Dal Makhani
April 18th, 2008 filed under Dal (Lentils), Gluten Free
Dal Makhani is a popular north Indian dish; it is rich and hearty. Dal Makhani is a combination of whole urad and red kidney beans. It goes great with Naan or Tandoori Roti.
Serves 2 to3.
Ingredients:
- 1/2 cup whole urad dal
- 1/8 cup red kidney beans (Rajma)
- 1 teaspoon grated ginger
- 1 minced green pepper or adjust to taste (Hari Mirch)
- 1/2 teaspoon turmeric (Haldi)
- 3/4 teaspoon salt
- 1/2 teaspoon mango powder (Amchoor)
- 1/4 teaspoon garam masala
- 1/4 cup cream
- 2 tablespoons ghee or clarified butter
- 1/2 teaspoon cumin seed (Jeera)
- Pinch of asafetida (Hing)
- 3 to 4 whole red chilies (Sabut Lal Mirch)
- 1/4 teaspoon red chili powder optional (Lal Mirch)
For garnish:
- 1/2 tablespoon shredded ginger
Method:
- Wash urad dal and kidney beans well and soak dal in about 6 cups of water for about 8 hours. After soaking dal will be about 2 1/2 times the volume of the original.
- In pressure cooker add dal with four cups of water, salt, turmeric, ginger and green pepper, cook on medium high heat.
- As pressure cooker starts steaming turn the heat down to medium and cook for about 25 minutes.
- Turn off the heat and wait until steam has stopped before opening the pressure cooker. Dal and Kidney beans should be soft and tender.
- Lightly mash the dal and kidney beans, cook for another 5 minutes on low medium heat.
- Add cream, garam masala, and amchoor powder and let it cook for about 10 minutes on low heat.
- Heat the ghee in a small saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away the oil is ready.
- Add cumin seeds, and as the cumin seeds crack add asafetida, red chilies and red chili powder and stir for a few seconds.
- Add 1 teaspoon of water to keep the spices from burning. Pour spiced ghee over dal.
- Garnish with shredded ginger.
Hello Madam
I love your recipes its really yummy Yummy. And also would like to thank you very much .
Thansk and Regards
D.radha
thanks didi
Can i use butter instead of ghee. i dont get ghee here and the butter i get here is not unsalted. so unable to make ghee.
Suha,
Ghee or butter both will work.
Koki,
I hope that you don’t mind me adding my input to this – you could try fresh tomatoes in the begining but it’s the cream that give the extra “kick” or layer to this recipe. I guess that you could try some fresh curd but the cream is what gives it that true texture and taste that makes this dish extra special. Go ahead and try something else if you want but any substitutes wouldn’t make it the same as the recipe Manjula has given. Only reason I know this is that I’ve tried. I ran out of cream one day and went without it and it just was not the same. Not sure if it’s dietary concerns or other that you have for not using cream but I just thought I’d let you know my experiences with it and how it turned out without it.
Good luck,
Liane
the dal makhani came out good with the partial blending
however very hesitant to use heavy cream would u consider
fresh tomatoes at the start then when u blend or mash part of it
the consistency thickens what are your thoughts Manjula ?
P.S. great web site learned a lot
Bhabhi
Where do you get mango powder I never heard of it please reply
i am from africa to i speak kiswahilli
where in africa ?cos i am from there too. Jambo sana .
Namaskar! Thanks for sharing the recipies.I am bachelor and find your site especially videos very useful. Lots of punya to you for this generous initiative and coming forward to share. God bless you!
I just made this dish following the recipe and mmmmmm… it is so good. Just like how we get it at the restaurant. Thanks Manjula for the delicious recipe!
thx so much 4 quick reply…shall i soak it 4 less time?
thx again
hi …
thx 4 ur wonderful recipes….
can i use split urad dal in stead of whole in dal makhni???
i by mistake purchased split ones yesterday n opened it a while ago…
pls reply
Sophia, It will work.