Best 4 Green Lentil Dal Makhani Recipes

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Green lentil dal makhani is a delicious and nutritious dish that is easy to make. It is a popular dish in India and Pakistan, and can be served with rice, roti, or naan. Dal makhani is made with whole green lentils, black lentils, kidney beans, tomatoes, onions, garlic, ginger, cumin, coriander, chili powder, and garam masala. The lentils are simmered in a creamy tomato-based sauce until they are tender and flavorful. Dal makhani is a great source of protein, fiber, and iron, and it is also a good source of vitamins and minerals. This article will provide you with a step-by-step guide on how to make the best green lentil dal makhani.

Here are our top 4 tried and tested recipes!

DAL MAKHANI



Dal Makhani image

This Dal Makhani recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils. Dal Makhani is one of the most popular lentil recipes from the North Indian cuisine made with whole urad dal (black gram) and kidney beans.

Provided by Dassana Amit

Categories     Main Course

Time 9h

Number Of Ingredients 25

¾ cup whole urad dal (, 140 grams (whole black gram) )
¼ cup rajma (, 40 grams (kidney beans))
3 cups water for pressure cooking (, 750 ml water)
½ cup finely chopped onions (, 50 grams onion or 1 medium sized onion)
1 teaspoon chopped green chilies (or serrano peppers or 1 to 2 green chillies)
2 teaspoons Ginger Garlic Paste (or 6 to 7 small to medium-sized garlic + 1 inch ginger - crushed to a paste in mortar-pestle)
2 large tomatoes (, 200 grams tomatoes - pureed or 1 cup tomato puree)
½ teaspoon cumin seeds
2 to 3 cloves
2 to 3 green cardamoms
1 black cardamom
1 inch cinnamon
1 small to medium tej patta ((Indian bay leaf))
½ teaspoon red chili powder (or cayenne pepper or smoked paprika)
2 to 3 pinches grated nutmeg (or ground nutmeg powder)
1 cup water ( or add as required)
¼ to ⅓ cup low fat cream (or half and half or 2 tablespoons heavy cream or )
¼ teaspoon crushed kasuri methi ((dry fenugreek leaves) - optional)
3 tablespoon Butter (- salted or unsalted)
salt (as required)
1 small piece of charcoal
½ to ⅔ teaspoon oil (- any neutral tasting oil)
1 to 2 tablespoons chopped coriander leaves ((cilantro))
½ tablespoon low fat cream (or half and half for garnish - optional)
1 inch ginger (julienne - optional)

Steps:

  • Soak both the whole urad dal and rajma overnight in enough water for 8 to 9 hours or overnight. Later drain them well.
  • Rinse both the lentils a couple of times in water.
  • Drain again and then add them in a 3 litre pressure cooker. Add water and stir well.
  • Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.
  • The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside.
  • In a blender or mixer jar, take chopped tomatoes and blend to a smooth puree. Set aside.
  • You can also add ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.
  • In a pan, now heat butter. You can use salted butter or unsalted butter.
  • Add the whole spices - cumin seeds, cloves, green cardamoms, black cardamom, 1 inch cinnamon, 1 small to medium tej patta.
  • Fry for some seconds till the spices sputter and become aromatic.
  • Add finely chopped onions.
  • Stir and sauté the onions on a low or medium-low heat often till they become light golden.
  • Add the ginger garlic paste. Stir again and sauté for some seconds till the raw aroma of ginger-garlic goes away.
  • Add the chopped green chilies and sauté for a minute.
  • Add the prepared tomato puree and mix well.
  • Add red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
  • Stir very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.
  • Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
  • Stir very well and simmer the dal makhani uncovered on a low flame.
  • Keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
  • Once it has begun to thicken, add salt as required.
  • Stir very well and continue to simmer on a low flame. Keep on stirring when the lentils are simmered on low heat.
  • When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.
  • I kept it for about an overall 25 minutes on a low flame. Do keep on stirring at intervals.
  • When the gravy has thickened enough, then add cream. Dal makhani is not too thick or too thin. It has a medium consistency.
  • Mix the cream very well. Then switch off the heat.
  • Add crushed kasuri methi (dried fenugreek leaves). Mix again.
  • Cover and set dal makhani aside, if you are proceeding to the dhungar method. Or else you can serve dal makhni straight away.
  • Heat a small piece of charcoal on flame till it becomes red hot. With the help of tongs, keep on turning the charcoal piece so that it evenly burns.
  • Keep the red hot charcoal in a small bowl.
  • Pour ½ teaspoon oil on the hot charcoal.
  • Immediately keep this bowl on top of the dal makhani.
  • Cover for a minute and allow the charcoal to infuse its smoke in the dal makhni. Remove the bowl. Stir again.
  • Serve punjabi dal makhani garnished with chopped coriander leaves (cilantro) and a few teaspoons of cream with naan, roti, paratha or steamed rice.

