DAL MAKHANI
The easiest and most delicious dal makahni--true Punjabi style. I saw several recipes and was very surprised to see the use of cardamoms and cinnamon, whereas the actual dal served in Indian and Mughlai restaurants does not contain garam masala. This dal needs to be soaked overnight, so plan ahead.
Provided by jas kaur
Categories Curries
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Wash and soak the kidney beans and the dal together in huge bowl.
- If you see a scum or froth on the surface this is due to humid climatic conditions. Wash the dal thoroughly with water if this happens to avoid the sour taste of dal.
- Drain the dal in a pressure cooker; add finely chopped garlic. Salt to taste and red chili powder. Add enough water fill almost 2/3 of pressure cooker.
- Leave it on high for about 15 minutes, then slow down the flame for about 20 minutes. This simmering will help the dal thicken and cook properly.
- In the meantime, prepare the tempering (tadka).
- Heat oil in a wok. Add cumin; let it splutter but make sure it doesn't burn. Add the puréed tomatoes. Let it simmer for about 4-5 minutes. When the tomatoes start leaving oil on the sides of the pan it means the tadka is ready.
- Add this steaming tadka to the dal and let it simmer for a while uncovered.
- When the dal thickens to the consistency you want (I usually let it simmer for about 10 minutes or more--we like really thick dal that can be poured on the plate that's the actual consistency of dal makhani) add the cream; cook for a minute turn off the flame.
- Serve with hot naan or paranthas.
Nutrition Facts : Calories 710.1, Fat 45.1, SaturatedFat 27.6, Cholesterol 150.4, Sodium 46.6, Carbohydrate 55.8, Fiber 25.1, Sugar 4.9, Protein 23.6
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Waseem Sandhu
[email protected]This recipe is way too complicated. I'm never making it again.
Mst Shajeda
[email protected]I'm not sure what I did wrong, but my dal makhani turned out nothing like the picture.
Naseem Akhtar
[email protected]This recipe was a disaster! The lentils were overcooked and the sauce was too thin.
Rwothomio Robert
[email protected]I found this recipe to be a bit bland. I had to add some additional spices to make it more flavorful.
Mina Khadka
[email protected]This recipe is a bit too spicy for my taste, but it's still very good.
Sakib FF
[email protected]I can't wait to try this recipe. It looks so delicious.
Bashar Baker
[email protected]This recipe is a must-try for any fan of Indian food. The flavors are incredible.
Joshua Rehmat
[email protected]5 stars for this dal makhani recipe! It's now my go-to recipe for this classic dish.
Clarissa Ribera
[email protected]My first attempt at dal makhani was a success thanks to this recipe. It was easy to follow and the end result was delicious.
Camille Burke
[email protected]This recipe is a keeper! I made it for a party last weekend and everyone loved it. The lentils were so creamy and flavorful.
Georgina Asare
[email protected]I've tried many dal makhani recipes, but this one is definitely my favorite. The addition of fenugreek leaves really makes all the difference.
Faiz jainn
[email protected]This dal makhani recipe is an absolute winner! The flavors are incredibly rich and complex, and the lentils are cooked to perfection. I followed the recipe exactly, and it turned out even better than I expected.