Dal Makhani

Name: Dal Makhani
Prep time: 8 h
Cook time: 1 h
Total time: 9 h
Cuisine: Asian, Indian, Middle Eastern
Ingredients: ¾ cup whole urad dal (, 140 grams (whole black gram) ); ¼ cup rajma (, 40 grams (kidney beans)); 3 cups water for pressure cooking (, 750 ml water); ½ cup finely chopped onions (, 50 grams onion or 1 medium sized onion); 1 teaspoon chopped green chilies (or serrano peppers or 1 to 2 green chillies); 2 teaspoons Ginger-Garlic Paste (or 6 to 7 small to medium-sized garlic + 1 inch ginger - crushed to a paste in mortar-pestle); 2 large tomatoes (, 200 grams tomatoes - pureed or 1 cup tomato puree); ½ teaspoon cumin seeds; 2 to 3 cloves; 2 to 3 green cardamoms; 1 black cardamom; 1 inch cinnamon; 1 small to medium tej patta ((Indian bay leaf)); ½ teaspoon red chili powder (or cayenne pepper or smoked paprika); 2 to 3 pinches grated nutmeg (or ground nutmeg powder); 1 cup water ( or add as required); ¼ to ⅓ cup low fat cream (or half and half or 2 tablespoons heavy cream or ); ¼ teaspoon crushed kasuri methi ((dry fenugreek leaves) - optional); 3 tablespoon Butter (- salted or unsalted); salt (as required); 1 small piece of charcoal; ½ to ⅔ teaspoon oil (- any neutral tasting oil); 1 to 2 tablespoons chopped coriander leaves ((cilantro)); ½ tablespoon low fat cream (or half and half for garnish - optional); 1 inch ginger (julienne - optional)

Instructions

Prep:8hCook:1h

This Dal Makhani recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils. Dal Makhani is one of the most popular lentil recipes from the North Indian cuisine made with whole urad dal (black gram) and kidney beans.

Updated at: Sat, 13 Jan 2024 17:25:20 GMT