Monday, August 1, 2016

Dal Makhani, Creamy Lentils

          Dal Makhani, I know it's a favorite for many people, but I like Dal Tadka better than this, I found this always very creamy. So, till recently, I never made it at home, even now, I made it for the blog and to my surprise I liked the homemade version with lesser cream. Whole Urad dal with the skin is the main ingredient here and it's supposed to be very good for you. Usually at restaurants, they make this dish very rich and creamy, but when making at home, you can use very little cream and make it healthier. The Dal Makhani turned out too good and it goes well with both rotis and pilafs..

Need To Have

  • Whole Urad Dal With Skin/Black Gram - 1/2 cup
  • Rajma/Red Kidney Beans - 3 tablespoons
  • Onion - 1 medium, chopped
  • Ginger - 1" piece, grated
  • Garlic - 3 cloves, grated
  • Tomato - 1, pureed
  • Turmeric Powder - 1/4 teaspoon
  • Red Chilly Powder - 1 teaspoon
  • Coriander Powder - 1 teaspoon
  • Garam Masala Powder - 1/2 teaspoon
  • Cinnamon - 1" stick
  • Cloves - 2
  • Bay Leaf - 1 small
  • Black Cardamom - 1
  • Fresh Cream - 1 tablespoon
  • Chopped Coriander - 1/4 cup
  • Salt to taste

Original recipe here


          Wash and soak both the urad dal and rajma overnight or for 10 to 12 hours, then pressure cook it with water till it turns soft.

          Heat some oil and butter, add the cinnamon, cloves, bay leaf and cardamom, when it starts sizzling and popping, add the onion, ginger and garlic and saute till the onions turn translucent. then add the tomato puree.

          Mix it, then add the turmeric, chilly and coriander powders and saute for a minute. Add 2 ladles of the cooked dal, mash it well, then add the remaining cooked dal, salt and  about a cup of water, bring it to a boil, then simmer it for about 7 to 10 minutes.

          Then add the garam masala and the fresh cream, mix and cook for another minute, add the chopped coriander and remove. If needed drizzle a little cream on the top and serve.

I have not given how many whistles for pressure cooking the dal, cook it for a couple of more whistles than you require for rice, check the dal, it should be soft and cooked, if not cook it again.
For me, 1 tablespoon of cream was more than enough, if you like it more creamy and rich, then add more.
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