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Dal makhani recipe

 Dal makhani is a popular Indian dish made with black lentils (urad dal) and kidney beans (rajma), cooked in a rich tomato-based gravy. Here's a basic recipe, with some variations and tips:

Ingredients:

For the lentils:

1 cup urad dal, rinsed and soaked for 4-6 hours

1/2 cup rajma, rinsed and soaked for 4-6 hours

3 cups water

1 teaspoon salt

For the gravy:

2 tablespoons ghee or vegetable oil

1 large onion, finely chopped

2 cloves garlic, minced

1 inch ginger, grated

1 green chili, chopped (optional)

1 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon garam masala

1/4 teaspoon turmeric powder

1/2 teaspoon red chili powder (adjust to your spice preference)

1 can (400ml) chopped tomatoes

1/2 cup heavy cream

1/4 cup cashew nuts, soaked in water for 30 minutes (optional)

Salt to taste

Fresh cilantro, chopped, for garnish

Instructions:

Cook the lentils: In a pressure cooker, combine the lentils, rajma, water, and salt. Close the lid and cook on high heat for 3-4 whistles. Allow the pressure to release naturally, then open the lid and mash the lentils with a potato masher or the back of a spoon.

Make the gravy: Heat ghee or oil in a large pan or Dutch oven over medium heat. Add the onions and cook until softened. Add the garlic, ginger, and green chili (if using) and cook for another minute.

Add the spices: Stir in the coriander, cumin, garam masala, turmeric, and red chili powder. Cook for 30 seconds, until fragrant.

Simmer the gravy: Add the chopped tomatoes, heavy cream, and cashew nuts (if using). Bring to a simmer and cook for 15-20 minutes, until the gravy thickens slightly.

Add the lentils: Add the cooked lentils to the gravy and mix well. Simmer for another 5-10 minutes, until heated through.

Season and garnish: Season with salt to taste and garnish with chopped cilantro.

Tips:

For a richer flavor, you can add a dollop of butter or ghee to the dal makhani before serving.

You can adjust the amount of red chili powder to your desired level of spiciness.

If you don't have cashew nuts, you can omit them or use another nut butter, like almond butter.

Serve dal makhani with rice or naan bread.

You can also add other vegetables to the gravy, such as bell peppers, peas, or spinach.

Variations:

Spicy dal makhani: Add a chopped green chili to the gravy for an extra kick.

Dal makhani with cream: Add 1/2 cup of heavy cream to the gravy for a richer flavor.

Vegan dal makhani: Use plant-based yogurt and vegan cream for a dairy-free version. You can also replace the ghee with vegetable oil.

I hope this helps you make delicious dal makhani!


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