Best 2 Black Lentil Dal Makhani Recipes
**Discover the Exquisite Black Lentil Dal Makhani: A Culinary Journey to North India's Rich Flavors**
Embark on a tantalizing culinary journey to North India with the delectable Black Lentil Dal Makhani, a vegetarian dish that captures the essence of traditional Indian cuisine. This hearty lentil dish, also known as Maa ki Dal, is a symphony of flavors, combining the earthy goodness of black lentils with a symphony of spices, creamy tomatoes, and the richness of butter and cream. Dal Makhani, meaning "lentils with butter," is a staple dish in many Indian households, often served at special occasions and gatherings. This recipe guide offers two variations: a traditional version that encapsulates the authentic North Indian flavors and a simplified version for those seeking a quicker, yet equally flavorful, experience. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive guide will lead you towards creating a mouthwatering Black Lentil Dal Makhani that will tantalize your taste buds and transport you to the vibrant streets of Delhi.
DAL MAKHANI (INDIAN LENTILS)
Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.
Provided by SOGOLONDJATA
Categories Side Dish Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 21
Steps:
- Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
- Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
- Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
- Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
- Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g
DAL MAKHANI (SPICY BLACK LENTILS)
I have had this recipe for some time now. I love this dal - it tastes soooo good. If you want to cut down on the calories, you can omit the cream - it will still taste very good.
Provided by Sana7149
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
- Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
- Heat the butter in a pan and add the cumin seeds.
- When the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
- Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
- Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
- Add the cream and mix well.
- Garnish with the cilantro and serve hot.
Nutrition Facts : Calories 398, Fat 23.4, SaturatedFat 14.3, Cholesterol 72.6, Sodium 162.4, Carbohydrate 37.2, Fiber 14.2, Sugar 7.5, Protein 13.2
Tips:
- Use high-quality lentils. Choose lentils that are whole, not split, and free of debris. Split lentils will cook more quickly, but they will also lose their shape and become mushy, which is not desirable in dal makhani.
- Soak the lentils before cooking. Soaking the lentils overnight will help to reduce cooking time and make them more digestible. If you don't have time to soak the lentils overnight, you can quick-soak them by boiling them in water for 15 minutes, then draining and rinsing them.
- Use a variety of spices. Dal makhani is a flavorful dish, and it's important to use a variety of spices to create a complex flavor profile. Some common spices used in dal makhani include cumin, coriander, turmeric, garam masala, and red chili powder.
- Add tomatoes and cream for richness. Tomatoes and cream add a rich, creamy flavor to dal makhani. If you don't have any cream on hand, you can use yogurt or coconut milk instead.
- Garnish with fresh cilantro and ginger. Fresh cilantro and ginger add a pop of color and flavor to dal makhani. You can also garnish the dish with a dollop of yogurt or a squeeze of lemon juice.
Conclusion:
Dal makhani is a delicious and comforting dish that is perfect for a weeknight meal. It's also a great way to use up leftover lentils. With its rich, creamy flavor and variety of spices, dal makhani is sure to be a hit with your family and friends.
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