Love lentils? Then you ought to try this fabulously magnificent lentil delicacy from the rich kitchens of Punjab. Prepared using Urad dal, this lip smacking dark beauty is also known under the name of Kaali dal as well as Maa Ki Dal. Creamy, rich lentils are cooked along with a wider assortment of spices, this is a side dish that is soul warming. There are numerous versions this recipe, but this one is quite simple and does not compromise on the taste.
The thumb rule to getting dal makhni right is the duration lentils are cooked. Traditionally, the mixed lentils are cooked atop a charcoal oven overnight. You can actually soak the dals a little longer than advised time to ensure that the dals get cooked well while preparing the delicacy. While the classic recipe used butter in cooking along with unrestricted use of rich cream and oil, those who are health conscious can swap in low fat milk. It still comes out creamy without compromising the lexture nad taste.
Read on to know how to make the classic dal makhni.
The Ingredient List
- Urad dal with skin – 1 cup
- Chanal dal – ¼ cup
- Rajma [Kidney beans] – ½ cup [Choose the darkest rajma available]
The Spices You Will Need
- Cumin Seeds – 1 ½ tsp
- Cumin seed powder – ½ tsp
- Coriander seeds powder – ½ tsp
- Cloves – 3, roughly crushed
- Cinnamon – 1 2-inch stick, roughly broken
- Bay leaf – 1
- Dried fenugreek leaves [Kasuri Methi] – 1 tsp
- Turmeric powder – 1 tsp
- Onion – 1 large, peeled, finely chopped
- Green chilies – 1 tbsp, finely chopped
- Garlic – 15 cloves, peeled, finely minced
- Ginger – 1 2-inch piece, peeled, finely grated
- Tomato puree – 1 cup or Tomatoes – 2 cup, finely chopped
- Butter – ¼ cup
- Heavy cream – 1 cup
- Salt – to taste
- Coriander leaves – 1/8 cup
How to Make Dal Makhni at Home
Preparing the lentils
- Wash urad dal with chanal dal and kidney beans and soak them together in clean water overnight.
- Transfer to a deep, vertical dish with water, mix in turmeric powder, and pressure cook for 5 to 6 whistles or in a slow cooker for about 30 minutes. The longer you cook, the better the end product will be. Just ensure that the lentil mixture is thoroughly gooey and mushy.
- Wait until the pressure subsides.
- Allow the lentil mixture to turn warm.
- Using a masher, mash the lentil thoroughly until everything blends together and loses the shape.
- Keep aside until required.
How to Prepare the Makhni
- Place a medium sized kadai on medium to high flame and add butter to it.
- Wait until butter melts and turns piping hot.
- Add cumin seeds and allow to splutter.
- Add cloves, bay leaf, and cinnamon stick and sauté the mixture for 1 minute.
- Add garlic, ginger, and green chilies and sauté until garlic turns brown.
- Add onions and sauté until they turn deep brown.
- Mix in tomato puree and cook the mixture until the raw aroma is replaced by an good one. If you are using tomatoes, then cover the pan, and cook until the mixture turns gooey and oil starts separating.
- Add coriander seeds powder and cumin powder to the mixture and cook for about 3 minutes.
- Mix in mashed lentils, salt, and a cup of water. Allow the mixture to come to a boil.
- Lower the flame to medium, cover the pan, and cook on low heat for about 30 minutes more, stirring every now and then to prevent lentils from sticking onto the pan bottom.
- Check for the seasoning and consistency at this level.
- Mix in the cream and fenugreek leaves.
- Cook for 3 to 4 more minutes.
- Turn off the heat, mix in coriander leaves, and serve hot beside rice.
So, when are you going to try this restaurant style dal makhni at home?