**Makhani Daal: A Creamy and Flavorful Indian Lentil Dish**
Makhani daal is a classic Indian dish made with lentils simmered in a creamy tomato and yogurt sauce. It's a popular side dish or main course, and it's often served with rice, roti, or naan. The lentils are typically red lentils, which break down and create a smooth, creamy texture. The sauce is made with tomatoes, onions, garlic, ginger, and spices, and it's flavored with garam masala, cumin, and coriander. The yogurt adds a tangy creaminess to the dish, and it helps to balance out the spices. Makhani daal is a delicious and versatile dish that can be enjoyed by people of all ages. It's also a good source of protein, fiber, and iron.
**Recipes Included:**
* Makhani Daal (Buttery Lentils): This is the classic recipe for makhani daal, made with red lentils, tomatoes, onions, garlic, ginger, and spices. It's a creamy and flavorful dish that's perfect for a weeknight meal.
* Dhaba-Style Makhani Daal: This recipe takes the classic makhani daal up a notch, with the addition of butter, cream, and fenugreek leaves. It's a rich and decadent dish that's perfect for a special occasion.
* Instant Pot Makhani Daal: This recipe shows you how to make makhani daal in an Instant Pot, a popular kitchen appliance that makes cooking quick and easy. This recipe is perfect for busy people who want to enjoy a delicious and healthy meal without spending a lot of time in the kitchen.
* Vegan Makhani Daal: This recipe is a vegan version of makhani daal, made with coconut milk instead of yogurt. It's a delicious and creamy dish that's perfect for people who are vegan or lactose-intolerant.
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
MAKHANI DAAL (BUTTERY LENTILS)
This is a typical daal that Punjabis make for their parties! My kids love it! I enjoy it as a soup or with with fresh rotis! You can also serve it with rice. Garnish with fresh cilantro leaves.
Provided by SavitaJ
Categories Soups, Stews and Chili Recipes Stews
Time 6h50m
Yield 4
Number Of Ingredients 17
Steps:
- Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight.
- Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.
- Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
- Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.
Nutrition Facts : Calories 331.6 calories, Carbohydrate 51.5 g, Cholesterol 5.5 mg, Fat 6.4 g, Fiber 20.9 g, Protein 19 g, SaturatedFat 1.9 g, Sodium 71 mg, Sugar 5.9 g
DAL MAKHANI (INDIAN BUTTER LENTILS)
Dal Makhani (Butter Lentils) is a slow-cooked North Indian dish of black lentils and red kidney beans in a richly-spiced creamy, buttery sauce.
Provided by Faith Gorsky
Categories Main Course
Number Of Ingredients 29
Steps:
- Add the black lentils and red beans to a large bowl; fill the bowl with room temperature water and soak overnight. Rinse and drain the next day.
- The next day, rinse and drain the soaked lentils and beans. Add them to a 5-quart pot along with the vegetable stock. Bring up to a boil, then cover the pot, turn heat down to simmer, and cook 1 hour, stirring occasionally.
- Meanwhile, heat the ghee in a large skillet over medium to medium-high heat. Add the onion and cook until soft and deep caramel in color, about 15 minutes, stirring occasionally. You can add a splash of water or turn the heat down at any point if the onions start to get too dark or the pan starts to get too hot.
- Once the onion is caramelized, turn the heat to medium (if it wasn't there already) and add the garlic and ginger; cook 1 minute, stirring constantly.
- Add the bay leaf, cinnamon stick, cardamom pods, cloves, red chilies, garam masala, coriander, cumin, chili powder, sweet paprika, fenugreek, and black pepper. Cook until fragrant, about 20 seconds, stirring constantly. Remove from the heat.
- Once the lentils and beans have cooked for 1 hour, stir in the onion/spice mixture, the diced tomatoes, and the tomato paste.
- Gently simmer (uncovered) until the sauce is somewhat thickened and the lentils and beans are fully tender, about 45 minutes to 1 hour, stirring frequently. (Of course you can cover the pot if the sauce gets too thick before the lentils and beans are already tender.)
- Turn off the heat and stir in the butter and cream.
- Serve topped with any garnishes you like along with rice or Indian bread.
Nutrition Facts : Calories 335 kcal, Carbohydrate 36 g, Protein 12 g, Fat 18 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 46 mg, Sodium 1480 mg, Fiber 10 g, Sugar 9 g, UnsaturatedFat 6 g, ServingSize 1 serving
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:
- To make the dal creamier, use full-fat coconut milk instead of low-fat or skim milk.
- If you don't have a slow cooker, you can make this dal in a regular pot on the stovetop. Just bring the dal, water, and spices to a boil, then reduce heat to low and simmer for 1-2 hours, or until the dal is tender.
- To make the dal even more flavorful, add a teaspoon of garam masala at the end of cooking.
- Serve the dal with rice, roti, or naan bread.
Conclusion:
Makhani dal is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, creamy or tangy, this dal is sure to please everyone at the table.
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