Ingredients with Measurements:
- 1 cup whole black lentils (urad dal)
- 1/4 cup kidney beans (rajma)
- 4 cups water
- 2 tbsp ghee
- 1 tsp cumin seeds
- 1 onion, finely chopped
- 1 tbsp ginger-garlic paste
- 2 tomatoes, pureed
- 1 tsp red chili powder
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala powder
- 1/2 cup heavy cream
- Salt, to taste
- Fresh coriander leaves, chopped for garnish
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Rinse the black lentils and kidney beans in water and soak them overnight.
2. Drain the water and add the lentils and beans to a pressure cooker with 4 cups of fresh water. Cook on high pressure for 15-20 minutes or until the lentils are soft and tender.
3. In a separate pan, heat ghee over medium heat. Add cumin seeds and let them splutter.
4. Add chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and sauté for a minute.
6. Add tomato puree and cook until the oil separates from the mixture.
7. Add red chili powder, coriander powder, turmeric powder, and garam masala powder. Mix well and cook for 2-3 minutes.
8. Add the cooked lentils and beans to the tomato mixture and mix well.
9. Add heavy cream and salt to taste. Mix well and let it simmer for 10-15 minutes.
10. Garnish with fresh coriander leaves and serve hot with rice or naan.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 28g
Protein: 10g
Sodium: 400mg
Substitutions for ingredients:
- Ghee can be substituted with butter or oil.
- Heavy cream can be substituted with coconut cream or cashew cream.
Variations:
- Add diced onions and tomatoes as a garnish for added texture.
- Add a dollop of yogurt on top for a tangy flavor.
- Add diced paneer (Indian cottage cheese) for added protein.
Tips and tricks:
- Soak the lentils and beans overnight for faster cooking time.
- Use a pressure cooker to cook the lentils and beans for a faster and more even cook.
- Adjust the spice level to your liking by adding more or less chili powder.
Storage instructions:
Store the leftover dal makhani in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the dal makhani in a microwave-safe dish for 1-2 minutes or on the stovetop over medium heat until heated through.
Presentation ideas:
Serve the dal makhani in a bowl with a sprinkle of fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves, diced onions, diced tomatoes, and a dollop of yogurt.
Pairings:
- Serve with rice or naan bread.
- Pair with a side salad for added freshness.
Suggested side dishes:
- Cucumber raita
- Onion and tomato salad
- Garlic naan bread
Troubleshooting advice:
- If the dal makhani is too thick, add more water or cream to thin it out.
- If the dal makhani is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to soak the lentils and beans overnight to ensure they are fully cooked and safe to eat.
- Store leftover dal makhani in the refrigerator and consume within 3 days.
Food history:
Dal makhani is a popular dish in North Indian cuisine, originating from the Punjab region. It is traditionally made with whole black lentils and kidney beans, cooked with spices and cream.
Flavor profiles:
Creamy, spicy, and savory.
Serving suggestions:
Serve the dal makhani as a main dish with rice or naan bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian