Simple & Healthy Recipes: Dal Makhani
- Dal makhani
Welcome to the world of cooking. Simple recipes are always fun. Easy to make and yummy to taste. I’ll be bringing you some of my favorite recipes, handed me down by my Mom (Thanks, Mummy!). Hope you like it.
Dal Makhani
Dal Makhani means “buttery lentils”. It is one of the most requested entrees on Indian menu. Originated from the northern state, Punjab in India, it traveled all over the world.
Ingredients: (Serving 6 people)
Urad whole (black lentils) – 1cup
Urad whole (white lentils) – 1/3cup
Rajma (kidney beans)-1/3 cup
Channa dal (gram lentils)-1/3 cup
Ginger, peeled – 1 tbspn
Garlic cloves - 3
Green chillies -2
salt to taste
For tadka (tempering)
Ghee (clarified butter)- 2 tbspn
Cumin- 1 tspn
Garlic cloves- 3
Onion- 1/2 finely chopped
Asafoetida powder – 1 pinch
Fenugreek seed - 1/2 tspn
Tomato paste or puree – 1/2 cup
Garnish
Butter- 2 tbspn
Cream- 1/4 cup
Garam masala- 1/2 tspn
Method
Soak all of the lentils (urad (white and black), rajma and channa dal) in water overnight. Wash few times thoroughly. In pressure cooker, boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.
Heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle. Add the onions, sauté till it turns pink and translucent. Add garlic and fry until beginning to color. Add the asafoetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding butter and cream. Simmer gently for 30 minutes.
Add the garam masala for final flavor.
Enjoy with basmati rice or Punjabi parantha.
Diane said,
January 27, 2009 at 7:34 am
Question, Shveta. I don’t have a pressure cooker, and I am considering buying one. How much time would it save me if I did have a pressure cooker when cooking lentils? I usually will soak 3/4 cup of whole masoor dal for about 3 hours or overnight, then boil them for about 25 mins. How much time would this take with a pressure cooker?
rucha said,
January 20, 2009 at 7:27 am
hi shveta, wow one of my favourite recipes.i will definatelytry with new addition.
Kamal said,
January 17, 2009 at 5:53 am
Wow Shveta good to know the exact proportions.I would always just go with an estimate.Now I can log in and go with the exact amounts.
Shveta said,
January 17, 2009 at 8:18 pm
Thanx, Kamal. Have fun cooking!
Neelam said,
January 17, 2009 at 12:33 am
Hey Di, its looks yummy I will definitely try this out this week-end, please keep posting
Shveta said,
January 17, 2009 at 3:52 am
Thanx, Neelam. Enjoy cooking!
Elizabeth said,
January 16, 2009 at 6:43 pm
Thank you so much Shveta for doing this! It is so helpful to have the ingredients listed, the exact amounts used and have step by step instructions. As I did not grow up with these foods, it is difficult for me to do it by “feel”. I will log in each week and see what has been added!
Shveta said,
January 16, 2009 at 8:37 pm
You’r most welcome, Elizabeth! I’m glad, you wanna give it a try. Have fun cooking.
Anne said,
January 16, 2009 at 5:15 pm
The Dal Makhani looks fantastic! I will definitely try all your recipes!
Shveta said,
January 16, 2009 at 6:11 pm
Thanks, Anne. Enjoy cooking:-)
Diane said,
January 16, 2009 at 1:41 am
Looks delicious! I will try once I buy all the ingredients! Thanks for posting!
Shveta said,
January 16, 2009 at 6:26 am
Thanks Diane. Hope you like it!