The best Dal Makhani recipe is today’s share. ‘Dal Makhani’ or ‘Dal Makhni’ is a traditional recipe from Northern India. It is a delicious gravy made with mixed lentils, namely whole black gram lentils and red kidney beans. The whole black gram lentil is the star ingredient that gives this dish its unique and delicious taste. The trick to getting it cooked to perfection is based on how thoroughly the lentils are pressure or slow-cooked.
How to make the best Dal Makhani?
It is a myth that you need to load the dish with butter or cream. If the lentils are cooked very well, the creamy texture is automatically imparted to the dish. You should be able to easily mash it with the back of your ladle or spoon. It can either be slow cooked or pressure cooked to get the desired consistency.
You can add a little cream and butter to enhance the taste of this dish. However, if you are conscious of the calories, you can go light on the butter and cream. This dish is loaded with proteins, carbohydrates, and fibers which is good for growing kids and adults as well. If you prefer simple dals you can also try my Phiki dal recipe which is quite simple and popular
A mouthwatering and delicious gravy made with mixed lentils , butter and cream
- 3/4 cup whole black gram dal soaked over night
- 1/4 cup kidney beans soaked over night
- 2 green chillies
- 2 medium tomatoes pureed
- 1 large onion
- 1.5 tsp ginger garlic paste
- 1 inch ginger cut length wise
- 1 tsp cumin seeds
- 3-4 cloves
- 1/2 inch cinnamon
- 1 whole black cardamom
- 2 bay leaves
- 1 tsp Kashmiri chilly powder
- 1/4 tsp dried mango powder
- 1/4 tsp garam masala
- 1/4 tsp nutmeg powder
- 1/3 cup low fat cream
- 1 tsp dried fenu greek leaves
- 3 tbsp butter or oil
- 1 tsp salt or to taste
- 1/4 cup coriander leaves chopped
Wash and soak the lentils in plenty of water overnight or for about 8 hours.
Pressure cook the soaked lentils , ginger , bay leaves, cardamom with salt and water for about 20 whistles.
Heat up a deep bottomed pan .Melt the butter and add cumin seeds, cloves, cinnamon to it.
Add chopped onions and sautee level.
Add ginger garlic paste and sautee well
Add the pureed tomatoes and cook till oil leaves the sides of the pan.
Add the Kashmiri chilly powder, dry mango powder , nutmeg powder and garam masala powder.
Add the cooked lentils into this spice mixture.
Mix well and add a little water to get a flowing consistency.
Cook for about 20 minutes on low flame .
Add the cream , dried fenu greek leaves and chopped coriander leaves.
Serve with rotis or rice .