DAL MAKHANI
This has to be one of the most popular and delicious dals in India. Luscious and rich with a deep flavor, this dal is made mostly with a whole black lentil called sabut urad dal and a smattering of red kidney beans. Originally from Peshawar (now in Pakistan), this Punjabi dal was brought to India during the Partition and became an instant classic, served everywhere from 5-star hotels to roadside dhabas (shacks). There are various versions of this dish, such as kali dal, ma ki dal and dal bukhara. This version, dal makhani, was created by the founder of Moti Mahal restaurant in Delhi, who added kidney beans, tomato and cream. Traditionally it is made in a clay pot and simmered for 24 hours, but a pressure cooker speeds that up. It makes great leftovers because it tastes even better the next day.
Provided by Food Network Kitchen
Categories main-dish
Time 12h
Yield 4 to 5 servings (5 to 6 cups of dal)
Number Of Ingredients 10
Steps:
- Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook's Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
- After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn't scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
- Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it's not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
- Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
- Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!
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Dionne Shaw1
[email protected]This dal makhani is the ultimate comfort food. It's warm, comforting, and delicious.
Mun Jung
[email protected]This dal makhani is a hearty and filling dish. It's perfect for a cold winter day.
Mayaaya Amezcuazcua
[email protected]The flavors in this dal makhani are amazing. It's a perfect blend of spices and herbs.
Amanuel Adisu
[email protected]This dal makhani is versatile dish. It can be served with rice, roti, or even naan.
Mohamed Zeer
[email protected]This dal makhani is quick and easy to make. It's perfect for busy weeknights.
Lara Barden
[email protected]This dal makhani is very affordable to make. It's a great option for families on a budget.
Sphilile Prisca
[email protected]This dal makhani is a healthy and delicious way to get your daily dose of protein and fiber.
Lillian Drateru
[email protected]I love the spicy kick of this dal makhani. It's the perfect dish for a cold winter day.
Amanullah Baloch
[email protected]This dal makhani is a must-try for any fan of Indian cuisine. It's rich, flavorful, and packed with protein.
Adebowale Damilola
[email protected]This was my first time making dal makhani, and it turned out great! The recipe was easy to follow, and the dish was flavorful and delicious.
Nishma Rosales
[email protected]I've been making dal makhani for years, and this recipe is one of the best I've tried. The instructions are clear and easy to follow, and the results are always delicious.
Cayle Gordon
[email protected]This dal makhani is also gluten-free, making it a great option for people with celiac disease or gluten sensitivity.
Usman Sami
[email protected]This recipe is easily adaptable for vegetarians. Simply omit the ghee and use a neutral oil instead.
Ch Saboor
[email protected]My family loved this dal makhani! Even my kids, who are usually picky eaters, ate it up.
UzbekMUHAMMAD
[email protected]This recipe is very affordable. The ingredients are all easy to find and inexpensive.
Rai Shan Marth
[email protected]This dal makhani is a healthy and flavorful dish. It's packed with protein and fiber, and it's low in fat.
Guru Zonda
[email protected]This recipe is perfect for busy weeknights. It's quick and easy to make, and the results are always delicious.
Vikum Methmal
[email protected]I've tried many dal makhani recipes, but this one is by far the best. The addition of fenugreek leaves really gives it a unique flavor.
Precious Fofana
[email protected]This dal makhani recipe is a keeper! The flavors are rich and complex, and the lentils are perfectly cooked. I also love the fact that it's a one-pot dish, which makes cleanup a breeze.