Pro Tips:

Slow Cook for Maximum Flavor: click here For the best taste, let the dal simmer on low heat for as long as possible. Slow cooking allows the flavors to develop and meld together beautifully.

Adjust the Spice Level: You can control the heat by adjusting the number of green chilies or spices you use.

Add Extra Cream for a Richer Taste: If you love the creamy texture, you can add more cream to your Dal Makhani.

For a special touch, visit Behtreen for more expert tips, cooking ideas, and delicious recipes to elevate your kitchen skills.

Conclusion:

Now that you know how to make Dal Makhani like a pro, it’s time to gather your ingredients and get cooking! This comforting dish is perfect for family meals or impressing guests with your culinary skills. Enjoy the flavors of a true North Indian classic with this simple, yet delicious recipe. Happy cooking!

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