Introduction:
Dal Makhani is a cherished Indian dish that has won hearts across the globe. Its rich and creamy texture, combined with aromatic spices, makes it a popular choice for vegetarians and non-vegetarians alike. In this blog, we will explore how to prepare this delectable dish in the comfort of your own kitchen. So, put on your apron and let’s get cooking!(Let’s move forward…).
About Dal Makhani:
Dal Makhani, also known as “Maa ki Dal” or “Dal Bukhara,” originates from the state of Punjab in India. It is a slow-cooked lentil preparation made with black lentils (urad dal) and kidney beans (rajma). The dish is known for its lusciousness, owing to the generous use of butter and cream. It is usually enjoyed with naan, roti, or steamed rice(Let’s move forward…)..
Ingredients:
For the dal:
- 1 cup black lentils (whole urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water (for pressure cooking)
- 2 tablespoons ghee (clarified butter)
- 1 medium-sized onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 green chilies, slit
- 2 medium-sized tomatoes, finely chopped
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 1/2 cup fresh cream
For the tempering:
- 2 tablespoons ghee (clarified butter)
- 1 teaspoon cumin seeds
- 2-3 garlic cloves, finely chopped
- 1/2 teaspoon red chili powder
How to Cook Dal Makhani – Step by Step:
Step 1: Soaking the lentils
- Rinse the black lentils (urad dal) and kidney beans (rajma) under running water.
- Soak them in water overnight or for at least 8 hours. This helps in easy cooking.
Step 2: Pressure cooking the lentils
- Drain the soaked lentils and beans.
- In a pressure cooker, add the lentils, kidney beans, and 4 cups of water.
- Cook on medium-high heat for about 5-6 whistles or until the lentils are soft and well-cooked.
Step 3: Preparing the dal
- Heat ghee in a separate pan and add cumin seeds. Let them splutter.
- Add finely chopped onions and sauté until golden brown.
- Add ginger-garlic paste and slit green chilies. Sauté for a minute.
- Stir in the chopped tomatoes and cook until they turn mushy.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Pour the cooked lentils and kidney beans into the pan. Mix thoroughly.
- Simmer the dal on low heat for about 20-30 minutes, allowing the flavors to blend.
- Stir occasionally to prevent sticking.
Step 4: Adding the cream and finishing touches
- Pour in the fresh cream and mix well.
- Continue to simmer the dal for another 10 minutes to thicken it.
- Adjust the consistency by adding water if required.
- In a small pan, heat ghee for tempering. Add cumin seeds, chopped garlic, and red chili powder. Fry until fragrant.
- Pour the tempering over the prepared dal makhani.
Pro Tips:
- For a richer flavor, you can add a dollop of butter at the end while simmering the dal. It enhances the taste and adds a velvety texture.
- To make the dal more nutritious, you can add a handful of soaked and boiled red kidney beans (rajma) along with the black lentils (urad dal). This will add a pleasant texture and increase the protein content.
- To achieve a creamy consistency, gently mash a portion of the cooked lentils and kidney beans against the sides of the pan with a ladle while simmering. This will help thicken the dal naturally.
- If you prefer a spicier dal makhani, you can increase the amount of red chili powder or add a pinch of Kashmiri red chili powder for a vibrant color without excessive heat.
DAL MAKHANI RECIPE CARD
Ingredients:
- 1 cup black lentils (whole urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water (for pressure cooking)
- 2 tablespoons ghee (clarified butter)
- 1 medium-sized onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 green chilies, slit
- 2 tomatoes, chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons fresh cream
- Fresh coriander leaves for garnishing
Instructions:
- Soak the black lentils and kidney beans overnight in separate bowls. Drain the water before cooking.
- In a pressure cooker, add the soaked lentils, kidney beans, and 4 cups of water. Cook for about 5-6 whistles or until they are soft and well-cooked.
- Heat ghee in a separate pan. Add the finely chopped onions and sauté until they turn golden brown.
- Add the ginger-garlic paste and slit green chilies. Sauté for a minute until the raw aroma disappears.
- Stir in the chopped tomatoes and cook until they turn mushy and the oil starts to separate.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for a couple of minutes.
- Pour the cooked lentils and kidney beans into the pan. Mix thoroughly and let it simmer on low heat for about 20-30 minutes, allowing the flavors to blend.
- Stir occasionally to prevent sticking to the bottom of the pan.
- Pour in the fresh cream and mix well. Continue to simmer for another 10 minutes to thicken the dal.
- Adjust the consistency by adding water if required. Taste and adjust the seasoning as per your preference.
- Garnish with fresh coriander leaves.
- Serve hot with steamed rice, naan bread, or roti.
Conclusion:
Dal Makhani is a timeless Indian dish that brings together the richness of lentils, aromatic spices, and creamy textures. By following the step-by-step recipe above and incorporating the pro tips, you can recreate this classic dish in your own kitchen(Let’s move forward…)..
Whether you’re hosting a dinner party or simply craving a hearty meal, Dal Makhani is sure to delight your taste buds and leave you longing for more(Let’s move forward…)..
FAQs:
Q1. Can I use canned lentils and kidney beans instead of soaking them overnight?
While canned lentils and kidney beans can be used as a shortcut, the flavor and texture of freshly soaked and cooked lentils and beans will be superior. Soaking them overnight allows the lentils and beans to soften, ensuring a creamy and well-cooked dal.
Q2. Can I substitute fresh cream with yogurt or coconut milk?
While yogurt or coconut milk can be used as alternatives, they will slightly alter the taste and texture of the dal. Fresh cream adds a rich and creamy element that complements the flavors of the dish. However, if you prefer a lighter version, you can opt for low-fat cream or a combination of yogurt and cream.
Q3. How long can I store leftover Dal Makhani?
Leftover Dal Makhani can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it on the stovetop or in the microwave, and adjust the consistency with a little water if needed before serving.
Q4. Can I freeze Dal Makhani?
Yes, you can freeze Dal Makhani for up to 2-3 months. Allow it to cool completely before transferring it to freezer-safe containers or zip-lock bags. Thaw it in the refrigerator overnight and reheat it gently on the stovetop.
