Dal Makhani

Dal makhani is an Indian delicacy that can stir cravings among even the most hard-core diet freaks and a smile of content and gratification on the faces of the gourmand lot. As soon as one hears the word dal makhani, no one can shy away from the gastronomic sensation that accompanies the name of the dish. It’s every foodie’s dream to have himself left alone with a big bowl of creamy dal makhani served with flat breads!

The smell of dal makhani will make one daydream about it! It tastes great when served warm. Store it in an insulated casserole, one that would keep your dal makhni fragrant and flavorful. This recipe takes less than an hour to make and serves about 4 people.

Having heard songs of praise for dal makhni, you are left to choose between two options: give in to temptation and order some dal makhni online or put on your apron and get cooking.

If you decide to do the cooking, read on!

Health Benefits:

Dal Makhani is an extremely rich source of energy. 1 serving of this delicacy contains 330 calories. It consists of 19g fat, 31g carbs out of which 10g is dietary fibre, 13g protein, and 26% of the daily requirements of iron. It is also rich in Vitamin A, potassium, and calcium. Overall, it is a power-packed dish, which helps you regulate your cholesterol while the folate in the black lentils help you maintain good blood circulation.

Butter and cream are not as good for your waistline but consuming them in moderate proportions gives your body essential fats necessary for the functioning of many organs, such as the heart, brain, liver, and skin.

Ingredients

250 grams black urad Dal, soaked overnight

50 grams kidney beans or Rajma, soaked overnight

60 gms butter

1 tsp cumin Seeds

2 cloves

1 black cardamom

2 green cardamoms

1-inch cinnamon

1 bay leaf

2 very finely chopped onions

1 tbsp ginger garlic paste

1 tsp turmeric

2 tsp red Kashmiri chilli powder

Puree of 5-6 tomatoes

1 tbsp coriander powder

1 cup cream

2 tsp crushed Kasuri Methi

1 tbsp oil

2 tsp salt

Chopped coriander and cream for garnishing

How To Make Dal Makhani

How to Make Dal Makhani

1. Soak both Black urad dal and rajma beans overnight in enough water.
2. Pressure cook the soaked dal with 3 cups of water for 12 whistles.
• Tip : Check the consistency of dal, if they are not cooked well, then add about 1/2 cup water again and pressure cook for 4 to 5 whistles more.

3. In a pan, heat 3 tbsp butter.
4. Add the whole spices - 1 tsp cumin seeds, 2 cloves, 2 green cardamoms, 1 black cardamom, 1-inch cinnamon, 1 medium bay leaf

5. Add finely chopped onions.
6. Stir the onions on a low flame till they are Golden Brown.

7. Add 2 tsp ginger garlic paste.
8. Stir till the raw aroma of ginger-garlic disappears.

9. Add turmeric powder, red chili powder and coriander powder

10. Add the tomato puree.
11. Continue stirring the mixture on medium flame

12. Add the cooked urad dal and rajma to the pot.

13. Add 1 cup water or as required.

14. Stir well, simmer and cook the dal makhani on a low flame.
15. Add butter to the gravy.
16. Add salt as required.
17. Stir well and continue to cook on a low flame
• Tip: Add more water if the gravy looks thick or dry. The longer the dal makhani simmers, the better it tastes.
18. Add 1/4 cup cream.

19. Stir and switch off the flame.
20. Add crushed kasuri methi.

21. Garnish the dal with cream and coriander.

Did you know?

To avoid adding too much butter still cook a rich dal makhani, all you have to do is simmer and cook it for a long time. Punjabis in Peshawar left the dal to simmer in a tandoor overnight to make the dish delicious!