Revel in the classic goodness of Dal Makhani, served with your choice of two freshly baked naans. A harmonious combination that brings together creamy black lentils and kidney beans in a rich tomato-based gravy, paired with the warm and pillowy perfection of soft naans
:
250 grams whole black lentils (urad dal), soaked overnight
70 grams kidney beans (rajma), soaked overnight
2 large tomatoes, pureed
1 large onion, finely chopped
30 gramss butter
15 ml refined oil
15 grams ginger garlic paste
12 green chilies, finely chopped (adjust to taste)
6 grams cumin seeds
6 grams red chili powder (adjust to taste)
5 grams turmeric powder
6 grams garam masala
250 grams fresh cream
15 grams Salt
Fresh coriander leaves for garnish
Instructions:
**1. Cook Lentils and Kidney Beans:**
1. In a pressure cooker, cook soaked black lentils and kidney beans with enough water until they are soft and well-cooked.
**2. Prepare Gravy:**
1. In a pan, heat butter and oil. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they become golden brown.
3. Add ginger garlic paste and green chilies. Sauté for a minute until the raw smell disappears.
4. Add tomato puree and cook until the oil starts to separate from the tomatoes.
5. Add red chili powder, turmeric powder, and garam masala. Mix well and cook for a couple of minutes.
**3. Combine Cooked Lentils and Kidney Beans:**
1. Add the cooked black lentils and kidney beans to the pan with the prepared gravy. Mix well.
2. Simmer the dal on low heat for about 20-30 minutes, stirring occasionally. This slow cooking enhances the flavors.
**4. Finish with Cream:**
1. Add fresh cream to the dal and mix well. Cook for an additional 1015 minutes.
**5. Garnish:**
1. Garnish with fresh coriander leaves.
Naan:
Ingredients:
500 grams all-purpose flour
6 grams baking powder
5 grams baking soda
125 grams curd (Dahi)
15 ml refined oil
15 grams sugar
Warm water (as needed)
Butter for brushing (optional)
Instructions:
**1. Prepare the Naan Dough:**
1. In a bowl, mix all-purpose flour, baking powder, baking soda, Curd (Dahi), oil, and sugar.
2. Add warm water gradually and knead to form a soft and smooth dough. Cover and let it rest for at least 2 hours.
**2. Roll and Cook Naan:**
1. Divide the dough into small balls. Roll each ball into an oval or round shape.
2. Heat a tawa or griddle. Place the rolled naan on the hot surface.
3. Cook one side until bubbles start to appear. Flip and cook the other side until golden brown.
**3. Serve:**
1. Brush with butter if desired.
2. Serve the Dal Makhani hot with Naan.
Enjoy your Dal Makhani with Naan, a classic and delicious combination!
