Dal makhani is a popular North Indian dish that has gained popularity not only in India but also across the world. It is a rich, creamy and delicious lentil dish made with whole black lentils, kidney beans, butter, cream and spices. This dish is usually served with rice or naan and is a perfect vegetarian meal for any occasion.
Ingredients
- 1 cup whole black lentils (Sabut Urad Dal)
- 1/2 cup kidney beans (Rajma)
- 3 tablespoons butter
- 1 large onion, chopped
- 2-3 garlic cloves, minced
- 1 tablespoon grated ginger
- 2-3 green chillies, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 cup tomato puree
- 1 cup cream
- Salt to taste
- Coriander leaves for garnish
Method To Make Dal Makhani
- Soak the black lentils and kidney beans overnight in water.
- In a pressure cooker, add the soaked lentils and kidney beans with enough water to cover them. Add a teaspoon of salt and pressure cook on high heat for about 15 minutes.
- Once the lentils and kidney beans are cooked, remove from the heat and let them cool.
- In a separate pan, heat the butter and add the cumin seeds. When the cumin seeds start to crackle, add the chopped onion and fry until it turns golden brown.
- Add the garlic, ginger and green chillies to the pan and fry for another minute.
- Add the coriander powder, garam masala, turmeric powder and red chilli powder to the pan and fry for a minute.
- Add the tomato puree to the pan and fry for 2-3 minutes.
- Add the cooked lentils and kidney beans to the pan and mix well.
- Add a cup of water to the pan and let it simmer on low heat for about 30 minutes.
- Add the cream to the pan and mix well.
- Garnish with coriander leaves and serve hot with rice or naan.
Tips
- Soaking the lentils and kidney beans overnight will help them cook faster and evenly.
- Pressure cooking the lentils and kidney beans will save time and make the dish more flavorful.
- Adding cream at the end will give the dish a rich and creamy texture.
- Adjust the amount of spices according to your taste.
Variations
- Instead of using cream, you can also use yogurt or coconut milk to make the dish creamy.
- You can also add vegetables like spinach, carrots or peas to make the dish healthier.
- If you want to make the dish spicier, add more green chillies or red chilli powder.
- You can also add kasuri methi (dried fenugreek leaves) for a unique flavor.
In conclusion, dal makhani is a delicious and popular Indian dish that is easy to make and perfect for any occasion. With its rich and creamy texture and flavorful spices, it is sure to please everyone’s taste buds. Give this recipe a try and enjoy the taste of India in your own kitchen.
FAQs
Q. What is dal makhani?
A. Dal makhani is a popular North Indian dish made with whole black lentils (sabut urad dal), kidney beans (rajma), butter, cream, and spices. It is a rich and creamy dish that is usually served with rice or naan.
Q. What are the health benefits of dal makhani?
A. Dal makhani is a good source of protein, fiber, and essential nutrients. Lentils are rich in iron, folate, and magnesium, while kidney beans are rich in protein and fiber. However, the dish is also high in calories, saturated fat, and cholesterol due to the butter and cream used in the recipe.
Q. How do I make dal makhani vegan?
A. To make dal makhani vegan, you can substitute the butter and cream with vegan alternatives. Use vegetable oil instead of butter and coconut cream instead of regular cream. You can also skip the cream altogether and add some coconut milk or cashew cream for a creamy texture.
Q. How do I store leftover dal makhani?
A. 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 before serving.
Q. Can I freeze dal makhani?
A. Yes, you can freeze dal makhani for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container. Thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.
Q. How do I make dal makhani less spicy?
A. If you find dal makhani too spicy, you can reduce the amount of green chillies or red chilli powder used in the recipe. You can also add some cream or yogurt to tone down the spice level.
Q. What is the difference between dal makhani and dal tadka?
A. Dal tadka is a simpler lentil dish made with yellow lentils (moong dal) and tempered with cumin seeds, garlic, and spices. It is a lighter and less creamy dish compared to dal makhani.
Q. Can I make dal makhani in a slow cooker?
A. Yes, you can make dal makhani in a slow cooker. Soak the lentils and beans overnight, and then add them to the slow cooker with the rest of the ingredients. Cook on high for 4-6 hours or on low for 8-10 hours until the lentils and beans are soft and creamy.
