Dal Makhani
Dal Makhani is a North Indian lentil curry with a rich and velvety texture. The lentils are added to a creamy tomato-based sauce. The dish is elevated by the addition of butter and is often enjoyed with naan, rice, chapati or roti.
Ingredients
1 cup = 250ml
To cook the lentils
- ½ cup black split urad dal or black whole urad dal
- ¼ cup chana dal
- ¼ tsp turmeric powder
- ½ tsp asafoetida/hing
- Salt
- Water as needed
For the masala
- 2 tbsp ghee/butter
- 1 onion finely chopped
- 1 tomato finely chopped
- 4-5 cloves of garlic finely chopped
- 1- inch size ginger finely chopped
- 1 tbsp Kashmiri chilly powder
- ¼ tsp Turmeric powder
- 1 tsp garam masala
- ¼ cup water
- Salt
- 1 tsp sugar (optional)
- Coriander to garnish
- 2 tbsp Fresh cream optional
- 1 tbsp butter
Instructions
- Soak the lentils in water overnight or 5-6 hours. Rinse them well before cooking.
- In a pressure cooker, add the soaked lentils, and pour enough water to cover the lentils, salt, asafoetida/hing and turmeric powder. Cook until they become soft and well-cooked. (approximately 4-5 whistles in a pressure cooker)
- After it is cooled, take a portion of cooked lentils and blend it in a blender or a food processor.
- In a separate pan, heat butter/ghee, add the finely chopped ginger and garlic and saute until it turns light brown.
- Add the chopped onions and sauté until golden brown.
- Add the chopped tomatoes, cover and cook until the tomatoes are cooked well.
- Add Kashmiri chilly powder, turmeric powder and garam masala. Add ¼ cup water and cook for a few more minutes until the raw smell of the masala disappears.
- Add the cooked lentils and the ground lentils to this masala mixture. Adjust to the desired consistency by adding hot water. Add a teaspoon of sugar to balance all the flavours. Mix well and let it simmer for about 10 minutes until all the flavours blend well. Adjust the salt according to the taste.
- Switch off the flame and add fresh cream.
- Add a blob of butter on the top of Dal makhani before serving warm.
- Garnish with chopped coriander leaves.
- Serve hot with naan or rice.
Notes
Feel free to experiment with the proportions of chana dal and black lentils to find the balance that suits your taste preferences.
Kashmiri chilli powder is known for its vibrant red colour and milder heat compared to regular chilli powder. If you're using Kashmiri chilli powder in your Dal Makhani, it can contribute a beautiful hue to the dish without making it overly spicy.
When you are using regular chilli powder, it's good to reduce the quantity, especially if you prefer a milder level of heat.
Cooking the masala thoroughly is very important for developing rich flavours and ensuring that the raw taste of spices is eliminated. It's a crucial step in many Indian recipes, including Dal Makhani.