Best 2 Black Lentil Dal Makhani Recipes
Black lentil dal makhani is an authentic Indian dish loved by many. Widely popular in the northern region of the Indian subcontinent, it is prepared with black lentils (urad dal) and red kidney beans (rajma) slow-cooked in a creamy tomato-based gravy. The lentils and beans are simmered with spices, herbs, and dairy products like yogurt or cream, giving the dish a rich, smooth, and velvety texture. Served with flatbreads like naan, roti, or rice, this vegetarian dish is a delectable treat for lunch or dinner. Whether you are a vegetarian seeking a hearty meal or a culinary enthusiast looking for a flavorful Indian dish, black lentil dal makhani is a must-try recipe that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
DAL MAKHANI (SPICY BLACK LENTILS)
I have had this recipe for some time now. I love this dal - it tastes soooo good. If you want to cut down on the calories, you can omit the cream - it will still taste very good.
Provided by Sana7149
Categories Lentil
Time 1h
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
- Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
- Heat the butter in a pan and add the cumin seeds.
- When the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
- Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
- Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
- Add the cream and mix well.
- Garnish with the cilantro and serve hot.
Nutrition Facts : Calories 398, Fat 23.4, SaturatedFat 14.3, Cholesterol 72.6, Sodium 162.4, Carbohydrate 37.2, Fiber 14.2, Sugar 7.5, Protein 13.2
DAL MAKHANI (INDIAN LENTILS)
Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.
Provided by SOGOLONDJATA
Categories Side Dish Beans and Peas
Time 4h15m
Yield 6
Number Of Ingredients 21
Steps:
- Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
- Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
- Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
- Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
- Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g
Tips:
- Soak the lentils: Soaking the lentils overnight or for at least 4 hours will help them cook more evenly and quickly.
- Use a pressure cooker: A pressure cooker can significantly reduce the cooking time for the lentils, making it a great option for a quick and easy meal.
- Add vegetables: Adding vegetables to the dal makhani is a great way to increase the nutritional value of the dish. Some good options include tomatoes, onions, garlic, ginger, carrots, and peas.
- Use whole spices: Whole spices, such as cumin seeds, coriander seeds, and bay leaves, add a more intense flavor to the dal makhani.
- Don't be afraid to experiment: There are many different ways to make dal makhani, so don't be afraid to experiment with different ingredients and flavors. For example, you could try adding a bit of coconut milk or tamarind paste for a tangy flavor.
Conclusion:
Dal makhani is a delicious and nutritious dish that is perfect for a weeknight meal. It is also a great way to use up leftover lentils. With a few simple ingredients and a little bit of time, you can easily make a delicious pot of dal makhani at home. So next time you're looking for a quick and easy meal, give dal makhani a try. You won't be disappointed!
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