India
Dal Makhani (Black Gram with Cream), prepared with whole dried urad dal, dried kidney beans (rajma), water (to cook dal).
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Measuring cups and spoons · Kitchen knife · Cutting board · Cooking pot · Slow cooker · Grater · Potato masher · Frying pan
9 clear steps
Rinse the urad dal and kidney beans. Cover with plenty of cool water and soak overnight (at least 5 hours), preferably in the refrigerator. Drain and discard the soaking water.
Put the drained dal and kidney beans in a large pot with the listed 5–6 cups fresh water. Bring to a full, brisk boil and boil for at least 30 minutes to deactivate kidney-bean lectins. Then add salt, chile powder, turmeric, and grated ginger and simmer until the beans are completely soft. Add water as necessary to keep them covered. Do not cook raw kidney beans only in a slow cooker.
Keep the cooked dal aside.
Heat oil or butter in a thick bottomed pan. Add hing, bay leaves, cinnamon stick, cloves, and chopped onions and cook until light golden brown in color. When the onion turns brown, add ginger garlic paste, and sauté.
Add chopped tomatoes. Sauté and add coriander powder. Sauté until tomatoes are well mashed.
Add cooked dal and water as needed.
Mix it well and simmer for 15–20 minutes.
Add fresh cream and clarified butter, and let it simmer for 5 minutes. Remove from the heat. Garnish with coriander leaves before serving.
Serve hot with naan, paratha or rice.
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