Creamy Dreamy Dal Makhni: A Hug in a Bowl 🌸 🍳

Ingredients 🥄

1 cup whole black lentils (urad dal)
1/4 cup kidney beans (rajma)
4 cups water (for soaking)
4 tablespoons butter or ghee (clarified butter, for that authentic touch!)
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
2 medium tomatoes, pureed
1/2 teaspoon turmeric powder
1 teaspoon red chili powder (adjust to your spice preference)
1 teaspoon garam masala
1/2 teaspoon dried fenugreek leaves (kasuri methi), crushed
1 cup heavy cream
Salt to taste
Fresh cilantro, chopped, for garnish

Instructions 📋

First, the prep! Rinse the urad dal and rajma thoroughly. Soak them in 4 cups of water overnight or for at least 6-8 hours. This step is super important for that creamy texture!
Next, drain the soaked lentils and beans. Add them to a pressure cooker with 4 cups of fresh water and a pinch of salt. Pressure cook for about 6-7 whistles on medium heat, or until the lentils and beans are very soft and mushy.
Now, the magic happens! Heat the butter or ghee in a large pot or pan over medium heat. Add the chopped onion and sauté until golden brown.
Then, add the ginger-garlic paste and sauté for another minute until fragrant.
Pour in the tomato puree, turmeric powder, and red chili powder. Cook until the tomatoes are nicely cooked and the oil starts to separate from the sides. 🍳
Add the cooked lentils and beans to the pot. Mix well and bring to a simmer.
Reduce the heat to low, cover, and let the dal simmer for at least an hour, stirring occasionally. This slow cooking process is key to developing the rich flavor. The longer it simmers, the better it tastes!
Finally, stir in the garam masala, crushed kasuri methi, and heavy cream. Mix well and simmer for another 5-10 minutes.
Season with salt to taste.
Garnish with fresh cilantro. Serve hot with naan, roti, or rice. Enjoy this little piece of Punjabi heaven! 🌸