Daal Makhni

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Daal Makhni, also known as Maa ki Daal, is a popular dish in Indian cuisine that originated in the Punjab region of India. It has black lentils (urad dal), kidney beans, and cream. The dish is known for its rich, creamy texture and savory flavor, and people of all ages and backgrounds enjoy it.

The history of Daal Makhni dates back to the Mughal era in India. It is said that the royal cooks first made the dish for the Mughal emperors. The word was considered a luxurious food item. It was usually reserved for special occasions such as weddings or other celebrations.

Over time, Daal Makhni became a popular dish among the people of Punjab and other parts of India. It is now a staple in many households and is enjoyed as a comfort food. The plate is often served with naan or rice and is a favorite among vegetarians and non-vegetarians.


Here is an authentic recipe for Daal Makhni:


Ingredients:

  • 1 cup black lentils (urad dal)
  • 1/4 cup kidney beans (rajma)
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 tablespoon ginger garlic paste
  • 1 tablespoon butter
  • 1/2 cup cream
  • 1 teaspoon cumin seeds
  • 1 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt, to taste
  • Water, as needed
  • Cilantro, chopped for garnish

Instructions:

  1. Soak the black lentils and kidney beans in water overnight or for at least 8 hours.
  2. Drain the water and rinse the lentils and beans thoroughly. Add the lentils, beans, and 4 cups of water in a pressure cooker or pot. Pressure cook for 4-5 whistles or until the lentils and beans are soft and fully cooked.
  3. In a separate pan, melt the butter over medium heat. Add the cumin seeds and allow them to splutter. Add the chopped onion and sauté until it is soft and translucent.
  4. Add the ginger garlic paste and sauté for a minute. Add the chopped tomatoes and cook until they are soft and mushy.
  5. Add the red chili, turmeric powder, garam masala, and salt to the pan. Stir well to combine and cook for 2-3 minutes.
  6. Add the cooked lentils and beans to the pan and stir to combine. Add water if needed to adjust the consistency of the daal.
  7. Let the daal simmer for 10-15 minutes, stirring occasionally. Add the cream and stir well to combine.
  8. Garnish with chopped cilantro and serve hot with naan or rice.

This authentic recipe for Daal Makhni is perfect for a cozy night in or for a special occasion. It is a dish enjoyed for generations and is a favorite among food lovers worldwide.

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