How to make DAL MAKHANI RECIPE (2023)

Description:DAL MAKHANI RECIPE

Dal Makhani is a rich and creamy Indian lentil dish that hails from the Punjab region. This vegetarian delight is made from black lentils and kidney beans cooked in a flavorful tomato-based gravy. It’s traditionally slow-cooked for hours, but here’s a quicker version that doesn’t compromise on taste.

Ingredients for DAL MAKHANI RECIPE

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For the dal-

• 1 cup black lentils (urad dal)
• 1/4 cup kidney beans (rajma)
• 4 cups water for soaking
• 4 cups water for cooking
• 1/2 teaspoon salt

For the gravy:

• 2 tablespoons butter
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 2 large tomatoes, pureed
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1/2 cup heavy cream
• Salt to taste

For tempering:

• 2 tablespoons butter
• 1/2 teaspoon cumin seeds
• 2-3 cloves garlic, minced
• 1 green chili, chopped
• 1/2 teaspoon kasuri methi (dried fenugreek leaves)

Garnish:

• Fresh coriander leaves, chopped

Health Benefits of DAL MAKHANI RECIPE

Dal Makhani is a nutritious dish:

• High in protein from lentils and kidney beans.
• Rich in dietary fiber aiding digestion.
• Contains vitamins and minerals like folate, iron, and potassium.
• The use of spices like ginger and garlic can have anti-inflammatory benefits.

Nutritional Value (per serving):

• Calories: Approximately 350 Kcal
• Protein: 12g
• Carbohydrates: 30g
• Fat: 20g
• Fiber: 7g

Time of Cooking:

• Preparation Time: 8 hours (soaking) + 15 Minutes
• Cooking Time: 45 minutes

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Instructions to Cook:

1. Soak black lentils and kidney beans in water for 8 hours or overnight. Drain and rinse.
2. In a pressure cooker, add the soaked lentils and kidney beans, along with 4 cups of water and 1/2 teaspoon of salt. Cook for 6-7 whistles or until they are soft and cooked through. Mash them slightly and set aside.
3. In a separate pan, heat ghee and add cumin seeds. When they sizzle, add chopped onions and sauté until golden brown.
4. Add ginger-garlic paste and green chili. Cook for a few minutes until the raw smell disappears.
5. Add tomato puree, red chili powder, turmeric powder, and cook until the oil separates from the mixture.
6. Add the cooked lentils and kidney beans to the tomato mixture. Mix well.
7. Stir in garam masala and cream. Adjust salt to taste.
8. Simmer the dal on low heat for about 15-20 minutes until it thickens and the flavors meld together.
9. Garnish with fresh coriander leave.

Calorific Value:

Approximately 350 calories per serving.

FAQs: About DAL MAKHANI RECIPE

1. Can I use canned lentils and kidney beans

Yes, you can use canned lentils and kidney beans to save time. Just rinse them thoroughly before using.

2. Can I make it vegan?

Yes, you can substitute butter and cream with vegan alternatives like coconut oil and coconut cream.

3. Can I adjust the spice level?

Absolutely! Adjust the red chili powder and green chili according to your spice tolerance.

4. Can I make it ahead of time?

Yes, Dal Makhani tastes even better when reheated. Make it a day in advance and reheat it before serving.

5. What can I serve with Dal Makhani?

It’s typically served with naan, rice, or roti. A side of raita and pickles complements it well.

Now you’re ready to enjoy a delicious and nutritious bowl of Dal Makhani!