Healthy Recipe

Dal Makhani Recipe

Recipe By:
Sheethal
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Dal Makhani Recipe
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  • Total Time 45 min Ico-add
  • Yield 4 Servings
  • Level Medium

Dal makhani, a delicacy originally from Punjab in North India, is based on lentils and is high in both protein and fiber. For a vegan variation, substitute margarine or oil for the butter and vegetable stock...
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Ingredients

  • 1 cup whole urad (or black gram lentil)
  • 1/3 cup rajma (kidney beans)
  • Salt to taste
  • Red chilli powder to taste
  • 2 teaspoons fennel seeds, coarsely ground
  • 1 teaspoon turmeric powder
  • 1 tablespoon ginger, grated
  • 3 or 4 tablespoons ghee (clarified butter), margarine or oil
  • 1 teaspoon cumin seeds
  • A large pinch of hing (asafoetida)
  • 1 tablespoon ginger, minced
  • 1 tablespoon garlic, minced
  • 1 medium onion, thinly chopped (optional)
  • 1/2 teaspoon garam masala powder
  • 2 or 3 medium tomatoes, finely chopped
  • 1/2 cup fresh cream (or vegetable stock)
  • 2 tablespoons chopped coriander leaves (optional)
  • 5 or 6 cups water as needed
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Directions

  1. 1. Wash and soak urad or black gram and rajma overnight.
  2. 2. Cook the soaked dal and rajma in five to six cups of water with salt, red chili powder, ground fennel seeds, turmeric and grated ginger until the dal and rajma are soft and done. If you are using a pressure cooker, cook until you hear 10 to 12 whistles. Lightly mash the dal and rajma mixture; set aside.
  3. 3. Heat the ghee in a thick bottomed pan. Add cumin seeds and hing, let it cook until it crackles. Add ginger, garlic and chopped onions; cook until it turns light golden brown.
  4. 4. Add garam masala and chopped tomatoes. Saute until tomatoes are well mashed and the oil starts to leave the masala. Add the reserved dal and rajma to the mixture and a little water to reach the desired consistency. Correct seasonings and simmer at very low heat for 10 minutes.
  5. 5. Add fresh cream and let it simmer for five minutes then remove from the heat.
  6. 6. Garnish with coriander leaves and serve hot with naan or paratha (types of Indian bread) and/or rice.
 
 
  • Did you know?

    Dal Makhani, one of Punjabi cuisine's signature dishes, is high in protein, an important attribute in vegetarian cultures. When prepared in restaurants in the UK, US, India or Pakistan it usually has a large amount of cream and/or butter added.