Daal Makhni Recipe

1. Rinse the black lentils (sabut urad dal) and red kidney beans (rajma) under running water. Soak them in 3 cups of water overnight or for at least 6-8 hours.
2. Drain the soaked lentils and beans. In a pressure cooker, add the lentils, beans, and 4 cups of water. Cook them on medium heat for about 20-25 minutes, or until they become soft and tender. You can also cook them in a regular pot, but it may take longer.
3. In a separate pan, heat ghee (clarified butter) over medium heat. Add cumin seeds and let them splutter. Then, add finely chopped onions and sauté until they turn golden brown.
4. Add ginger-garlic paste to the pan and sauté for a minute until the raw smell disappears.
5. Add tomato puree to the pan and cook for 2-3 minutes until the oil starts to separate from the masala.
6. Reduce the heat to low and add turmeric powder, red chili powder, and garam masala powder. Mix well and cook for another minute.
7. Add the cooked lentils and beans to the pan along with the remaining water from the pressure cooker. Stir well to combine all the ingredients.
8. Season with salt according to taste and simmer the daal makhni on low heat for about 30-40 minutes, stirring occasionally. This will allow the flavors to blend together and the daal to thicken.
9. Stir in fresh cream and cook for an additional 5 minutes. Adjust the consistency of the daal by adding more water if desired.
10. Remove from heat and garnish with chopped coriander leaves.

Your delicious Daal Makhni is now ready to be served. Serve it hot with steamed rice, naan bread, or roti for a wholesome and flavorful meal. Enjoy!