Refreshing Delight: Step-by-Step Guide to Making Punjabi Dal Makhani.

Certainly! Here's a step-by-step method for making Dal Makhani:

Step 1: Gather the ingredients

1 cup of whole black lentils (sabut urad dal)

1/4 cup of red kidney beans (rajma)

4 cups of water for pressure cooking

2 tablespoons of butter

1 tablespoon of oil

1 large onion, finely chopped

2 teaspoons of ginger-garlic paste

2 green chilies, slit

2 tomatoes, finely chopped or pureed

1 teaspoon of cumin powder

1 teaspoon of coriander powder

1/2 teaspoon of turmeric powder

1/2 teaspoon of red chili powder (adjust to taste)

1/2 cup of heavy cream

Salt to taste

Fresh coriander leaves for garnishing

Step 2: Prepare the lentils and beans

Rinse the black lentils and kidney beans thoroughly under cold water.

Soak them together in water for about 6-8 hours or overnight.

Drain the soaked lentils and beans.

Step 3: Cook the lentils and beans

In a pressure cooker, add the soaked and drained lentils and beans along with 4 cups of water.

Close the lid and cook on high heat until the pressure builds up.

Reduce the heat to low and cook for about 20-25 minutes, or until the lentils and beans are soft and well cooked.

Allow the pressure to release naturally before opening the cooker.

Step 4: Prepare the tempering

In a separate pan, heat butter and oil over medium heat.

Add the chopped onions and sauté until they become soft and golden brown.

Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell disappears.

Add the chopped tomatoes or tomato puree and cook until the oil separates from the mixture.

Step 5: Add spices and cooked lentils

Add cumin powder, coriander powder, turmeric powder, and red chili powder to the pan. Mix well and cook for a minute to release the flavors.

Transfer the cooked lentils and beans from the pressure cooker into the pan.

Stir well to combine the lentils with the spices and tempering.

Step 6: Simmer and finish

Reduce the heat to low and let the dal makhani simmer for about 20-30 minutes, stirring occasionally.

Mash some of the lentils against the sides of the pan with a spoon or the back of a ladle to thicken the gravy.

Stir in the heavy cream and salt to taste. Mix well and cook for another 5 minutes.

Step 7: Garnish and serve

Garnish the Dal Makhani with fresh coriander leaves.

Serve hot with naan bread, roti, or rice.

Enjoy your homemade Dal Makhani, a creamy and comforting Indian lentil dish