Tuesday, January 24, 2017

DAL MAKHANI


Experience authentic Punjabi flavors with this exquisite rich and creamy Dal Makhani



Experience authentic Punjabi flavors with this exquisite rich and creamy Dal Makhani!!


Robust with various spices, Dal Makhani is cooked with the aroma of asafoetida, cardamom, bay leaves, cloves and cinnamon. This delectable buttery Punjabi dish of lentils has a rich and creamy texture. A staple in Punjabi cuisine, Dal Makhani taste the best with butter naan, lacha parantha or jeera rice. It's my top comfort food that's incredibly authentic.

Dal Makhani is the most popular dish originated from Punjab region. It's the combination of black lentils and red kidney beans. It was hugely popularized by the migrating Punjabi community within India and around the world. It's a dish that almost all Punjabis swear by, it's that exotic!

This dal is mainly served in dinner parties as it takes long time to cook. So you require a lot of love and patience to prepare it. The best thing about this dal is, it tastes even better on the next day. Try making these lentils in a large quantity, reheat it on the second day and serve them for breakfast. You'll truly love it!



how to make dal makhani


There are different ways to cook Dal Makhani. After experimenting with all of them I'll share my best method. This is my Mom's style of preparation. She uses some unusual techniques in her cooking. She often makes this recipe cuz it's loved by everyone in our family!

About the recipe, we haven't soaked the lentils here, we directly pressure cooked it. This process will take 20-25 more minutes. This method will give you perfect flavors and creamy texture. It's rich, warm and super satisfying. Always remember, the longer you keep Dal Makhani to simmer flame, the better it tastes.


DAL MAKHANI
                                                        

Prepration time: 20 minutes
Cooking time: 2-2.5 hours
Serves: 6 people
Author: The Food Root

INGREDIENTS

For Cooking Lentils:
1 cup or 200 grams - black lentils (kali urad)
2 tablespoons - red kidney beans (rajma)
4 cups of water for pressure cooking
1 tablespoon of Salt or as per taste
1/2 teaspoon - Turmeric powder 
Pinch of Asafoetida
3 Green Cardamoms 
2  Bay leaves
4 cloves 
One inch cinnamon 

For Tempering :
4 tablespoon - Clarified Butter/Ghee
2 medium size onions, chopped
3 medium size tomatoes, chopped
2 Green chillis, chopped
1 piece or one inch long - ginger, peeled, grated
6-7 garlic, chopped
1/2 teaspoon - Red chili powder
1 teaspoon - Coriander powder
1/2 teaspoon - Garam Masala
1/2 cup - yogurt
2 teaspoon - Fresh cream (optional)

For Garnishing :

Coriander leaves
Fresh Cream

METHOD

I haven't soaked the lentils, this process will take 20-25 more minutes

1. Wash the lentils and mix them in the pressure cooker - Wash 1 cup of black lentils and 2 tbs of red kidney beans, under the running water. Drain it completely and add it into the pressure cooker. Next, add 4 cups of water and pressure cook it for 2 whistles on high flame. After 2 whistles, turn off the heat and wait for the pressure to release completely before opening the cooker.

2. Add spices and pressure cook the Dal for 5-6 whistles - Open the pressure cooker and add 2 cups of water and the spices: salt, turmeric powder, green cardamoms, bay leaves, cloves, cinnamon and pinch of asafoetida. Stir it well. Pressure cook it for 5-6 whistles on high flame.

3. Open the lid and keep the cooker on the low flame for 25-30 minutes - Open the lid and let the lentils cook for 25-30 minutes on low flame till it get thickened and get a creamy texture.  Keep stirring occasionally. Remember, the lentils should be soft and melt in mouth, you should not get any any bite while eating.

4. Sauté onions and ginger garlic paste in a pan - Meanwhile, heat 4 tablespoon of clarified butter in a pan and add chopped onions and sauté it on a low flame till they become light brown. Then add ginger garlic paste and stir it till it's aroma goes away.

5. Prepare the tomato puree tempering - Add chopped tomatoes, chopped green chillis and sauté it for around 5 minutes on low medium flame. Next, add red chili powder, coriander powder and garam masala in the pan. Sir it well. Let the mixture cook till the oil separates. You can also add half cup of yogurt. It will give a lot of creaminess.

6. Add the cooked dal in the pan. - Then, add the cooked dal in the pan. Add some hot water, if needed for consistency and stir it for next 4-5 minutes till Dal Makhani is nicely cooked and gives a lovely creamy texture. Add plenty of fresh cream and mix it well, sauté it for 2-3 minutes . Turn off the heat and remove it. 

7. Garnish and Serve - Garnish it with coriander leaves or fresh cream. The Dal Makhani is ready to serve!!! Serve with Naan, Parantha or Jeera Rice.

Notes

1. You can save your time by soaking the lentils overnight and skip the step 1
2. Add yogurt while tempering tomatoes, it will give a lot of creaminess.
3. The longer you keep Dal Makhani on flame, the better it taste.
4. Make a lot of Dal Makhani and reheat it, it tastes better on the next day!
5. Serve it with lacha parantha, butter naan or jeera rice.

15 comments:

  1. Can't wait to taste your recipes ! 👌

    ReplyDelete
  2. Hopefully I can get a chance to try this out soon. I love all the spices. Also, thanks for the tips on how your family preps it and how to serve. Much appreciated!

    ReplyDelete
  3. My husband is a vegetarian and is always looking for new recipes to try. I know he would love this, and I can't wait to try it out!

    ReplyDelete
  4. I love experimenting with different foods and need to expand my horizons some more and try Indian food! This looks like the perfect recipe to do that with!

    ReplyDelete
  5. Oh that sounds delicious! We aren't vegetarian but we are trying to eat a few more non-meat dishes to save money and up our vegetable intake! This sounds fab!

    ReplyDelete
  6. I love these kinds of food. Is that roti?

    ReplyDelete
  7. I don't think I've ever had anything like this before, but it sounds really interesting. I'd love to give it a try some day!

    ReplyDelete
  8. Ever since traveling through India, I have been trying to recreate as many dishes as I can at home. I can’t wait to try this one.

    ReplyDelete
  9. I have never tried cooking lentils. I am not sure that I have ever eaten them. This recipe looks interesting.

    ReplyDelete
  10. I love curry and love lentils too. So this one is right up my street. Cant wait to try this x

    ReplyDelete
  11. I can't begin to tell you how much I love indian food, especially anything with lentils! as a vegan seriously, all the respect to indian food!

    ReplyDelete
  12. I love indian cuisine. I'll have to try to this recipe!

    ReplyDelete
  13. This recipe looks yummy and delicious! I love exploring foods especially with the different country!

    ReplyDelete
  14. I have never heard of this dish before but it sounds like it would be so good. I would love to give it a try for sure.

    ReplyDelete
  15. This seems like a wonderful recipe, I absolutely love lentils! Can't wait to make this :)

    ReplyDelete