Ingredients with Measurements:
- 1 cup black lentils (urad dal)
- 1/2 cup red kidney beans (rajma)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons olive oil
- 2 tablespoons low-fat cream
- 2 tablespoons chopped coriander leaves
Special equipment needed:
- Pressure cooker
Step-by-step instructions:
1. Soak the black lentils and kidney beans in water overnight.
2. Drain the water and rinse the lentils and beans.
3. In a pressure cooker, add the lentils and beans with 4 cups of water and salt to taste. Cook for 4-5 whistles or until they are soft and tender.
4. In a pan, heat olive oil and add cumin seeds. Once they start to splutter, add chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and sauté for a minute.
6. Add chopped tomatoes and cook until they are soft and mushy.
7. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook for a minute.
8. Add the cooked lentils and beans to the pan and mix well. Add water if required to adjust the consistency.
9. Cook for 10-15 minutes on low flame.
10. Add low-fat cream and mix well.
11. Garnish with chopped coriander leaves.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low flame
Serving size:
4 servings
Nutritional information:
Calories: 250
Protein: 15g
Fat: 5g
Carbohydrates: 35g
Fiber: 10g
Substitutions for ingredients:
- Red kidney beans can be substituted with black beans or chickpeas.
- Olive oil can be substituted with any other cooking oil.
- Low-fat cream can be substituted with coconut cream or cashew cream.
Variations:
- Add vegetables like spinach, carrots, or bell peppers for a healthier version.
- Use coconut milk instead of low-fat cream for a vegan version.
Tips and tricks:
- Soak the lentils and beans overnight for better texture and faster cooking.
- Use a pressure cooker to save time and energy.
- Adjust the consistency by adding water as required.
- Use low-fat cream for a healthier version.
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 pan on low flame or in a microwave for 1-2 minutes.
Presentation ideas:
Serve the dal makhani in a bowl and garnish with chopped coriander leaves.
Garnishes:
Chopped coriander leaves
Pairings:
- Serve with rice or naan bread.
- Pair with a side salad for a complete meal.
Suggested side dishes:
- Cucumber raita
- Mixed vegetable salad
Troubleshooting advice:
- If the lentils and beans are not cooked properly, cook for an additional whistle or until they are soft and tender.
- If the consistency is too thick, add water to adjust.
Food safety advice:
- Soak the lentils and beans overnight to reduce cooking time and ensure they are properly cooked.
- Store the leftover dal makhani in an airtight container in the refrigerator for up to 3 days.
Food history:
Dal makhani is a popular dish from the Punjab region of India. It is traditionally made with black lentils, red kidney beans, and cream.
Flavor profiles:
Dal makhani has a rich and creamy flavor with a hint of spice.
Serving suggestions:
Serve the dal makhani with rice or naan bread for a complete meal.
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Region: Indian