If you are a vegetarian and looking for a tasty and satisfying meal, Dal Makhani is your favorite tasty and satisfying meal. Dal Makhani will enchant your taste palate and give you more pleasure. Dal Makhani is a creamy lentil that originated in the Punjab region of India. It is a popular vegetarian dish which has gained immense popularity not only in India but also all over the world. The name "Dal Makhani" literally translates to "Butter Dal", which describes this dish perfectly. With its creamy texture, aromatic spices, and indulgence of butter, it has become a favorite among vegetarians and non-vegetarians alike. Whether enjoyed at home or in a restaurant, Dal Makhani is sure to delight your taste buds.
.png "Dal Makhani (Restaurant style Making Process)")
About Dal Makhani Recipe
The main ingredient in the Dal Makhani dish is black gram dal, also known as whole urad dal. These lentils are rich in protein, fiber and essential nutrients. To make Dal Makhani, lentils are soaked overnight and then slowly cooked with a mixture of aromatic spices and herbs, resulting in a thick and creamy texture. Making Dal Makhani requires patience and time, as lentils need to be cooked slowly to achieve the perfect consistency and full flavor. The slow cooking process allows the lentils to absorb the flavors of the spices and herbs.
The spices used in Dal Makhani give it a unique and strong flavor profile . Common spices include cumin, coriander powder, turmeric, red chili powder and garam masala. Another important step in making dal makhani is tempering, also known as "tadaka" or "baghar". This involves heating ghee and adding spices like cumin, dry red chillies and asafoetida . The tempering is then poured over the cooked lentils, giving the dish its ultimate flavor and aroma. Once the dal makhani is fully cooked, it is usually garnished with fresh coriander leaves and butter . It is often served with naan bread or hot rice. Let's see in detail how to make it step by step .
Dal Makhani Recipe Step by Step Information
Prep Time:- 8-10 hours. Cook Time :- 30-45 minutes. Serving :- 5 people
Ingredients
To serve 5 people, you will need the following ingredients for Dal Makhani.
- Whole Black Lentils:- 1 ½ cups (urad dal)
- Beans:- ½ cup (rajma)
- Water:- 6 cups (for soaking and cooking lentils)
- Salt:- 1 ½ teaspoons (for boiling lentils)
- Turmeric Powder:- ¾ teaspoon (for boiling lentils)
- Butter or Ghee:- 3 tablespoons
- Cumin Seeds:- 1 ½ teaspoons
- Onions:- 2 medium-sized , finely chopped
- Ginger-Garlic:- 2 tablespoons (ginger-garlic paste)
- Tomato Puree:- 2 cups
- Kashmiri red chili powder:- 2 tablespoons
- Coriander Powder:- 1 ½ teaspoons
- Garam Masala:- 1 ½ teaspoons
- Cream:- ½ cup
- Butter:- 4 tablespoons
For Tempering (Tadka):
- Ghee or Butter:- 2 tablespoons
- Cumin seeds:- 1 teaspoon
Note: You can adjust the amount of ingredients as per your taste preference and desired consistency.
Dal Makhani Recipe Making Process
Soaking Lentils
Here are the detailed steps for soaking lentils in the process of making Dal Makhani:
Step 1 :- Rinse the whole black lentils (urad dal) and kidney beans (rajma) under running water to remove any dirt or impurities.
Step 2 :- In a large bowl, add 1 ½ cups of whole black lentils (urad dal) and ½ cup of kidney beans (rajma).
Step 3 :- Fill the bowl with enough water to completely cover the lentils and beans. Make sure there is enough water as the lentils and beans will absorb some of it during soaking.
Step 4 :- Allow the lentils and kidney beans to soak for at least 8 hours or overnight. This soaking process helps to soften the lentils and beans, reducing their cooking time later on.
Step 5 :- Cover the bowl with a lid or a clean kitchen towel to prevent any dust or debris from entering.
Step 6 :- After the soaking time is complete, the lentils and beans should have visibly increased in size and become plump.
Step 7 :- Drain the soaked lentils and kidney beans in a strainer, discarding the soaking water. Rinse the lentils and beans once again under running water to remove any residual dirt .
Note: Soaking the lentils and kidney beans is an important step as it helps to soften them. Reducing their cooking time and allowing for a smoother texture in the final Dal Makhani dish.
Cooking Lentils
Here are the detailed steps for cooking lentils in the process of making Dal Makhani:
Step 8:- In a pressure cooker, add the soaked and lentils and beans. Add 6 cups of water to the pressure cooker. The water should be enough to cover the lentils and beans adequately .
