Dal makhani infused with charcoal smokey flavor Recipe

Cooking Directions

• STEP 1.Soak black lentils and kidney beans overnight. Rinse and drain.
• STEP 2.Pressure cook the lentils and beans with water, salt, and turmeric powder until soft and mushy.
• STEP 3.Heat ghee in a pan and add cumin seeds, chopped onions, ginger-garlic paste, and green chilies. Saute until onions turn golden brown.
• STEP 4.Add tomato puree, red chili powder, garam masala, and cook until the oil separates.
• STEP 5.Add the cooked lentils and beans to the pan and mix well. Simmer for 15-20 minutes.
• STEP 6.In a separate bowl, place a small piece of charcoal and heat it until red hot.
• STEP 7.Place the hot charcoal on a small metal plate and put it in the center of the dal mixture.
• STEP 8.Drizzle ghee over the charcoal and immediately cover the pan with a lid. Let it sit for 10-15 minutes to infuse the smokey flavor.
• STEP 9.Remove the charcoal and discard. Garnish the dal makhani with fresh cream and coriander leaves.
• STEP 10.Serve hot with naan or rice.

Cooking Tips

• Soaking the lentils and beans overnight helps in reducing the cooking time.
• You can adjust the spice level according to your preference by adding more or less red chili powder.
• To enhance the smoky flavor, you can also add a pinch of smoked paprika or liquid smoke.
• For a vegan version, replace ghee with oil and cream with coconut milk.

Storage and Serving

• Leftover dal makhani can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheat the dal makhani on the stovetop or in the microwave before serving.
• Garnish with fresh cream and coriander leaves before serving to enhance the presentation.