Dal Makhani is a trending lentil dish from the Indian cuisine of the Punjab region. It's made with black lentils (urad dal) and kidney beans (rajma) simmered in a creamy, tomato-onion-based sauce. These ingredients are slow-cooked in a flavourful broth with onions, garlic, ginger, and spices like cumin, coriander, and cinnamon. A touch of butter and cream gives the sauce a luscious finish with just enough acidity. The dish has a deep, dark colour and a rich, slightly smoky taste from the slow-cooking method. The lentils become soft and creamy, contrasting with the firm kidney beans. Not only is Dal Makhani loved by all, but it is a delicious source of protein and is majorly served with rice or roti, making it an absolute staple in Punjabi cuisine. You can easily find it in most restaurants around the world. The name Dal Makhani itself originates from the Punjabi word Makhani, which signifies butter. This tells us the importance of butter in the entire dish! This dish is delicious and highly nutritious, packed with protein, fibre, and essential vitamins and minerals. Dal Makhani recipe is perfect for both special occasions and everyday meals.

• 2 tbsp ghee
• 50 gms red rajma
• 100 gms urad dal
• 1 tsp red chili powder
• 1 tbsp ginger-garlic paste
• 1/4 tsp turmeric powder
• 1 tbsp tomato puree
• 1 tsp salt
• 1 onion
• 1 tsp coriander powder
• 1/2 tbs garam masala
• 1/2 tsp dairy cream

• First, wash 1 cup each of black lentils and kidney beans with water, then soak them in water for at least 4 hours or overnight. Discard the water, and put the lentils and beans into a big pan with 4 cups of water. Bring to a boil, then turn the heat low and simmer for an hour or until the lentils are tender. In a separate pan, over medium heat melt 2 tbsp of butter.
• Add 1 small onion, finely chopped, and saut until softened. Add 2 cloves of garlic, minced, and 1-inch ginger, grated, and cook for another minute. Add 1 can of diced tomatoes, 1 tsp cumin powder, 1 tsp coriander powder, and 1/2 tsp cinnamon powder.
• Cook for 2-3 minutes, stirring constantly. Add the cooked lentils and beans to it, mix well.
• Add 1/2 cup heavy cream and mix well. Reduce heat to low and let simmer for 10-15 minutes or until sauce thickens.
• Sprinkle salt to taste.
• Mix in 2 tbsp butter and 2 tbsp chopped fresh coriander.
• In a while, the dal will achieve tenderness and absorb all flavours. The beauty of slow cooking is that it helps the flavours to develop in richness and depth. Adding heavy cream will give a silky texture to the sauce, with a light tang to it.
• The final addition of butter and cilantro elevates the flavour and aroma of the dish. Dal Makhani is the ultimate comfort food, a meal that will not fail to satiate your appetite, be it a special or a regular day.
• It goes well with basmati rice, roti, or naan.