Dal Makhani

Dal Makhani is a popular and hearty dish, traditionally slow-cooked over a low flame for several hours. The dish is served with a dollop of butter on top, hence its name "makhani", which means "buttery" and has become a symbol of North Indian cuisine. Despite its rich ingredients, dal makhani with California walnuts is a healthy choice, as lentils, beans, and walnuts are excellent sources of protein, fibre, and essential nutrients.

Serves

Time

2 hours + overnight soaking

Recipe By

Chef Varun Inamdar

Ingredients

3/4 cup whole black urad dal
1/4 cup kidney beans
1/4 cup California walnuts, chopped roughly
3 cups water, for soaking
3 cups water, for pressure cooking
Salt to taste
1/2 cup fresh tomato puree
1 tbsp ginger garlic paste
1 tbsp Kashmiri chilli powder
Salt to taste
1 cup water, or as required
2 tbsp butter
1 tbsp cream
1 generous pinch kasuri methi
1/2 tsp garam masala

Method

1. Wash and soak urad dal, kidney beans and walnuts in 3 cups of water overnight.

2. Rinse in running water and transfer all of it to a pressure cooker.

3. Add 3 cups of water and cook on low flame for 20 minutes. Turn the flame on high and allow 4 whistles.

4. Allow the steam to settle.

5. Open the lid and mash it all up using 1 cup of water. The walnuts, rajma and dal need to get creamy. Add tomato puree, cream and cook for 15 minutes on medium flame.

6. In a separate vessel, add butter, ginger garlic paste, Kashmiri chilli powder, garam masala, and kasuri methi and add to the cooked dal. Stir well and cook further for another 10 minutes.

7. Serve hot!