Step 9:- Add 1 ½ teaspoons of salt to the pressure cooker. This helps in seasoning the lentils while they cook. Add ¾ teaspoon of turmeric powder to the pressure cooker. Turmeric powder adds a vibrant color and flavor to the lentils.
Step 10:- Give everything a gentle stir to ensure the salt and turmeric are evenly mixted. Close the pressure cooker with its lid, ensuring it is sealed tightly .
Step 11:- Place the pressure cooker on the stovetop over medium or high heat. Allow the pressure cooker to build up pressure. Once it reaches high pressure, reduce the heat to low or medium-low.
Step 12:- Cook the lentils and beans under pressure for about 15-20 minutes. The cooking time may vary depending on the type and quality of lentils. Adjust the cooking time accordingly .
Step 13:- After the cooking, turn off the heat and allow the pressure to release naturally. This can take around 10-15 minutes.
Step 14:- The pressure is released, carefully open the lid of the Pressure Cooker. Check the lentils and beans for doneness. They should be soft and easily mashed between your fingers .
Step 15:- The lentils and beans are not fully cooked, you can continue cooking them without the lid for a few more minutes until they reach the desired consistency.
Note:- Cooking the lentils and beans in a Pressure Cooker helps in reducing their cooking time significantly . It ensures that the lentils are cooked thoroughly and become tender.
Making Dal Makhani Masala
Here are the detailed steps for making Dal Makhani Masala in the process of making Dal Makhani:
Step 16:- Heat 3 tablespoons of butter or ghee in a large pan or pot over medium heat. Once the butter has melted and is hot, add 1 ½ teaspoons of cumin seeds to the pan. Let them sizzle and crackle for a few seconds .
Step 17:- Add 2 finely chopped medium-sized onions to the pan. stirring occasionally, Sauté the onions until they turn golden brown.
Step 18:- Add 2 tablespoons of ginger-garlic paste to the pan. Sauté for until the raw smell of the paste disappears and the mixture becomes aromatic. Maximum 1-2 minutes .
Step 19:- Now, Add 2 cups of tomato puree to the pan. Stir well to combine it with the onion and ginger-garlic mixture . Cook the tomato puree mixture for a few minutes, allowing it to simmer. This helps to intensify the flavors and thicken the masala .
Step 20:- Sprinkle 2 tablespoons of Kashmiri red chili powder, 1 ½ teaspoons of coriander powder, and 1 ½ teaspoons of garam masala over the tomato mixture . Adjust the amount of red chili powder to your preferred level .
Step 21:- Mix the spices well into the masala, ensuring they are evenly distributed. Cook for another minute to let the spices release their flavors and blend with the other ingredients. At this time, you should start noticing the aroma of the spices and the vibrant color of the masala.
Step 22:- Reduce the heat to low and let the masala simmer for a few more minutes, stirring occasionally. This helps to develop the flavors further and allows the masala to thicken slightly .
Step 23:- After simmering, the masala is now ready to be combined with the cooked lentils and beans to create the delicious Dal Makhani.
Note:- The process of making the Dal Makhani masala is crucial as it brings together the flavors of onions, ginger, garlic, tomatoes, and aromatic spices. The slow cooking and sautéing of the masala help to enhance its taste and richness .
.png "Dal Makhani (Restaurant style Making Process)")
Slow Cooking
Here are the detailed steps for slow cooking in the process of making Dal Makhani:
Step 25:- Add the cooked lentils and beans to the pan with the prepared Dal Makhani masala. Stir well to combine the lentils and beans with the masala.
Step 26:- Turn the heat to low, cover the pan, and let the Dal Makhani simmer slowly. The dal to cook on low heat for about 30-40 minutes, stirring occasionally to prevent sticking or burning at the bottom.
Step 27:- During the slow cooking process, the flavors of the masala will infuse into the lentils and beans, creating a rich and creamy texture .
Step 28:- If the dal becomes too thick during the cooking process, you can add a little water to adjust to your liking . Keep the pan partially covered to allow some evaporation and thickening of the dal.
Step 29:- The slow cooking process allows the lentils to soften further and absorb the flavors of the masala, resulting in a deliciously creamy and flavorful Dal Makhani.
Step 30:- After 30-40 minutes of slow cooking, the dal should have a thick, creamy consistency with a blend of flavors. Taste the dal and adjust the seasoning, adding more salt or spices if necessary, according to your preference .
Step 31:- Continue to simmer the dal for a few more minutes to allow the flavors to meld together. At this time, the slow-cooked Dal Makhani is ready to be served and enjoyed.
