Dal Makhani

Dal Makhani is a delight to cook, but it can also be a bit tricky. Often, first-time cooks struggle with getting the consistency right, and undercooking or overcooking the lentils. The key is to soak the black lentils and kidney beans overnight to reduce cooking time and ensure the lentils are cooked thoroughly. Overcooking the lentils can create a mushy texture, which is not desirable. Another common mistake is skipping the tempering process. Tempering is a vital step, where ghee, hot spices and aromatics are added towards the end. Make sure not to overlook this traditional Indian culinary technique, as it gives the dish a nice depth of flavor and aroma. One way to get the most out of your Dal Makhani is by adding a touch of cream just before serving. This adds an extra layer of creaminess, bringing out the richness of the lentils. In terms of little-known tips, cooking the Dal Makhani on low heat for a prolonged time enhances the flavor. The slower the lentils cook, the richer the dish. However, if time is a constraint, using a pressure cooker is a good alternative, just be cautious not to overcook the lentils.