Sunday, August 14, 2016

Dal Makhani ~ 171

This spicy, rich and creamy lentil dish is made with whole balck lentil or urad dal and kidney beans.  It is a very popular Punjabi dal (lentil) curry often referred to as the "king of all dals" due to the addition of butter and cream.  A low-fat version of  Dal Makhani can be made by adding oil and low-fat milk instead of butter and cream.

Preparation time: 10 minutes + soaking time 8 hours or overnight
Cooking time: 40 minutes
Serves: 4

  • Whole black urad dal / black lentil - 1 cup
  • Kidney beans - 1/4 cup
  • Water - 4 cups
  • Butter - 3 tbsp
  • Cumin seeds - 1 tsp
  • Onion - 1, large, finely chopped
  • Tomato - 2, finely chopped
  • Ginger-Garlic paste - 1 tbsp
  • Coriander powder - 2 tsp
  • Cumin powder - 1 tsp
  • Red chili powder - 1 tsp or to taste
  • Turmeric powder - 1/2 tsp
  • Kasoori methi - 1/2 tbsp
  • Garam masala powder - 1 tsp
  • Salt - taste
  • Heavy cream - 3 tbsp 
  • or 2% milk - 1/2 cup

  1. Wash and soak whole black urad dal for eight hours or overnight.  Drain the water and pressure cook the dal with 4 cups of water for 5 to 6 whistles or until soft.  Mash it well and keep aside.
  2. Heat butter in a deep skillet or saucepan.  Splutter cumin seeds, Add the chopped onion and ginger-garlic paste.  Saute until the onions turn soft.
  3. Add the chopped tomato. coriander powder, cumin powder, red chili powder, and red chili powder. Cover and cook over low heat until the tomato turns soft and the butter separates.
  4. Add the mashed dal along with kasoori methi, garam masala, and salt.  Bring it to a boil.  Simmer for 10 minutes, stirring occasionally  
  5. Stir in the heavy cream or milk.  Bring the dal to a gentle boil and remove from the heat.
  6. Serve hot with chapati, naan, or steamed basmati rice.

No comments:

Post a Comment

Welcome to my kitchen. Please feel free to leave your comments and feedback. Thanks for visiting.