Original Dal Makhani Gravy Recipe - A Creamy Treat!
Dal Makhani is a classic North Indian dish that has gained immense popularity worldwide. This rich and flavorful lentil curry is made with a combination of black lentils (urad dal) and kidney beans (rajma), simmered in a creamy and buttery tomato gravy. It is a favorite among vegetarians and non-vegetarians alike. In this recipe blog, I'll guide you through the steps to create a delectable Dal Makhani gravy that will leave your taste buds wanting more.
Ingrediants
For the Dal Makhani:
- 1 cup black lentils (Urad Dal)
- 1/4 cup kidney beans (Rajma)
- 1 large onion, finely chopped
- 2 tomatoes, pureed
- 2 tablespoons butter
- 1 tablespoon oil
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 2 green chilies, slit lengthwise (optional)
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon kasuri methi (Dried fenugreek leaves)
- 1/2 cup fresh cream
- Salt to taste
- Chopped coriander leaves for garnish
Directions
Soak the black lentils (urad dal) and kidney beans (rajma) in water overnight or for at least 6-8 hours. Drain the water before cooking.
In a pressure cooker, add the soaked lentils and kidney beans along with 4 cups of water. Cook them on medium heat until soft and well-cooked. This may take about 15-20 minutes in a pressure cooker. Once cooked, set aside.
Heat butter and oil in a deep pan or kadai over medium heat. Add cumin seeds and let them splutter.
Add the finely chopped onions and sauté until they turn golden brown. This will take around 5-6 minutes.
Stir in the ginger-garlic paste and green chilies (if using). Cook for a minute until the raw smell disappears.
Add the tomato puree and cook until the oil starts to separate from the sides. This will take around 8-10 minutes.
Now, add the red chili powder, turmeric powder, and garam masala. Mix well and cook for another minute.
Mash the cooked lentils and kidney beans lightly with the back of a spoon or a masher. Add them to the pan and stir well to combine with the spices.
Pour in 1-2 cups of water, depending on the desired consistency of the gravy. Add salt to taste and mix everything together.
Reduce the heat to low and let the gravy simmer for about 20-30 minutes. This will allow the flavors to meld together and thicken the gravy. Stir occasionally to prevent sticking.
Crush the kasuri methi between your palms and sprinkle it into the gravy. Stir in the fresh cream and cook for an additional 2-3 minutes.
Remove the pan from heat and garnish with freshly chopped coriander leaves.
Serving
Authentic Dal Makhani gravy is ready to be served! Serve it hot with steamed rice, naan bread, or roti.
Conclusion
Enjoy the creamy and luscious Dal Makhani gravy that perfectly balances the spices and flavors. This recipe is sure to impress your family and guests with its rich and authentic taste. So go ahead and indulge in this traditional Indian delicacy!
