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Ingredients
- Serves 2 people
140 g whole urad dal (whole black gram)
40 g rajma (kidney beans)
750 ml water
1 white onion (finely-chopped)
1 to 2 green chilies (finely-chopped)
20 g ginger-garlic paste (10g ginger + 10g garlic)
100 ml tomato puree
3 g cumin seeds
2 to 3 cloves
2 to 3 green cardamom pods
1 black cardamom
1-inch cinnamon
1 bay leaf
3 g red chili powder
1 g nutmeg powder
20 ml low fat cream
20 g butter, salted or unsalted
2 to 5 g salt to taste
200 ml water
garnish:
few sprigs of fresh coriander
10 ml fresh heavy cream
Recipe Courtesy of
Asian Food Network
Asian Food Network
Dal Makhani (Rich Black Lentil Porridge)
Dal Makhani is one of the most popular lentil recipes from India’s northern province of Punjab. It is made with Urad Dal (whole black gram) and Rajma (kidney beans). The original preparation of this Dal was done by adding all ingredients to a large pot and leaving the pot overnight, over the mouth of a tandoor that has been used and has the sizzling embers from the coal. The heat from the embers would cook the Dal slowly, making the texture rich and creamy.
- Easy
- 480 min
- 120 min
- 15 min
- 4 steps
- 21 Ingredients
- Easy
- 4 steps
- 21 Ingredients
- 480 min
- 120 min
- 15 min
Instructions
-
Wash and soak the Urad Dal and Rajma
- Wash the lentils very well for about 5 to 6 minutes.
- Soak the lentils overnight or for about 8 hours
-
Cook the lentils
- Rinse the soaked lentils under cold running water.
- In a large pot, add 750 ml water and add the lentils.
- Cook the lentils until they are completely soft or for about 1 hour. Stir the lentils occasionally.
-
Make the Dal Makhani Masala
- In a large pan over medium heat, add butter and melt.
- Add the whole spices – cumin seeds, cloves, green cardamoms, black cardamom, cinnamon, and bay leaf.
- Cook in the butter for a few seconds until the spices are well roasted and aromatic.
- Add finely-chopped onions. Cook the onions on a low or medium-low heat till they become light golden.
- Add the ginger-garlic paste. Cook the ginger-garlic paste until the raw aroma of ginger-garlic disappears, or for about 1 to 2 minutes.
- Add the chopped green chilies and cook for another minute.
- Add the tomato puree and mix well.
- Add red chili powder and nutmeg powder.
- Stir very well and cook this mixture on a low to medium flame for about 5 to 6 minutes.
-
Combine all ingredients and cook the Dal Makhani
- To the same pot as the Masala, add the cooked Urad Dal and Rajma.
- Add 200 ml water to the lentils and mix well to incorporate the Masala with the lentils. Add salt to taste.
- Turn the heat to low, cover the pot and simmer the Dal Makhani for about 25 to 30 minutes.
- Stir occasionally to ensure that the Dal does not stick to the bottom of the pot.
- Simmer until the Dal is thick and creamy. Add the low-fat cream and stir.
Plate and Serve!
Serve the Dal Makhani hot in a bowl and garnish with heavy cream and a few sprigs of coriander.
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Ingredients
- Serves 2 people
-
140 g whole urad dal (whole black gram)
-
40 g rajma (kidney beans)
-
750 ml water
-
1 white onion (finely-chopped)
-
1 to 2 green chilies (finely-chopped)
-
20 g ginger-garlic paste (10g ginger + 10g garlic)
-
100 ml tomato puree
-
3 g cumin seeds
-
2 to 3 cloves
-
2 to 3 green cardamom pods
-
1 black cardamom
-
1-inch cinnamon
-
1 bay leaf
-
3 g red chili powder
-
1 g nutmeg powder
-
20 ml low fat cream
-
20 g butter, salted or unsalted
-
2 to 5 g salt to taste
-
200 ml water
-
garnish:
few sprigs of fresh coriander
-
10 ml fresh heavy cream
Nutrition
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