Note:- The slow cooking process is essential for developing the rich and creamy texture of Dal Makhani . It allows the lentils and beans to fully absorb the flavors of the masala and flavorful dish. Be patient during the slow cooking phase and ensure to stir occasionally to prevent sticking .
.png "Dal Makhani (Restaurant style Making Process)")
Smoke Dal Makhani (Optional)
For those who enjoy a smoky flavor in their Dal Makhani, you can opt to add a smoky touch using charcoal.
Step 1:- First, ensure that your kitchen is well-ventilated to avoid any smoke alarms or strong smoke odors lingering.
Step 2:- Take a small piece of charcoal and ignite it until it becomes red-hot. You can do this by holding the charcoal piece with a pair of tongs and heating it directly over a gas flame or using an electric stove.
Step 3:- Once the charcoal is glowing red and hot, carefully transfer it to a small, heat-resistant bowl or a small steel or aluminum container.
Step 4:- Place the bowl or container with the hot charcoal on top of the cooked Dal Makhani in the pan. Make sure it is placed towards one side of the pan to avoid direct contact with the dal.
Step 5:- Pour about a teaspoon of ghee or melted butter over the hot charcoal. You will see the smoke start to rise immediately.
Step 6:- Quickly cover the pan with a tight-fitting lid. This traps the smoke inside, allowing the Dal Makhani to absorb the smoky aroma.
Step 7:- Let the Dal Makhani sit undisturbed with the lid on for about 5 minutes. This gives it enough time to absorb the smoky flavor.
Step 8:- After 5 minutes, remove the lid and carefully lift the container with the charcoal using tongs or oven mitts. Place it away from any flammable materials and allow it to cool down completely before discarding.
Step 9:- Your Dal Makhani will now have a subtle smoky flavor infused into it. Give the dal a gentle stir to distribute the smoky flavors throughout. Your smoky Dal Makhani is now ready to be served.
Note: The smoking step is optional but adds an extra layer of flavor to the Dal Makhani. Ensure proper ventilation in your kitchen while performing this step, and exercise caution when handling hot charcoal.
Expert Tips
Here are some expert tips to enhance your preparation of Dal Makhani :-
Quality of Lentils and Beans:- Choose high-quality whole black lentils (urad dal) and kidney beans (rajma) for the best results. Look for lentils and beans that are fresh, clean, and free from any debris.
Soaking Time:- Soak the lentils and beans for a sufficient amount of time. Overnight soaking is recommended to ensure they become soft and cook evenly. This helps in achieving a creamy texture for the Dal Makhani.
Pressure Cooking:- Use a pressure cooker to cook the soaked lentils and beans. This not only reduces the cooking time significantly but also helps in tenderizing the lentils and beans, resulting in a smoother consistency.
Tomato Puree:- For a rich and flavorful Dal Makhani, use homemade tomato puree or good-quality store-bought puree. Make sure the puree is smooth and free from any lumps. It adds a tangy and slightly sweet taste to the dish.
Slow Cooking:- After combining the cooked lentils and beans with the masala, allow the Dal Makhani to simmer on low heat for an extended period. This slow cooking process helps the flavors develop and blend together, resulting in a deliciously complex taste.
Cream and Butter:- Towards the end of cooking, add cream and butter to the Dal Makhani. This adds richness and a velvety texture to the dish. Adjust the quantities of cream and butter according to your preference .
Tempering (Tadka):- The final tempering of ghee or butter, cumin seeds, and garlic elevates the flavors of the Dal Makhani. Sauté the garlic until it turns golden brown to bring out its nutty aroma. Pour this tempering over the dal before serving to add an aromatic touch.
Smoking (Optional):- To infuse a smoky flavor into the Dal Makhani, you can opt for this step of smoking. Use a small piece of charcoal and heat it until it becomes red -hot. Place it in a small bowl or container on top of the cooked dal, pour some ghee or melted butter over the charcoal, and cover the pan tightly . Allow the dal to absorb the smoky aroma for a few minutes before removing the charcoal .
Resting Time:- After cooking, let the Dal Makhani rest for a few minutes before serving. This resting time allows the flavors to meld together and enhances the overall taste of the dish.
Garnish:- Before serving, garnish the Dal Makhani with freshly chopped coriander leaves (cilantro). This adds a pop of freshness and a vibrant touch to the dish. You can also drizzle some melted butter on top for added richness and flavor.
Accompaniments:- Serve Dal Makhani with naan bread, roti, rice, or jeera rice for a complete and satisfying meal. The creamy dal pairs well with these traditional Indian bread or rice options.
