Ingredients with Measurements:
- 1 cup whole black lentils (urad dal)
- 1/4 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
- 1/4 cup coconut cream
- 2 tablespoons oil
- Salt to taste
- Water as needed
- Fresh coriander leaves for garnish
Special Equipment Needed:
- Pressure cooker
Step-by-Step Instructions:
1. Rinse the black lentils and red kidney beans in water and soak them overnight in enough water.
2. Drain the water and transfer the lentils and beans to a pressure cooker. Add 4 cups of water and salt to taste. Pressure cook on high heat for 10-12 whistles or until the lentils and beans are cooked and soft.
3. Once the pressure is released, open the cooker and mash the lentils and beans slightly with a spoon or a masher.
4. In a separate pan, heat oil and add cumin seeds. Once the cumin seeds start to splutter, add chopped onions and sauté until they turn golden brown.
5. Add ginger-garlic paste and sauté for a minute. Add chopped tomatoes and cook until they turn soft and mushy.
6. Add coriander powder, turmeric powder, red chili powder, and garam masala powder. Mix well and cook for 2-3 minutes.
7. Add the mashed lentils and beans to the pan and mix well. Add water as needed to adjust the consistency.
8. Add coconut cream and mix well. Cook for 5-7 minutes on low heat.
9. Garnish with fresh coriander leaves and serve hot with rice or roti.
- Time:
Preparation time: 10 minutes (excluding soaking time)
- Cooking time: 30 minutes
Temperature:
- Pressure cook on high heat for 10-12 whistles.
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 230 kcal
- Carbohydrates: 30 g
- Protein: 10 g
- Fat: 8 g
- Fiber: 9 g
Substitutions for ingredients:
- Red kidney beans can be substituted with black-eyed peas or chickpeas.
- Coconut cream can be substituted with cashew cream or almond cream.
Variations:
- Add a dollop of vegan butter or ghee for a richer taste.
- Add a pinch of kasuri methi (dried fenugreek leaves) for a unique flavor.
- Add chopped spinach or fenugreek leaves for a healthier version.
Tips and Tricks:
- Soak the lentils and beans overnight for best results.
- Mash the lentils and beans slightly to get a creamy texture.
- Adjust the consistency of the dal by adding water as needed.
- Use fresh spices for better flavor.
Storage Instructions:
- Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the dal in a pan on low heat. Add water as needed to adjust the consistency.
Presentation Ideas:
- Serve the dal in a bowl with a dollop of vegan butter or ghee on top.
- Garnish with fresh coriander leaves and serve with rice or roti.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or roti.
Suggested Side Dishes:
- Cucumber raita
- Onion salad
- Papadum
Troubleshooting Advice:
- If the dal is too thick, add water to adjust the consistency.
- If the dal is too thin, cook on low heat until it thickens.
Food Safety Advice:
- Make sure to soak the lentils and beans overnight to ensure they are cooked properly.
- Store the leftover dal in an airtight container in the refrigerator for up to 3 days.
Food History:
- Dal Makhani is a popular Punjabi dish that originated in the Indian subcontinent.
Flavor Profiles:
- Creamy, spicy, and flavorful.
Serving Suggestions:
- Serve hot with rice or roti.
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Region: Indian