Dal Makhani with Beans
2 servings
120 minutes
Dal Makhani is a rich and aromatic dish from Indian cuisine that embodies the traditional flavors of Northern India. Originating from Punjabi cuisine, it features a velvety texture due to the combination of red kidney beans and black lentils. Tomatoes and spices like garam masala and fenugreek add zest, while butter and cream soften the flavor, giving the dish a delicate touch. Dal Makhani is typically served with naan bread or fragrant basmati rice, allowing one to fully enjoy its rich taste. It is an ideal dish for those who appreciate deep flavor nuances and comforting food that warms the soul.
1
Soak red beans and black mung beans overnight in warm water.
- Red kidney beans: 50 g
- Black gram (urad dal): 50 g
2
Cook the legumes until they reach a thick consistency.
- Red kidney beans: 50 g
- Black gram (urad dal): 50 g
3
Add tomato puree, oil, milk, cream, spices, and salt to the mixture. Mix well and heat.
- Tomato puree: 40 g
- Butter: 25 g
- Milk: 50 ml
- Heavy cream 35% fat: 40 ml
- Chili powder: 1 g
- Salt: 2 g
- Fenugreek: 2 g
- Garam masala: 2 g