The Secret to Making the Perfect Dal Makhani
Black lentils and kidney beans are the main ingredients in the well-known North Indian dish dal makhani. It is a dish that is rich and creamy and ideal for special occasions.
Here is a list of tips for preparing the ideal dal makhani.
Lentils and kidney beans should be soaked overnight. They will cook more quickly and evenly as a result of this.
Before cooking, give the lentils and kidney beans a good rinse. Any contaminants will be eliminated by this.
For two to three whistles, pressure cook the lentils and kidney beans. It ought to take 15 to 20 minutes.
Prepare the tadka while the lentils and kidney beans are cooking. Warm up some ghee or butter.
After being cooked, slightly mash the lentils and kidney beans using a spoon. This will contribute to the texture being creamy.
Add the kidney beans and mashed lentils to the tadka. Add salt, tomato puree, and garam masala as well.
The dal makhani should be cooked for 10 to 15 minutes, depending on the consistency you want.
Before serving, top the dal makhani with little cream and a dab of butter or ghee. It will acquire a rich, creamy flavor as a result.