Dal Makhani is a popular North Indian dish made with black lentils, kidney beans, and a rich, buttery sauce. It is a hearty and flavorful dish that is perfect for any occasion.
Dal Makhani is thought to have originated in the Punjab region of India in the early 1900s. It is said to have been created by the chefs at the Moti Mahal restaurant in Delhi. The dish quickly became popular throughout Punjab and eventually spread to other parts of India.
Dal Makhani is typically made by soaking black lentils and kidney beans overnight. The lentils and beans are then cooked together with a variety of spices, including cumin, coriander, ginger, garlic, and garam masala. The dish is then finished with a generous dollop of butter and cream.
Dal Makhani is typically served with rice or naan bread. It is also a popular side dish for other Indian dishes, such as tandoori chicken and butter chicken.
How to Make Dal Makhani
Making Dal Makhani at home is not difficult, but it does require some time and patience. The lentils and beans need to be cooked until they are very soft and tender. The sauce also needs to be simmered for a long time in order to develop its rich flavor.
Here is a basic recipe for Dal Makhani:
Ingredients:
1 cup black lentils (urad dal)
1 cup kidney beans (rajma)
1 onion, chopped
2 tomatoes, chopped
1 tablespoon ginger-garlic paste
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/2 teaspoon garam masala
1/4 teaspoon turmeric powder
1/4 teaspoon red chili powder
Salt to taste
1/4 cup butter
1/4 cup heavy cream
Instructions:
- Soak the black lentils and kidney beans in water overnight.
- Drain the lentils and beans and rinse them well.
- Place the lentils and beans in a pressure cooker along with 4 cups of water.
- Cook the lentils and beans on high pressure for 3 whistles.
- Reduce the heat to low and cook for an additional 10 minutes.
- Remove the pressure cooker from the heat and let the pressure release naturally.
- In a large pot, heat the butter over medium heat.
- Add the onions and cook until softened.
- Add the ginger-garlic paste and cook for 1 minute.
- Add the tomatoes and cook until they are mushy.
- Add the cumin seeds, coriander seeds, garam masala, turmeric powder, and red chili powder.
- Cook for 1 minute, or until the spices are fragrant.
- Add the cooked lentils and beans to the pot.
- Add 2 cups of water and bring to a boil.
- Reduce the heat to low and simmer for 30 minutes, or until the lentils and beans are very soft and tender.
- Stir in the cream and cook for an additional 5 minutes.
- Season with salt to taste.
- Serve hot with rice or naan bread.
Tips for Making Dal Makhani
For a richer flavor, soak the lentils and beans in milk instead of water.
If you don't have a pressure cooker, you can cook the lentils and beans in a pot over medium heat for 1-2 hours, or until they are very soft and tender.
To make the sauce even richer, add a dollop of butter or cream at the end of cooking.
Dal Makhani can be made ahead of time and stored in the refrigerator for up to 3 days. It can also be frozen for up to 3 months.
Nutritional Benefits of Dal Makhani
Dal Makhani is a good source of protein, fiber, and iron. It is also a low-fat and low-calorie dish.
One serving of Dal Makhani (about 1 cup) contains:
Calories: 200
Fat: 4 grams
Protein: 15 grams
Fiber: 10 grams
Iron: 10% of the daily recommended value
Conclusion
Dal Makhani is a delicious and nutritious dish that is perfect for any occasion. It is easy to make at home, and it can be made ahead of time and stored in the refrigerator or freezer. Whether you are a fan of Indian cuisine or simply looking for a healthy and flavorful dish, Dal Makhani is a great option.