Dal Makhni Recipe
Dal Makhni Recipe: As a housewife who loves cooking and has a passion for food, I have a special place in my heart for Dal Makhni. The aroma of the spices, the rich creaminess of the lentils, and the depth of flavor all make this dish one of my all-time favorites. Whether you are looking for a comforting meal on a cold winter night, or a delicious and satisfying dinner, Dal Makhni is the perfect choice.
What is Dal Makhni?
Dal Makhni is a traditional Indian dish made from black lentils and kidney beans, slow-cooked in a rich, flavorful sauce made from spices, cream, and tomato puree. This dish is a staple of Punjabi cuisine, and is often served with rice or roti.
Variations of Dal Makhni
- Punjabi-style Dal Makhni: Made with whole black urad dal and rajma (kidney beans), this version is a classic and is known for its creamy texture and rich flavor.
- North Indian-style Dal Makhni: This variation is known for its thick and creamy sauce, made with heavy cream, butter, and a blend of spices.
- Healthy Dal Makhni: For a healthier version of the dish, try using low-fat milk and yogurt instead of heavy cream, and reducing the amount of butter used.
- Quick and Easy Dal Makhni: If you are short on time, you can make a quick and easy version of the dish by using canned lentils and beans, and using a pre-made tomato puree.
Nutrition in Dal Makhni
Dal Makhni is a nutritious and filling dish, that is high in protein, fiber, and vitamins. It is also rich in iron and calcium, making it an excellent choice for vegetarians and vegans. Despite its richness, Dal Makhni can be enjoyed in moderation as part of a balanced diet, and provides a delicious and satisfying meal.
Step by Step Dal Makhni Recipe
Dal Makhni Recipe
Ingredients
- 1 cup urad dal
- ½ cup rajma
- 3 ½ cups water
- 2 green chillies
- 1 inch ginger
- 2 onions
- 8 cloves garlic
- 3 to Tomato
- 1 tsp Cumin (Jeera)
- 1 black cardamom
- 2 cloves
- 3/4 tsp Red Chilli Powder
- 1 tsp Asafoetida / hing
- 1 bay leaf / tej patta
- 1 tsp coriander powder
- 2 cups water
- 2 tbsp cream
- ¼ tsp kasuri methi / dry fenugreek leaves
- 3 tbsp butter, salted
- 2 tbsp salt
For Garnish
- coriander leaves / cilantro
- ½ tbsp cream
Instructions
Preparation
- Assemble all ingredients together to avoid last minute rush.
- Rinse thoroughly both whole urad dal and rajma and soak them overnight in enough water or for at least 7-8 hours.
- Do not discard the water because beans and lentils will release their protein and minerals in water while soaking, so water is very nutritious and we will cook Dal and lentil in the same water.
- Wash and finely chop onions, ginger, garlic, tomatoes and fresh coriander leaves.
Cooking
- Transfer them in 3-4 litres Pressure Cooker. Add more water if required. Also, add 1 tbsp salt, cloves, black cardamom and bay leaf in it as well. Close with lid.
- Pressure cook for 15-16 whistles on a medium flame or till both urad dal and rajma have cooked thoroughly and softened. Mash Dal and rajma with a spoon or with your finger to check the doneness. They should be very soft and mashed completely when you press with a spoon or finger.
- Now, heat butter or ghee in a Kadai or Cookpot over medium heat.
- Add chopped ginger and garlic. Let the raw aroma of garlic goes away. Do not browned them.
- Now, add chopped onions and fry them properly till they become golden brown.
- Now, add chopped tomatoes in it and also cook them completely till the mixture starts releasing oil from sides of the Cookpot. Alternatively, you could blend ginger, garlic, onions and tomatoes in a Blender and then saute them. I like the bites in the Dal so I have kept them like as it is.
- Now add chopped green chillies and again stir for a minute.
- Now add cumin seeds, coriander powder, asafoetida and red chilli powder. Saute all spices firmly on low flame till they become aromatic.
- Then, add cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
- Stir very well and simmer the dal makhani uncovered on a low flame.
- Keep on stirring often, so that the lentils don’t stuck to the bottom of the pan.
- After sometime, it will thicken. Check salt and if require add accordingly.
- Let it simmer for some time on low flame. The longer you keep dal makhani to simmer, the better it tastes. I have kept for about 30-35 minutes on low flame.
- Do check Dal when it is simmering and add water if it looks too dry.
- When it gets medium consistency, add cream and mix well.
- Switch off the flame and add roughly crushed dry fenugreek leaves in Dal Makhni. Mix again.
- If you want to give it smoky flavor, then add dhungar technique here or serve Dal Makhni straight away, garnished with fresh chopped coriander leaves and cream.
- Serve Dal Makhni with roti, naan, paratha or any type of rice.
Equipment Used for This Recipe
Notes & Tips
- Soaking: It is always better to soak beans overnight or for 7-8 hours. Soaking reduces the phytic acid in them which causes indigestion and flatulence. Soaking also helps the beans to cook faster.
- Tomatoes: You could also use canned tomatoes or packaged tomato puree (1 cup). For fresh tomatoes, choose the ripe variety. Do not add highly sour or tart tomatoes.
- Dhungar method: The smoking method can be skipped too if you do not have charcoal. If you have smoked paprika, then use it in place of red chilli powder in the recipe to give a faint smoky flavor in the dish.
- Ginger & Garlic: You could use ginger garlic paste in place of fresh ginger and garlic.
- Dry fenugreek leaves: Skip if you do not have dry kasoori methi
- Ingredients & Equipment: Find these Ingredients & Equipment at specialty food stores or online stores. For review of some stores, please refer to the Grocery Review Section on our Website.
Nutrition Information (Note: Approximate)
FAQs – Dal Makhni Recipe
What is Dal Makhni?
Dal Makhni is a creamy, flavorful and hearty Indian dish made with black lentils (urad dal) and red kidney beans (rajma), slow-cooked in a spicy tomato and butter-based sauce. It is typically served with rice, roti or naan and is a staple of North Indian cuisine.
What are the key ingredients of Dal Makhni?
The key ingredients of Dal Makhni include black lentils (urad dal), red kidney beans (rajma), tomatoes, butter, cream, garlic, ginger, green chili, spices such as cumin, coriander, and garam masala, and fresh coriander leaves.
Is Dal Makhni a vegan dish?
Dal Makhni can be made vegan by using plant-based butter and cream or coconut cream.
What are some variations of Dal Makhni?
Some variations of Dal Makhni include adding additional vegetables such as carrots, peas or mushrooms, or incorporating different spices and herbs to add extra flavor. Another variation is replacing the black lentils with other types of lentils such as yellow moong dal.
How long does it take to prepare Dal Makhni?
The preparation time for Dal Makhni can vary depending on the method used, but typically it takes about 30 minutes to prepare the ingredients, and 30-60 minutes to slow-cook the dal.
What are the nutritional benefits of Dal Makhni?
Dal Makhni is a nutritious dish that is high in protein, fiber, vitamins and minerals. It also provides essential fatty acids and has a low glycemic index, making it a great option for those watching their blood sugar levels.
What is the best way to store leftover Dal Makhni?
Leftover Dal Makhni can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in a saucepan on the stove or in the microwave.
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