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Add a photoDal Makhani is the hearty, creamy, mildly flavored whole urad dal stew, it is the most common lentil dish cooked across the Northern province of India. Over the years Dal Makhani has become an inseparable part of Indian Cuisine, in the far west countries in midst of hot dogs and pancakes this brown lentil curry is recognized as the flag bearer of the curry nation. The dark brown thick curry is loaded with tons of fresh cream and butter to provide a superficial smooth texture, making it appealing for the commercial viability of the restaurant menus. But in reality Dal Makhani has much more depth and flavors then being tagged as the no substance dull curry.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 6 bowls
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Ingredientes
- 1 Cup Whole black urad dal
- ¼ Cup red kidney beans
- ¼ Cup Bengal Gram skinned (chana dal)
- 1 medium size onion, roughly chopped
- 1 green chilli, chopped
- 1 inch piece of ginger, peeled and grated
- 2 – 3 cloves of garlic, roughly smashed
- 1 Cup full fat milk
- 1 tsp mustard oil
- Salt as per taste
- ½ tsp red chilli powder
- For the tempering
- 1 tbsp ghee
- A pinch of asafoetida
- ½ tsp Garam Masala
- ½ tsp coriander powder
Direcciones
- To make Dal Makhani, first clean, rinse, soak urad dal and red kidney beans together for 6 hours or overnight in water. Soak chana dal for 1 hour in water. Once soaked drain all the lentils in a colander.
- Next in a pressure cooker add the drained lentils along with chopped onion, chilli, grated ginger, garlic, salt, chilli powder and mustard oil. Stir to combine. Add one cup of water and close the lid of the pressure cooker. Put the weight on of pressure cooker.
- Let the lentils cook in pressure cooker over medium heat for 2 – 3 whistles. Turn off the heat. Once the steam releases naturally from the pressure cooker, open the pressure cooker and add milk. Stir to combine, once again close the pressure cooker, put the weight on and cook the lentil over medium heat.
- Usually if lentils are well soaked then cooking will not take more than 3 – 4 whistles after adding milk but it may vary depending on the quality of the lentils. Once lentils are cooked, turn off the heat. Let the steam release naturally from the pressure cooker. Open the lid and gently whisk the lentils using back of the ladle.
- To temper the dal, heat ghee in a small pan over low heat, once it starts fuming add garam masala asafoetida and coriander powder. Stir to combine and turn off the heat. Pour this hot tempering over the dal. Mix nicely to evenly combine the tempering in the dal.
- Now let the dal simmer over low heat for few minutes to get the desired consistency, if the dal seems too thick add little milk, mix and simmer for few minutes. Turn off the heat.
- Transfer the Dal Makhani to a serving bowl. Garnish with a tbsp of fresh milk cream (malai) if you prefer.
- Serve Dal Makhani hot with Naan.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 85g | |
| Recipe makes 6 servings | |
| Calories 79 | |
| Calories from Fat 36 | 46% |
| Total Fat 4.05g | 5% |
| Saturated Fat 1.98g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 55mg | 2% |
| Potassium 163mg | 5% |
| Total Carbs 8.44g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.61g | 2% |
| Protein 3.0g | 5% |
