Want to make authentic Indian Dal Makhani at home? Look no further! This comprehensive guide will give you all the tips and ingredients needed to make it deliciously perfect every time.
If you’re a fan of Indian cuisine, you must have heard of the popular dish called Dal Makhani. It’s a creamy and rich lentil dish that originates from the Punjab region of India. This dish is made from black lentils (urad dal) and kidney beans (rajma) cooked in a creamy tomato-based sauce with a blend of aromatic spices.
In this article, we’ll guide you on how to make this delicious and mouth watering dal makhani at home.
DAL MAKHNI RECIPE
INGREDIENTS
- 1 cup black lentils (urad dal)
- 1/2 cup kidney beans (rajma)
- 2 tablespoons butter
- 2 tablespoons oil
- 1 large onion, finely chopped
- 1 tablespoon ginger chopped
- 1 tablespoon garlic chopped
- 2 large tomatoes pureed
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1/2 teaspoon asafoetida (hing) powder
- 2 bay leaves
- 2 green chilis
- Salt to taste
- 1 cup fresh cream
- 2 tablespoons chopped coriander leaves
| Prep Time | Cooking Time | Total Time | Serving |
| 15 Min | 40-45 Min | 60 Min | 6 |
- Course: Main
- Cuisine: Indian
- Diet: Vegetarian
HOW TO MAKE DAL MAKHANI
Soaking the Lentils and Beans
Soak the lentils and beans overnight or for at least 8 hours. After soaking, rinse them with water and drain the excess water.
Cooking the Lentils and Beans
In a pressure cooker, add the soaked lentils and beans along with 4 cups of water. Add salt, turmeric powder, and red chili powder.
Cook for 20-25 minutes on medium heat or until the lentils and beans are tender.
Preparing the Sauce
Heat a pan and add butter and oil. Once the butter melts, add asafoetida, bay leaves, cumin seeds and let them crackle.
Add the chopped onions and sauté until translucent.
Add chopped ginger, green chili and garlic and sauté for 1-2 minutes.
Add pureed tomatoes and mix well. Add garam masala powder, turmeric powder and coriander powder.
Cook the mixture for 5-6 minutes on medium heat or until the oil separates from the sauce.
Combining the Lentils and Beans with the Sauce
Once the lentils and beans are cooked, add them to the tomato sauce mixture. Mix well and let it simmer for 15-20 minutes on low heat.
Add fresh cream and chopped coriander leaves. Mix well and cook for another 2-3 minutes.
Serving the Dish
Garnish with chopped coriander leaves and serve hot with naan, roti, or rice.
Als read: How to Make Delicious Dum Aloo
SERVING SUGGESTION
Dal makhani can be enjoyed with a variety of accompaniments, making it a versatile dish. Here are some serving suggestions:
- Rice: Serve dal makhani with steamed rice for a classic combination.
- Naan: Enjoy dal makhani with naan bread, which is a popular Indian bread.
- Roti: Serve dal makhani with roti, which is a type of Indian flatbread.
- Salad: Accompany dal makhani with a fresh and crunchy salad, such as cucumber, tomato, and onion salad.
- Raita: Serve dal makhani with raita, which is a cooling yogurt-based side dish.
- Papad: Enjoy dal makhani with papad, which is a crispy Indian snack made from lentil flour.
Experiment with different accompaniments to find your perfect combination.
FAQ ABOUT DAL MAKHANI RECIPE
Can I use canned lentils and beans to make dal makhani?
Yes, you can use canned lentils and beans, but soaking and cooking them from scratch will give you a better texture and taste.
Can I substitute fresh cream with coconut milk?
Yes, you can substitute fresh cream with coconut milk for a vegan version.
How long can I store dal makhani in the refrigerator?
You can store it in an airtight container in the refrigerator for up to 3-4 days.
Can I use other lentils instead of black lentils to make dal makhani?
Black lentils are the traditional lentils used to make dal makhani, but you can use other lentils such as brown lentils or green lentils.
Can I make dal makhani in a slow cooker?
Yes, you can make it in a slow cooker.
Soak the lentils and beans overnight, cook them in a pressure cooker for 15-20 minutes, and then transfer them to a slow cooker with the tomato sauce mixture.
Cook on low for 6-8 hours or on high for 3-4 hours.
PRO TIP
- Soaking the lentils and beans is essential to make them tender and cook faster.
- Use a pressure cooker to cook the lentils and beans faster and evenly.
- Use a good quality cream to make the dish creamy and delicious.
- You can adjust the spices according to your taste.
NUTRITION FACT
Dal makhani is a nutritious and delicious Indian dish that is high in protein, fiber, and essential vitamins and minerals. While it is a high-calorie dish, it can be enjoyed in moderation as part of a balanced diet. By adding this dish to your diet, you can reap its numerous health benefits.
One serving (1 cup) contains the following nutrients:
| NUTRITION FACT |
| Per Serving Cal: 435kcal Carbs: 43g Protein: 17g Fat: 21g Fiber: 8g |
CONCLUSION
Dal makhani is a popular and mouth watering Indian dish that you can easily make at home. This dish is not only delicious but also packed with nutrients, making it a healthy and filling meal option.
With the right ingredients and steps, you can make a creamy and rich dish that will impress your family and friends. So, give this recipe a try and enjoy a taste of India at home.
