Dal Makhani
Dal Makhani is a popular dish in Indian cuisine. It is made with black whole urad dal, tomatoes, spices, butter and cream. It is a rich and creamy dish and is usually served with steamed rice or roti. It originates from the northern region of India and is believed to have been developed during the Mughal era. The dish is a combination of Punjabi and Mughlai cuisine and is very popular in India and Pakistan. Dal Makhani requires slow cooking to achieve a creamy and smooth texture. It is a popular dish in Indian restaurants and is also served on special occasions.
moreover it is a comfort food which is nutritious and delicious. It is considered to be a wholesome meal and is a great option for vegetarians. Dal Makhani is also a good source of protein, vitamins, minerals and antioxidants. It can be enjoyed with a side of steamed rice, roti or naan. The dish is also a great way to sneak in some extra vegetables. Dal Makhani is a delicious and flavorful dish that is sure to please everyone at the table.
Servings | Preparation Time | Cook Time | Total Time |
| 5-6 people | 10 min | 40 min | 50 min |
Ingredients |
1 cup black whole urad dal 2 tablespoons butter 2 tablespoons of oil 2 cloves of garlic – finely chopped 1 inch ginger – finely chopped 1 onion – finely chopped 4 tomatoes – pureed 1 teaspoon cumin seeds | 1 teaspoon coriander powder ½ teaspoon garam masala 2 teaspoons red chilli powder 1 teaspoon turmeric powder 2 teaspoons kasuri methi Salt to taste 2 tablespoons cream 2 tablespoons chopped coriander leaves |
Course | Main Course |
Cuisine | Indian |
Cooking Method |
- Soak the black whole urad dal overnight in enough water.
- Drain the water and transfer the urad dal to a pressure cooker. Add 2 cups of water and cook for 3-4 whistles or until the dal is completely cooked.
- Heat butter and oil in a pan.
- Add the chopped garlic and ginger and sauté for a minute.
- Add the chopped onion and sauté till the onion turns golden brown.
- Add the pureed tomatoes and cook for 4-5 minutes.
- Add the cumin seeds, coriander powder, garam masala, red chilli powder, turmeric powder and mix everything together.
- Add the cooked urad dal, salt and 2-3 cups of water and bring the mixture to a boil.
- Simmer the flame and cook for 15-20 minutes or until the dal thickens.
- Add the kasuri methi, cream and chopped coriander leaves and mix everything together.
- Serve the Dal Makhani hot with steamed rice or roti.
Calories | Carbohydrate | Protein | Fat |
| 259 kcal/100 g | 27.7 g | 10.7 g | 11.7 g |
How do you serve this dish ?
Dal Makhani can be served with steamed rice or roti. It can also be served with naan or paratha for a delicious meal. It is a rich and creamy dish and can also be served with a side of onion salad or raita. For added flavour, you can add a dollop of butter or cream on top.
Step By Step Preparation |
Cooking Dal Makhani is a relatively simple process but requires patience and slow cooking to achieve the perfect creamy and smooth texture. Here is a step-by-step guide to making this delicious dish.
- Begin by soaking the black whole urad dal overnight in enough water. This helps to soften the dal and make it easier to cook.
- Drain the water and transfer the urad dal to a pressure cooker. Add 2 cups of water and cook for 3-4 whistles or until the dal is completely cooked.
- Heat butter and oil in a pan.
- Add the chopped garlic and ginger and sauté for a minute.
- Add the chopped onion and sauté till the onion turns golden brown.
- Add the pureed tomatoes and cook for 4-5 minutes.
- Add the cumin seeds, coriander powder, garam masala, red chilli powder, turmeric powder and mix everything together.
- Add the cooked urad dal, salt and 2-3 cups of water and bring the mixture to a boil.
- Simmer the flame and cook for 15-20 minutes or until the dal thickens.
- Add the kasuri methi, cream and chopped coriander leaves and mix everything together.
- Let the dal simmer for a few minutes so that the flavours can combine.
- Taste the dal and adjust the seasoning if needed.
- Serve the Dal Makhani hot with steamed rice or roti.
Dal Makhani is a delicious and flavorful dish that is sure to please everyone at the table. The slow cooking process helps to create a creamy and smooth texture. The addition of butter and cream gives the dish its richness and makes it a perfect comfort food. This dish is sure to become a family favourite and is a great way to add a little bit of spice to your meals.
F A Q |
Q: What is Dal Makhani?
A: Dal Makhani is a popular and classic dish in Indian cuisine that is made with black whole urad dal, tomatoes, spices, butter and cream.
Q: How long does it take to make Dal Makhani?
A: It takes approximately 40 minutes to make Dal Makhani.
Q: What are the main ingredients in Dal Makhani?
A: The main ingredients in Dal Makhani are black whole urad dal, butter, oil, garlic, ginger, onion, tomatoes, cumin seeds, coriander powder, garam masala, red chilli powder, turmeric powder, kasuri methi, salt, cream and chopped coriander leaves.
Q: What is the best way to serve Dal Makhani?
A: Dal Makhani can be served with steamed rice or roti. It can also be served with naan or paratha for a delicious meal. It is a rich and creamy dish and can also be served with a side of onion salad or raita.
Q: Is Dal Makhani healthy?
A: Yes, Dal Makhani is a nutritious and wholesome meal. It is a good source of protein, vitamins, minerals and antioxidants.
Q: What is the origin of Dal Makhani?
A: Dal Makhani is believed to have originated from the northern region of India during the Mughal era. It is a combination of Punjabi and Mughlai cuisine and is very popular in India and Pakistan.
Why Dal Makhni is famous in India ?
Dal Makhani has been popular in India for centuries, with its roots tracing back to the Mughal era. It is a dish that is rich, creamy and flavourful, making it a favourite among food lovers. The dish is a combination of Punjabi and Mughlai cuisine, and is often served on special occasions and in Indian restaurants. The dish is also packed with protein, vitamins, minerals and antioxidants, making it a nutritious and wholesome meal. Dal Makhani is also a great way to sneak in extra vegetables, making it a perfect choice for vegetarians. The slow cooking process used to make the dish helps to create a creamy and smooth texture. All these factors combined make Dal Makhani a popular dish in India.
Notes:
- Dal Makhani is a popular Indian dish made with whole black lentils and red kidney beans, cooked in butter or ghee and cream.
- It is a creamy, rich, and flavorful dish, generally served with naan, chapati, or jeera rice.
- Dal Makhani is usually made from soaked black lentils, red kidney beans, and whole spices.
- The lentils and beans are cooked for several hours on low heat until they are soft and creamy.
- The dish is then simmered with butter and cream, and seasoned with garam masala, ginger, garlic, and other spices.
- The dish is garnished with fresh cream, butter, and coriander leaves.
- Dal Makhani is a popular dish in North India, and is often served at weddings, festivals, and special occasions.
- It is also a popular street food in India, and is served with naan, chapati, or jeera rice.
- Dal Makhani is high in protein and is a good source of dietary fiber.
- It is also a healthy, nutritious, and filling meal that can be enjoyed as a main dish or as a side dish.
