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About Dal Makhani
Dal Makhani Recipe: Dal Makhani, a rich and creamy lentil dish from North India, holds a special place in Indian cuisine. It’s a dish that symbolizes warmth, celebration, and the essence of Indian spices. Follow our detailed recipe to create the most authentic and flavorful Dal Makhani at home.
Ingredients for Dal Makhani
To prepare a luscious Dal Makhani, you’ll need the following ingredients:
Main Ingredients
- Whole Black Gram (Urad Dal)—1 cup, soaked overnight
- Kidney Beans (Rajma): 1/4 cup, soaked overnight
- Water: 4-5 cups
For the Masala
- Butter: 3 tablespoons
- Oil, 1 tablespoon
- Onions: 2 medium-sized, finely chopped
- Tomatoes: 3 medium-sized, pureed
- Ginger-Garlic Paste, 2 teaspoons
- Green Chilies, 2, slit
Spices
- Cumin Seeds – 1 teaspoon
- Red Chili Powder – 1 teaspoon
- Turmeric Powder – 1/4 teaspoon
- Coriander Powder – 1 teaspoon
- Garam Masala – 1 teaspoon
- Kasturi Methi (Dried Fenugreek Leaves) – 1 teaspoon
- Salt – To taste
For the Creaminess
- Fresh Cream – 1/4 cup
- Milk – 1/2 cup
Optional
- Fresh Coriander Leaves – For garnish
- A dollop of Butter – For serving
Step-by-Step Instructions for Making Dal Makhani
Step 1: Preparing the Lentils
- Soak the Lentils: Soak the whole black gram and kidney beans in water overnight or for at least 8 hours.
- Pressure Cook: Rinse the soaked lentils and pressure cook them with 4 cups of water and a pinch of salt until they become soft. This usually takes about 8-10 whistles on medium heat.
Step 2: Making the Masala
- Heat the Pan: In a large pan, heat butter and oil together. The combination ensures the richness of butter and prevents it from burning.
- Temper Spices: Add cumin seeds and let them sizzle.
- Sauté Onions: Add the finely chopped onions and cook until golden brown.
- Add Aromatics: Stir in ginger-garlic paste and green chilies. Cook until the raw aroma disappears.
Step 3: Adding Tomatoes and Spices
- Tomato Puree: Pour in the tomato puree and cook until the oil separates from the mixture.
- Spices: Add red chili powder, turmeric, coriander powder, and a pinch of salt. Stir well to combine.
Step 4: Combining Lentils with Masala
- Mix Lentils: Add the cooked lentils to the masala. Mix thoroughly to coat the lentils with the flavorful base.
- Simmer: Add 1-2 cups of water and let it simmer on low heat for at least 30-40 minutes, stirring occasionally.
Step 5: Achieving Creaminess
- Cream and Milk: Stir in fresh cream and milk. Mix well to achieve a rich and creamy texture.
- Kasturi Methi: Crush dried fenugreek leaves between your palms and add them to the dal for an authentic flavor.
- Garam Masala: Finish with a sprinkle of garam masala.
Tips for the Perfect Dal Makhani
- Slow Cooking is Key: For the most authentic taste, simmer the dal for hours to let the flavors meld beautifully.
- Butter Generously: Dal Makhani’s signature taste comes from the liberal use of butter and cream. Don’t skimp on these ingredients.
- Use Fresh Ingredients: Freshly ground spices and ripe tomatoes elevate the dish’s flavor.
Serving Suggestions
Dal Makhani pairs beautifully with:
- Butter Naan: The soft and buttery texture complements the creamy dal.
- Jeera Rice: A lightly spiced rice dish that balances the richness.
- Tandoori Roti: Adds a smoky flavor to the meal.
Top with fresh coriander leaves and a spoonful of butter for a visually appealing and delightful touch.
Health Benefits of Dal Makhani
While Dal Makhani is indulgent, it also offers numerous health benefits:
- Protein-rich: The lentils and kidney beans are an excellent source of plant-based protein.
- Rich in Fiber: Promotes digestive health.
- Loaded with Vitamins: Tomatoes and spices provide essential vitamins and antioxidants.
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