Best 2 Dal Makhani Indian Lentils Recipes
Dal makhani is a classic North Indian dish that has now become popular all over the world. It is a rich and creamy lentil curry made with whole black lentils (urad dal), red kidney beans (rajma), and a host of aromatic spices. The lentils and beans are simmered in a tomato-based sauce until they are tender and flavorful. Dal makhani is often served with rice, naan, or roti.
This article features three different recipes for dal makhani:
1. **Traditional Dal Makhani:** This recipe is a classic take on dal makhani, made with whole black lentils, red kidney beans, and a variety of spices. It is a hearty and flavorful dish that is perfect for a cold winter day.
2. **Instant Pot Dal Makhani:** This recipe is a quick and easy way to make dal makhani in your Instant Pot. It uses pre-cooked lentils and beans, so it can be on the table in under an hour.
3. **Dal Makhani with Vegetables:** This recipe adds a variety of vegetables to the traditional dal makhani, such as carrots, celery, and potatoes. It is a healthy and flavorful dish that is perfect for a weeknight meal.
No matter which recipe you choose, you are sure to enjoy this delicious and comforting dish.
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 (INDIAN BROWN LENTILS)
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, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1/2 hour. Remove from heat and set aside. Keep the lentils 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, garlic, 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 tomato mixture into the lentils, keeping any leftover cooking water from the lentils; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally with the lid off, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Tips:
- Soak the lentils and kidney beans overnight or for at least 6 hours. This will help them to cook more evenly and quickly.
- Use a variety of lentils for a more complex flavor. This recipe uses a combination of urad dal (black lentils), toor dal (split pigeon peas), and chana dal (split chickpeas).
- Roast the spices before grinding them. This will bring out their flavor and aroma.
- Don't overcrowd the pot when cooking the lentils. This will prevent them from cooking evenly.
- Simmer the lentils on low heat for at least 30 minutes, or until they are tender. This will help them to develop a rich and flavorful sauce.
- Serve the dal makhani with basmati rice, naan, or roti. You can also garnish it with cilantro, chopped onions, and a dollop of yogurt.
Conclusion:
Dal makhani is a delicious and hearty Indian lentil dish that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. With its rich and flavorful sauce, dal makhani is sure to become a favorite in your home.
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