Dal Makhani
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Prep Time
8 hours
Cook Time
1 hour
Author:
Spice Village
Lentils are
one of the most nutritious and healthy parts of the Indian cuisine. Every
Indian household has various types of lentils present in their kitchens at all
times. A meal without lentils soup or dal is considered to be incomplete.
Arahar, Malka, Moong, and Urad are the most widely consumed types of lentils in
India. Since a large population of India is pure vegetarian, lentils help these
people get their daily dosage of protein. Lentils are consumed mainly with
steamed rice or jeera rice or even Indian bread like naan and chapatis.
Dal Makhani is a popular Punjabi dal recipe which is made using Black lentils or Urad dal in a heavy and thick, creamy gravy. Dal Makhani with rice or butter naan is a very popular dish in the Indian subcontinent. The rich flavours of this dal makes it a very famous lunch or dinner dish. Make this delicious and healthy traditional Indian dal at home with ingredients from one of the best online Indian grocery stores, Spice Village supermarket in Berlin, Germany.
Ingredients
-
¾ cup whole urad dal
-
¼ cup rajma
Water
½ cup chopped onions
-
1 teaspoon chopped green chillis
-
2 teaspoon ginger-garlic paste
2 tomatoes
-
½ teaspoon cumin
-
2-3 cloves
-
2-3 green cardamoms
-
1 cinnamon
-
½ teaspoon red chilli powder
2-3 pinches grated nutmeg
¼ to ⅓ cup low fat cream
-
¼ teaspoon crushed kasuri methi
3 tablespoon butter
Salt
-
2 tablespoon chopped coriander leaves
Directions
Soak urad dal and rajma beans in water overnight or 8 to 9 hours
Once done drain them well
Add water to a pressure cooker and cook both lentils in it
Cook the lentils in the pressure cooker and wait for 18 to 20 whistles
Add chopped tomatoes and blend in a blending jar to make a smooth paste or puree
Take a dry pan and add butter to it
Next add all the whole spices to the pan that is cumin seeds, cloves, green and black cardamoms, cinnamon, tej patta
Lightly roast the spices in the butter till they become fragrant
Add chopped onions to the pan
Stir well till the onions become light golden
Gradually add the ginger-garlic paste to the onions and spices and stir
One by one stir and add green chillies, tomato paste or puree, red chilli powder, nutmeg powder
Once all is mixed well slowly add cooked urad dal and rajma to the gravy with water
Keep mixing the gravy constantly to ensure that the lentils do not stick to the bottom of the pan
Once gravy is thick and has been on the flame for nearly 20 minutes-25 minutes add salt and cream
Switch the gas off and add crushed kasuri methi leaves
Serve hot garnished with coriander leaves and cream lines with Indian bread of steam rice or jeera rice for best taste.
