Dal Makhani With Moong Dal Recipe

Cooking Directions

• STEP 1.Rinse and soak the whole black lentils and split yellow lentils separately for a few hours.
• STEP 2.Pressure cook the lentils until they are soft and mushy.
• STEP 3.In a separate pan, heat butter and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until the onions turn golden brown.
• STEP 4.Add tomato puree, red chili powder, turmeric powder, and garam masala. Cook until the oil separates from the masala.
• STEP 5.Add the cooked lentils to the masala and simmer for a few minutes.
• STEP 6.Add cream and salt to taste. Cook for another 5 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with naan or rice.

Cooking Tips

• Soaking the lentils beforehand helps in reducing the cooking time.
• For a smoky flavor, you can add a piece of charcoal to the cooked lentils and drizzle some ghee over it before serving.
• Adjust the spices according to your taste preferences.

Storage and Serving

• Leftover Dal Makhani can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the dal on the stovetop or in the microwave before serving.
• Serve Dal Makhani with naan, rice, or roti for a complete meal.