Best Dal Makhani Recipe
A mouthwatering and delicious gravy made with mixed lentils , butter and cream
Servings: 12
Calories: 94kcal
Ingredients
- ¾ cup black lentil whole soaked over night
- ¼ 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
- ½ inch cinnamon
- 1 whole black cardamom
- 2 bay leaves
- 1 tsp Kashmiri chilly powder
- ¼ tsp dried mango powder
- ¼ tsp garam masala
- ¼ tsp nutmeg powder
- ⅓ cup low fat cream
- 1 tsp dried fenu greek leaves
- 3 tbsp butter or oil
- 1 tsp salt or to taste
- ¼ cup coriander leaves chopped
Instructions
- 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 .
Notes
- Cook the lentils for 20 whistles, or after 10 whistles, reduce the flame and cook for another 10 minutes. The trick is to cook the dals so well that they are creamy in texture.
- You can skip adding cream if you want to have a lighter version.
- Powder the dried fenugreek leaves with your fingers before adding to the dish.
- Add a tablespoon of canned tomato paste to enhance the taste and color of the dish, you can reduce the pureed tomato and adjust accordingly.
Nutrition
Serving: 45g | Calories: 94kcal | Carbohydrates: 10g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 75mg | Potassium: 108mg | Fiber: 4g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 5mg | Calcium: 27mg | Iron: 1mg
