Dal Makhani

Dal Makhani Recipe - Authentic Vegetarian Punjabi Dish

Region / culture: India, Punjab | Preparation time: overnight | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Dal Makhani is a popular Indian dish made with black urad dal and rajmah, simmered in a rich and creamy tomato-based sauce. This dish is a staple in North Indian cuisine and is often enjoyed with rice or bread.

History

Dal Makhani has its origins in the Punjab region of India, where it was traditionally cooked over a slow flame for hours to develop its rich and creamy texture. The dish has since become popular all over India and is a favorite in Indian restaurants worldwide.

Ingredients

100 g Black urad dal whole
25 g Rajmah
1 tsp cumin seeds
1 tbsp Chopped garlic
1 tbsp Chopped ginger
1 tsp garam masala powder
0.5 cup Fresh cream
1 tbsp Red chili powder
50 g butter
0.5 cup Chopped tomato
1 cup Chopped onion
As per taste salt
1 tbsp oil

How to prepare

Pick, wash, and soak black urad whole and rajmah overnight in 5 cups of water.
Cook the soaked dal and rajmah in 5 cups of water with salt, red chili powder, and chopped ginger until the dal and rajmah are cooked and soft.
Heat oil and butter in a thick-bottomed pan. Add cumin seeds and let them crackle. Add chopped onions and cook until golden brown in color.
Add chopped ginger, garlic, and chopped tomatoes. Sauté until the tomatoes are well mashed and fat starts to leave the masala. Add the boiled dal and rajma to this. Correct the seasoning.
Add garam masala powder and simmer on a very slow flame for 15 minutes. The slower it is cooked, the better the taste and consistency of the dal.
Add fresh cream and let it simmer for 5 minutes.
Serve hot with Paratha.

Variations

For a healthier version, you can use low-fat cream or yogurt instead of fresh cream.
You can also add vegetables like spinach or fenugreek leaves to add more nutrition to the dish.

Cooking Tips & Tricks

Soaking the dal and rajmah overnight helps to reduce the cooking time and ensures that they cook evenly.

- Cooking the dal and rajmah on a slow flame helps to develop the flavors and gives the dish a creamy texture.

- Adding fresh cream at the end of cooking adds richness to the dish and balances out the flavors.

Serving Suggestions

Dal Makhani is best served hot with rice, naan, or roti. It can also be enjoyed with a side of raita or salad.

Cooking Techniques

Cooking the dal and rajmah on a slow flame helps to develop the flavors and gives the dish a creamy texture.

- Adding fresh cream at the end of cooking adds richness to the dish and balances out the flavors.

Ingredient Substitutions

If you don't have black urad dal, you can use whole black lentils or black gram as a substitute.

- If you don't have rajmah, you can use kidney beans or black beans instead.

Make Ahead Tips

Dal Makhani tastes even better the next day, so you can make it ahead of time and reheat it before serving.

Presentation Ideas

Garnish the Dal Makhani with fresh coriander leaves, a dollop of cream, and a sprinkle of garam masala for a beautiful presentation.

Pairing Recommendations

Dal Makhani pairs well with rice, naan, or roti. It also goes well with a side of vegetable curry or salad.

Storage and Reheating Instructions

Dal Makhani can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in a pan or microwave before serving.

Nutrition Information

Calories per serving

- Each serving of Dal Makhani contains approximately 300 calories.

Carbohydrates

- Black urad dal and rajmah are both rich in carbohydrates, providing a good source of energy.

- Each serving of Dal Makhani contains approximately 30g of carbohydrates.

Fats

- Dal Makhani is a rich and creamy dish, thanks to the addition of butter and fresh cream.

- Each serving of Dal Makhani contains approximately 15g of fats.

Proteins

- Black urad dal and rajmah are both excellent sources of plant-based proteins.

- Each serving of Dal Makhani contains approximately 10g of proteins.

Vitamins and minerals

Black urad dal and rajmah are rich in vitamins and minerals, including iron, magnesium, and potassium.

- Each serving of Dal Makhani provides a good amount of these essential nutrients.

Alergens

Dal Makhani contains dairy (butter and cream) and may not be suitable for those with dairy allergies.

Summary

Dal Makhani is a nutritious and filling dish that provides a good balance of carbohydrates, proteins, and fats. It is rich in vitamins and minerals and is a great source of energy.

Summary

Dal Makhani is a delicious and nutritious Indian dish made with black urad dal and rajmah simmered in a rich and creamy tomato-based sauce. It is a popular dish in North Indian cuisine and is best enjoyed with rice or bread.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Dal Makhani. It was during one of my visits to my friend's house many years ago. I had always been intrigued by Indian cuisine and the vibrant flavors it offered, so when my friend's mother offered to teach me how to make this traditional dish, I jumped at the opportunity.

As we gathered around the kitchen counter, my friend's mother began to explain the history and significance of Dal Makhani. She told me that it was a rich and creamy lentil dish that originated in the Punjab region of India. It was often served at special occasions and celebrations, and was a favorite among both locals and foreigners alike.

The key to making a delicious Dal Makhani, she explained, was in the slow cooking process. The lentils needed to be simmered for hours on end, allowing them to soak up all the flavors of the spices and ingredients. It was a labor of love, she said, but the end result was always worth it.

She then proceeded to show me how to make the dish. She began by soaking the lentils overnight, a step that was crucial to ensuring they cooked properly. She then cooked them in a mixture of butter and spices, including cumin, coriander, and garam masala. The aroma that filled the kitchen was intoxicating, and I knew that I was in for a treat.

As the lentils simmered away, my friend's mother taught me how to make the creamy tomato sauce that would be added to the dish. She used fresh tomatoes, ginger, garlic, and a blend of spices to create a rich and flavorful sauce that would complement the lentils perfectly.

After hours of stirring and simmering, the Dal Makhani was finally ready. My friend's mother ladled it into a serving dish and garnished it with fresh cilantro and a dollop of cream. The sight of the steaming dish made my mouth water, and I couldn't wait to dig in.

As I took my first bite, I was transported to a world of bold flavors and comforting warmth. The creamy lentils melted in my mouth, while the spices danced on my tongue. It was a symphony of flavors that I had never experienced before, and I knew that I had found a new favorite dish.

From that day on, I made it a point to learn as much as I could about Indian cuisine. I visited markets and spice shops, talked to local chefs, and experimented with new recipes in my own kitchen. Over the years, I collected a treasure trove of recipes and techniques that I could draw upon whenever I wanted to recreate the magic of that first taste of Dal Makhani.

Now, whenever I make this dish for my family and friends, I can't help but think back to that fateful day in my friend's kitchen. The memories of learning how to make Dal Makhani from a wise and patient teacher will always hold a special place in my heart. And as I watch my loved ones savor every bite of this delicious dish, I am reminded once again of the joy that cooking and sharing food can bring to our lives.