Best 2 Dal Makhani Indian Lentils Recipes
Embark on a culinary journey to discover the secrets of preparing the mouthwatering and aromatic dal makhani, a beloved lentil dish deeply rooted in the rich culinary heritage of India. Known for its creamy texture, smoky flavor, and delectable blend of spices, dal makhani has captured the hearts of food enthusiasts worldwide. With its origins in the northern region of Punjab, this dish has become a staple in Indian cuisine, showcasing the perfect balance of flavors and textures. As you delve into this comprehensive guide, you'll uncover the secrets to creating an authentic and irresistible dal makhani, turning your kitchen into a haven of culinary delight. Get ready to tantalize your taste buds and impress your loved ones with this timeless Indian masterpiece.
Check out the recipes below so you can choose the best recipe for yourself!
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
DAL MAKHANI (INDIAN BROWN LENTILS)
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, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1/2 hour. Remove from heat and set aside. Keep the lentils 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, garlic, 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 tomato mixture into the lentils, keeping any leftover cooking water from the lentils; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally with the lid off, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
Tips:
- Soak the lentils and kidney beans overnight or for at least 6 hours. This will help them cook faster and more evenly.
- Use a variety of lentils for a more complex flavor. Black lentils, brown lentils, and red lentils are all good choices.
- Sauté the onions and garlic until they are soft and golden brown. This will add depth of flavor to the dish.
- Use a mix of whole and split lentils. This will give the dish a more interesting texture.
- Add a variety of spices to the dish, such as cumin, coriander, and turmeric. This will give the dish a warm and flavorful taste.
- Cook the lentils in a slow cooker on low for 8-10 hours or until they are tender. This will allow the flavors to meld and develop.
- Serve the dal makhani with rice, naan, or roti. You can also garnish it with cilantro, yogurt, or a squeeze of lemon juice.
Conclusion:
Dal makhani is a delicious and hearty dish that is perfect for a cold winter day. It is also a good source of protein, fiber, and iron. With a little planning, it is easy to make at home. So next time you are looking for a comforting and satisfying meal, give dal makhani a try.
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