Remember, cooking is an art, and these tips are meant to guide you towards achieving the best results. Enjoy the process of making Dal Makhani and savor the delightful flavors of this classic dish.
Nutritional Value
The Nutritional Values per 100 grams of Dal Makhani can be as follows(Approximately):
- Calories:- 300-350 kcal
- Carbohydrates:- 30-35 grams
- Protein:- 10-12 grams
- Fat:- 15-20 grams
- Fiber:- 6-8 grams
- Calcium:- 30-50 milligrams
- Iron:- 1-2 milligrams
- Magnesium:- 30-50 milligrams
- Potassium:- 200-300 milligrams
- Sodium:- 300-400 milligrams
- Zinc:- 1-2 milligrams
- Vitamin A:- 70-100 IU
- Vitamin C:- 1-2 milligrams
- Vitamin K:- 2-4 micrograms
- Vitamin B1:- 0.1-0.2 milligrams
- Vitamin B3:- 0.5-1 milligram
- Vitamin B9:- 20-30 micrograms
- Vitamin B2:- 0.1-0.2 milligrams
- Vitamin B5:- 0.5-1 milligram
- Vitamin B6:- 0.1-0.2 milligrams
- Vitamin E:- 0.2-0.4 milligrams
Please note:- That these values are approximations and can vary depending on the specific recipe ingredients used and cooking method . The values provided are meant to give a general idea of the vitamin content in Dal Makhani. For more accurate and detailed nutritional information consult a nutritionist.
Conclusion
Throughout this blog post, we embarked on a delicious journey, exploring the intricacies of crafting the perfect Dal Makhani. From soaking lentils to slow cooking, creating the aromatic masala, and even the optional smoky touch, we have unravelled the secrets of this beloved Indian dish. Through the steps outlined in this blog post, you can embark on your own culinary adventure, creating a Dal Makhani that resonates with your taste preferences. So, tie on your apron, sharpen your culinary skills, and prepare to savor the unmistakable allure of Dal Makhani. Happy cooking.
FAQs for Dal Makhani Recipe Related
Ques: - Which pulse is used in Dal Makhani?
Ans: - The pulse used in Dal Makhani is primarily whole black lentils, also known as urad dal. These lentils have a rich and creamy texture that adds to the velvety consistency of the dish .
Ques: - Why is Dal Makhani famous?
Ans: - Dal Makhani is famous for several reasons. Firstly, its rich and creamy texture, creates a luxurious and indulgent experience. Secondly, the harmonious blend of aromatic spices in the dish adds depth and complexity to the flavor profile . Additionally, Dal Makhani's versatility as an accompaniment to various Indian breads and rice dishes makes it a popular choice in restaurants and households .
Ques: - Can we eat dal makhani for weight loss?
Ans: - While Dal Makhani is a delicious and nutritious dish, it may not be the ideal choice for weight loss due to its relatively higher calorie and fat content.
Ques: - How to store Dal Makhani in the fridge?
Ans: - To properly store Dal Makhani in the fridge, follow these steps. First, allow the Dal Makhani to cool down to room temperature. Then, transfer the dal to an airtight container or a sealable food storage bag. Seal the container tightly to create an airtight environment. Place the container on a shelf in the refrigerator. Dal Makhani can typically be stored in the fridge for 3-4 days . Reheat thoroughly before consuming.
Ques: - Is Dal Makhani bad for health?
Ans: - Dal Makhani when consumed in moderation and as part of a balanced diet, is not inherently bad for health . It is a rich and flavorful dish that offers nutritional benefits from lentils and beans, which are good sources of protein, fiber, and essential minerals.
Ques: - How to make dal thick?
Ans: - To make dal thick there are a few techniques you can try . First, you can simmer the dal for a longer time, allowing the liquid to reduce and thicken . Alternatively, you can use a hand blender to partially blend or mash some of the cooked lentils, which releases starches and helps thicken the dal. Another option is to add a slurry of cornstarch or flour mixed with water to the dal and cook it further to achieve the desired thickness .
Ques: - Which pulse is highest in protein?
Ans: - Among pulses, lentils are considered to be one of the highest in protein content. This is an excellent plant-based source of protein . Lentils, including varieties like green lentils, red lentils, and black lentils (urad dal), provide a substantial amount of protein per serving.
Ques: - Eating which pulse helps in reducing weight?
Ans: - Eating such as lentils can be beneficial for weight loss . Lentils are low in calories and high in fiber, which promotes satiety and helps control appetite. The fiber content in lentils aids in regulating blood sugar levels and preventing spikes in insulin.
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