Have you heard of Dal Makhani ?
Well it is a very popular Indian cuisine. A veg dish that is packed with flavor and nutrition, originated in a North Indian State of Punjab and has now become a popular dish in Indian restaurants all around the world.
Dal Makhani is a creamy, rich, and aromatic dish made with black lentils (urad dal), kidney beans (rajma) and a blend of spices. The dish is cooked slowly allowing the flavors to blend together and create a distinctive taste that is hard to resist. It is usually served with naan bread, rice, or roti.
We will dive deeper into the world of Dal Makhani and explore its history, ingredients and how to cook it at home. So, let’s get started!
Ingredients of Dal Makhani :
The key ingredients of Dal Makhani are black lentils, kidney beans, tomatoes, onions, ginger, garlic, cream, butter and a some spices. Here’s a list of the ingredients you’ll need to make Dal Makhani:
- 1 cup black lentils (urad dal)
- 1/2 cup kidney beans (rajma)
- 3-4 tomatoes, chopped
- 1 chopped onion
- 1 tablespoon ginger-garlic paste
- 2-3 tablespoons cream
- 2-3 tablespoons butter
- Salt to taste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- Fresh chopped coriander leaves for garnish
Note: You can adjust the spice level according to your taste.
How to Cook Dal Makhani:
Cooking Dal Makhani is a time-consuming process but it’s definitely worth the effort. Here is the step-by-step guide to cooking this delicious dish:
Step 1: Soak the black lentils and kidney beans in water overnight or for around 8-9 hours
Step 2: Take a pressure cooker then add the soaked lentils and kidney beans along with 4 cups of water, salt and red chili powder. Pressure cook for 10-12 whistles or until the lentils and beans are soft and fully cooked.
Step 3: In a separate pan heat the butter and add cumin seeds. Once the seeds crackle add the chopped onions and the ginger-garlic paste. Sauté until the onions turn golden brown.
Step 4: Then add the chopped tomatoes, salt and coriander powder. Cook the mixture until the tomatoes turn soft and mushy.
Step 5: Add the cooked lentils and beans to the tomato mixture. Mix well and simmer for 15-20 minutes. Stir it occasionally.
Step 6: Add cream and garam masala to the mixture. Cook for another 2-3 minutes and mix them well. Cover the pan so that the essence of garam masala get absorbed.
Step 7: Last but not the least garnish it with fresh coriander leaves and serve the hot Dal Makhani with naan bread, rice or roti.
Dal Makhani is a cherished dish in the realm of traditional Indian cuisine, with admirers around the globe. This delectable and savory culinary masterpiece boasts a plethora of essential nutrients, including an abundance of protein, fiber, vitamins, and minerals, rendering it an excellent option for those seeking a nourishing and wholesome meal. The preparation of Dal Makhani is a simple affair, and it pairs well with various accompaniments such as naan bread, rice, or roti. If you have a hankering for authentic Indian fare, it would be wise to give Dal Makhani a try and indulge in its lavish and velvety smoothness.
FAQs:
Q. Is Dal Makhani a healthy dish?
A. Yes, it is a healthy and nutritious dish that is full with protein, fiber, vitamins, and minerals.
Q. Can I use canned lentils and kidney beans to make Dal Makhani?
A. Yes of course you can use canned lentils and kidney beans to make this recipe, but it’s always better to use fresh ingredients for better taste and nutrition.
Q. Can I make Dal Makhani without cream and butter?
A. Yes, you can make a healthier version of this cuisine by skipping the cream and butter and using low-fat yogurt instead.