Dal makhani Recipe
Dal Makhani is a popular Punjabi dish made with whole black lentils, kidney beans, and aromatic spices. It is a rich and creamy lentil curry that is cooked slowly to develop deep flavors. The lentils and kidney beans are cooked until they are soft and then simmered in a flavorful tomato-based gravy. The addition of cream gives it a creamy texture and enhances the taste. Dal Makhani is typically enjoyed with naan, roti, or steamed rice.
INGREDIENTS
- 1 cup black lentils (whole urad dal)
- 1/4 cup red kidney beans (rajma)
- 2 tablespoons ghee or olive oil
- 1 medium onion, finely chopped
- 2 teaspoons ginger-garlic paste
- 2 green chilies, finely chopped
- 2 tomatoes, pureed
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 2 tablespoons nut butter (almond or cashew)
For Tempering:
- 1 tablespoon ghee or olive oil
- 1 teaspoon cumin seeds
- 2-3 cloves garlic, finely chopped
- 1/4 teaspoon asafoetida (hing)
For Garnish:
- Fresh cilantro leaves, chopped
- Lemon wedges
INSTRUCTIONS
Soak the black lentils (urad dal) and kidney beans (rajma) in water overnight or for at least 8 hours. Rinse them well before cooking.
In a pressure cooker, add the soaked lentils and kidney beans along with fresh water. Cook on medium-high heat for about 5 whistles or until they become soft and cooked.
In a separate pan, heat ghee or olive oil. Add the chopped onions and sauté until they turn golden brown.
Add ginger-garlic paste and chopped green chilies. Sauté for a minute until the raw smell goes away.
Add the tomato puree and cook until the oil separates from the masala mixture.
Add cumin powder, coriander powder, turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for 2-3 minutes.
Once the lentils and kidney beans are cooked, add them to the tomato-onion mixture. Stir well and let it simmer for 15-20 minutes on low heat.
In a small bowl, mix the nut butter with some water to make a smooth paste. Add this paste to the dal makhani and mix well.
In a separate pan, heat ghee or olive oil for tempering. Add cumin seeds and let them crackle. Then add finely chopped garlic and asafoetida (hing). Sauté until garlic turns golden brown.
Pour the tempering over the dal makhani and mix well. Let it simmer for another 5 minutes.
Garnish with freshly chopped cilantro leaves and serve hot with roti or rice. Squeeze some lemon juice on top for added flavor.
TIPS
- Opt for ghee or olive oil instead of traditional butter for a healthier version of dal makhani.
- Use whole black lentils and kidney beans for added fiber and nutrients.
- Control portion sizes and avoid overeating.
- Pair dal makhani with a side of fresh salad or steamed vegetables to increase the nutrient content and keep you fuller for longer.
- Limit the amount of nut butter used to keep the calorie count in check.
- Exercise portion control when serving rice or roti with dal makhani.
- Use minimal salt and spices to reduce sodium intake.
- Drink plenty of water throughout the day to stay hydrated and aid digestion.
NUTRITION VALUE
- Calories: 250-300 calories
- Protein: 12-15 grams
- Fat: 8-10 grams
- Carbohydrates: 30-35 grams
- Fiber: 10-12 grams