Nutrition Facts : Calories 308 kcal, Carbohydrate 35 g, Protein 13 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 35 mg, Sodium 433 mg, Fiber 12 g, Sugar 4 g, ServingSize 1 serving

MAKHANI DAAL (BUTTERY LENTILS)



Makhani Daal (Buttery Lentils) image

This is a typical daal that Punjabis make for their parties! My kids love it! I enjoy it as a soup or with with fresh rotis! You can also serve it with rice. Garnish with fresh cilantro leaves.

Provided by SavitaJ

Categories     Soups, Stews and Chili Recipes     Stews

Time 6h50m

Yield 4

Number Of Ingredients 17

1 cup black lentils (kaali daal)
¼ cup split chickpeas (channa daal)
¼ cup red kidney beans (rajma)
2 teaspoons vegetable oil
1 onion, finely chopped
1 (2 inch) piece ginger, minced
2 cloves garlic, minced
1 teaspoon cumin seeds
2 tomatoes, finely chopped
2 teaspoons ground coriander
1 teaspoon garam masala
½ teaspoon red chile powder
½ teaspoon ground turmeric
salt to taste
2 teaspoons butter
2 teaspoons yogurt
3 sprigs cilantro leaves

Steps:

  • Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight.
  • Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.
  • Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
  • Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.

Nutrition Facts : Calories 331.6 calories, Carbohydrate 51.5 g, Cholesterol 5.5 mg, Fat 6.4 g, Fiber 20.9 g, Protein 19 g, SaturatedFat 1.9 g, Sodium 71 mg, Sugar 5.9 g

DAL MAKHANI (INDIAN LENTILS)



Dal Makhani (Indian Lentils) image

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

1 cup lentils
¼ cup dry kidney beans
water to cover
5 cups water
salt to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1 ½ tablespoons ginger paste
1 ½ tablespoons garlic paste
½ teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
1 cup canned tomato puree, or more to taste
1 tablespoon chili powder
2 tablespoons ground coriander
¼ cup butter
2 tablespoons dried fenugreek leaves
½ cup cream

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

MAKHANI DHAL



Makhani dhal image

Dhal, made from lentils, peas or beans, is eaten all over India, with bread or rice

Provided by Sara Buenfeld

Categories     Buffet, Side dish, Snack, Starter, Supper

Time 55m

Number Of Ingredients 15

225g black lentils
2 onions , finely chopped
2 green chillies , deseeded and sliced
50g butter , plus a small chunk
1 tbsp grated fresh root ginger
3 garlic cloves , thinly sliced
1 tsp ground turmeric
½ tsp hot chilli powder (optional)
2 tsp ground cumin
2 tsp ground coriander
2 bay leaves
2 x 400g cans red kidney beans , rinsed
142ml pot double cream
½ tsp garam masala
handful chopped coriander

Steps:

  • Boil the lentils in 800ml water for 15 mins until almost tender. Meanwhile, fry the onions and chillies in the 50g butter for about 7 mins until starting to soften. Stir in the ginger, garlic and spices and cook over a low heat for 1 min more.
  • Pour in 800ml boiling water followed by the cooked lentils and any liquid. Add the bay leaves and beans, then simmer for 20 mins more until thickened. This can be made 2 days ahead and chilled, or frozen for up to 1 month.
  • To serve, return to the heat if necessary and stir in the cream. Season well. Pour into a bowl, dot with the remaining butter, dust with garam masala and scatter with coriander.

Nutrition Facts : Calories 317 calories, Fat 17 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 5 grams sugar, Fiber 7 grams fiber, Protein 13 grams protein, Sodium 0.78 milligram of sodium

Tips:

  • Soak the lentils for at least 30 minutes before cooking. This will help them to cook more evenly and quickly.
  • Use a pressure cooker to cook the lentils. This will save you time and energy, and it will also help the lentils to retain their nutrients.
  • Add plenty of spices to the dal makhani. This will give it a rich and flavorful taste. Some good spices to use include cumin, coriander, turmeric, and garam masala.
  • Don't be afraid to experiment with different ingredients. You can add vegetables, such as spinach, tomatoes, or carrots, to the dal makhani. You can also add different types of lentils, such as red lentils or black lentils.
  • Serve the dal makhani with rice, naan, or roti. You can also serve it with a side of yogurt or chutney.

Conclusion:

Dal makhani is a delicious and nutritious dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. With its rich and flavorful sauce, dal makhani is sure to be a hit with your family and friends.

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