Dal Makhani with Spicy Onion Yoghurt
Dal makhani is a classic North Indian lentil dish that is creamy, flavorful, and comforting. It is made with a combination of urad dal (black lentils) and rajma (kidney beans), and is typically cooked with a variety of spices, including cumin, coriander, red chili powder, and garam masala. This dal makhani recipe is a little bit different from the traditional version, in that it uses a combination of whole and split urad dal, which gives it a more complex texture, and it is finished with a spicy onion yogurt. The onion yogurt adds a nice tanginess and creaminess to the dish, and it helps to balance out the heat from the spices. This dal makhani is perfect for a weeknight meal, and it can be served with rice, roti, or naan.
Dal makhani is a dish that has been enjoyed in India for centuries. It is believed to have originated in the Punjab region, and it is said to have been a favorite of the Sikh emperor Ranjit Singh. Dal makhani is typically made with whole urad dal, but this recipe uses a combination of whole and split urad dal. This gives the dal a more complex texture, and it also makes it easier to cook. The addition of the spicy onion yogurt is a modern twist on the traditional recipe, but it adds a nice tanginess and creaminess to the dish. This dal makhani is a delicious and satisfying meal that is perfect for any occasion.
Dal Makhani with Spicy Onion Yoghurt Dal Makhani with Spicy Onion Yoghurt Dal Makhani with Spicy Onion Yoghurt Dal Makhani with Spicy Onion Yoghurt
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 2 cups urad dal
  • 1 cup rajma
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp red chili powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1/2 tsp garam masala
Instructions
  1. Soak the urad dal and rajma overnight.
  2. Rinse the lentils and add them to a pressure cooker with 4 cups of water.
  3. Pressure cook the lentils for 15 minutes.
  4. Heat the oil in a large skillet over medium heat.
  5. Add the onion and cook until softened.
  6. Add the tomatoes, ginger-garlic paste, red chili powder, coriander powder, cumin powder, and garam masala.
  7. Cook for 5 minutes, or until the tomatoes have softened.
  8. Add the lentils to the skillet and stir to combine.
Why It Works
  • The combination of whole and split urad dal gives the dal a more complex texture.
  • The addition of the spicy onion yogurt adds a nice tanginess and creaminess to the dish.
  • This dal makhani is a good source of protein and fiber.
  • It is a relatively easy dish to make, and it is perfect for a weeknight meal.