11 December, 2023
Dal Makhani Recipe | Lentil and Bean Curry
Dal Makhani Recipe:
Dal Makhani, a quintessential Indian dish, is a creamy and aromatic Lentil preparation that entices taste buds with its rich flavors. This culinary delight hails from the northern region of India and has gained popularity worldwide for its indulgent taste and nutritional value.
The key difference between Dal Makhani and other Lentil dishes is: Dal Makhani stands out due to its creaminess and richness, setting it apart from other Lentil dishes like Dal Tadka or Dal Fry. This legume holds a significant place in Indian cooking.
Variations and Regional Adaptations:
Dal Makhani recipes vary across regions, with some using different spices, cooking techniques, or additional ingredients like cream, butter, or even yogurt. Some regions add a smoky flavor by slow cooking the dal over a charcoal flame, giving it a distinct taste.
Serving and Pairing Suggestions:
Dal Makhani pairs perfectly with steamed Rice, Naan, or Chapati (Whole Wheat Indian Bread).
INGREDIENTS:
| For Cooking Lentils & Beans | For Base Gravy |
|---|---|
| 1 cup or 240 Grams Whole Black Lentils with skin (Sabut Urad Dal) | 3 tsp Ghee (Clarified Butter) |
| ¼ cup Red Kidney Beans (Rajma) | ¼ tsp Asafoetida (Heeng) |
| 5-6 cups Water (for boiling) | ½ tsp Cumin Seeds |
| Salt To Taste (or 3 tsp) | 1 inch Ginger |
| 1 tsp Baking Soda | 2 Green Chillies |
| ¼ tsp Turmeric Powder | 1 cup Tomato Puree (Puree of 5 Tomatoes) |
| 2 tsp Ghee (Clarified Butter), optional to add | 1½ tsp Degi Red Chilli Powder |
| 1 tsp Garam Masala (optional) | |
| 2 tsp Dal Makhani Masala (optional) |
Serves: 8 to 10
INSTRUCTIONS:
1. Cleaning Procedure for Lentils:
- Add the Whole Black Lentils to a large bowl with some Water to wash them.
- Wash the lentils properly by gently rubbing it between your palms 3 to 4 times or until the water turns clear. The cleanliness of lentils is pivotal as it eliminates dirt, impurities, and any residues that might affect taste or cause health issues.
- Drain the water to eliminate any dirt or impurities from the lentils effectively.
- Wash the Kidney Beans too before using.
2. Soaking:
- For soaking, fill the bowl with sufficient water to cover the lentils and beans adequately.
- Soak the Lentils and Kidney Beans together for overnight or 10 to 12 hours in clean water. (Using hot water for soaking would be a good choice). Soaking process softens the lentils and beans for efficient cooking.
- Change the water during soaking if it appears cloudy.
- After soaking is done, discard the water used for soaking.
- Lentils will turn a little green in color after soaking.
- Rinse the lentils and beans again under running water to ensure the removal of any remaining impurities.
3. Cooking:
- Once the Lentils and Beans are washed and soaked, it’s ready for cooking.
- Transfer the Lentils and Beans to a pressure cooker.
- Add fresh Water, Turmeric Powder, Salt, Ghee (Clarified Butter) and Baking Soda.
- Pressure cook them on high flame until the Lentils and Beans are soft and tender, usually taking around 20-25 minutes or 10 whistles.
- Turn off the heat and allow the pressure cooker depressurises naturally.
4. Preparing the Base Gravy:
- Take a grinder jar, add Ginger and Green Chillies. Grind them into a smooth paste. Keep this paste aside for further use.
- Heat Ghee in a pan.
- Add Asafoetida and Cumin Seeds and let the Seeds crackle.
- Then add prepared Ginger and Green Chilli Paste and sauté it well.
- Add Red Chilli Powder, Garam Masala and Dal Makhani Masala. Stir well to combine the flavors. (Using Garam Masala and Dal Makhani Masala is completely optional. These are not mandatory ingredients for this recipe as this dish should have mild spice level).
- Cook the spices for 30 seconds.
- Now add freshly prepared Tomato Puree and cook it for 2-3 minutes or until the rawness of tomato puree goes away..
- We have added Salt while boiling, so there is no need to add it at this stage. But you can add it as per your preference.
- Our Base Gravy is now ready.
5. Combining Gravy and Boiled Lentils and Beans:
- Pour in the boiled Lentils and Beans along with boiling water to the prepared base gravy.
- Mix thoroughly, ensuring the spices coat the lentils and beans evenly.
- Cover it with a lid and simmer on low heat for 5-10 minutes, allowing it to thicken.
- Adjust the consistency by adding more water, only if required.
6. Final Touch:
- Finish the dish by adding a big dollop of unsalted Butter. (I’m using homemade unsalted White Butter here).
- Stir it gently, enhancing the creamy texture of prepared Dal Makhani (Lentil and Bean Curry).
- Switch off the flame and transfer it to a serving bowl.
- Garnish it with some cream or butter and serve.
Base Gravy with Onions
Note: Onions are not required in this recipe. But if you want to use this ingredient. Then you can follow this recipe guide.
- Take 4 Onions and cut them into big chunks.
- Sauté these onion chunks until golden brown.
- Switch off the flame and let the sautéed onions cool at room temperature.
- Once cools, grind the Onions to a smooth paste using a grinder.
- Add it after spluttering the cumin seeds in ghee (clarified butter).
- Then add ginger and green chilli paste.
- Add spices and tomato puree and cook it for 2 to 3 minutes.
- Our base gravy prepared with onions is ready to use.
Tips for Perfecting Dal Makhani:
- Achieving the perfect Dal Makhani involves patience and attention to detail. Ensure lentils are cooked thoroughly, and the spices are balanced to achieve the desired taste.
- To enhance flavors, allow the dish to simmer on low heat for an extended period.
- It should have a mild spice level.
- Inspect the lentils for any foreign particles before soaking.
- Another method of cooking this dish in one pot is: Prepare the Base or Masala first and then add soaked beans and lentils to it with 4-5 cups of water. Pressure cook it all together in a pressure cooker. This method takes less time to cook.
Frequently Encountered Mistakes:
Some common mistakes include undercooking or overcooking lentils, overpowering with spices, or skipping the tempering step, which can affect the dish’s taste and texture.
Health Benefits of Dal Makhani:
Loaded with protein, fibers, and vitamins from lentils, Dal Makhani offers numerous health benefits.