No Onion No Garlic Dal Makhni Recipe

Cooking Directions

• STEP 1.Wash and soak the black lentils and kidney beans overnight.
• STEP 2.Pressure cook the lentils and beans with water, salt, and turmeric powder until they are soft and well-cooked.
• STEP 3.Heat oil in a pan and add cumin seeds, ginger, and green chilies. Saute for a minute.
• STEP 4.Add tomato puree, red chili powder, coriander powder, and garam masala. Cook until the oil separates from the masala.
• STEP 5.Add the cooked lentils and beans to the tomato masala and mix well. Simmer for 10-15 minutes.
• STEP 6.Add cream and kasuri methi (dried fenugreek leaves) to the dal and mix well. Cook for another 2-3 minutes.
• STEP 7.Garnish with fresh coriander leaves and serve hot with rice or naan bread.

Cooking Tips

• Soaking the lentils and beans overnight helps in reducing the cooking time.
• You can adjust the spice level according to your taste preferences.
• For a richer flavor, you can add a dollop of butter or ghee before serving.

Storage and Serving

• Leftover dal makhni 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 the dal makhni with steamed rice, jeera rice, or naan bread for a complete meal.