Dal makhani

Dal Makhani

Dal Makhani
Origin
Alternative name(s)	Maa di daal(Punjabi: ਮਾ ਦੀ ਦਾਲ
Place of origin	Punjab
Region or state	India
Details
Main ingredient(s)	Rajma (kidney beans) and urad dal (black gram)
Approximate calories per serving	350

History

Dal (lentil) Makhani (buttery) is a signature staple food that originates from Punjab, a region in the Indian subcontinent and made from urad also known as black gram or black whole lentil and rajma (red kidney beans). When India was portioned many families in western regions of Punjab, and Northwestern provinces were uprooted and forced to take refuge in northern regions of India. This recipe travelled with the migrants, who took restaurants as an alternate business to make their living and re-build their families. The legendary cook Kundal Lal of Moti Mahal in Delhi popularized Dal Makhani by serving it in his restaurant and believed to have perfected the recipe also. However, also because very popular with people eating “dhabhas,” dhabhas are not so elegant eateries mostly along the highways and in less posh area of the city.

Dal Makhani now has made its way on the menus of super deluxe five star hotels who serve the dish with subtle variations under their propriety signatures. Much of dal makhani’s fame is because pair well with non-vegetarian food specially butter chicken as a rich vegetarian compliment. Though most of India favors yellow lentils, dal makhani has gained its presences in their diet as leisurely dish on special occasions, parties, and holiday cooking. Dal Makhani is traditionally prepared through time-consuming procedures (through slow simmering for four to six hours); modern techniques and equipment (such as pressure cookers) have drastically reduced cooking times. Usually, adding of combinations of moderately hot spices enhance flavor.

One of the common methods is soak the dal and rajma overnight in water and some salt. Then boil dal and rajma on low heat for four to six hours. However, with modern day pressure cooker reduces the process to 25 minutes of boiling. This dish has a high content of protein. This is a particularly prized quality in vegetarian or nearly vegetarian diets.

Dal makhani (Hindi: दाल माखनी) The recipes of Dal Makhani (Hindi: दाल माखनी) have evolved over a period, each household or restaurant would have closely guarded secret recipe varying in either spices or durations of cooking. Here is a typical recipe to four to six persons:

Ingredients • 150g whole urad dal (whole black lentils) • 50g rajma (red kidney beans) • 50g channa dal is optional (Bengal gram dal, also Ok to use chickpeas/garbanzo beans) • 10g ginger, peeled • 2 – 3 garlic cloves • 2 green chillies • salt to taste • two medium onions • 2 red dry chillies

For tadka (tempering) • 50g ghee (Clarified butter) • 1 tspn cumin • 2 – 3 garlic cloves • pinch Asafoetida powder • 0.5 tspn fenugreek seed or kasuri methi or better flavouring • 100g tomato paste or puree

To finish • 100g butter • 30 ml of heavy cream • 0.5 tspn or more chilli powder • whole garam masala

Method Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Boil the soaked pulses and simmer for over four hours on low flame in an open vessel. In case of pressure cooker increase the water by about 10% and bring it a boil before closing the lid of the cooker. Allow the cooker to whistle then simmer on low flame for 20 to 25 minutes. Chop the garlic, ginger, de-seeded green chillies, and two cloves of garlic finely. Also, chop onions and tomatoes finely. You can also add a table spoon of tomato puree. Blend all the chopped items in a food processor. Take a heavy bottom pan and heat it on medium flame. Pour a table spoon of any oil. Fry cumin seed, whole garam masala until the cumin seeds splutter. Add pureed mixture from the blender and until golden brown. Add one tea spoons each of turmeric, coriander power, and red chilli powder. You have add more of chilli powder depending the heat you wish. It is done when the mixture begins to release the absorbed oil. Add two cups of water and bring to boils. Then add the boiled pulses. Bring it to simmer the pulses come to a coil, cook for five minutes and then add butter. Add some water if the consistency is too thick. Cook for another ten minutes. When the pulses have reddish black colour add salt to taste and as optional add a tea spoon of chat masala. Cook for a few for minutes and take it of the flame and add half a cup of heavy cream and the put it back on the flame for five more minutes. Your dish is done serve hot.

Nutrition Facts Calories in Urad Dal and Kidney Bean Curry (Dal Makhani) Serves 6

 Serving Size: 1 serving

Amount Per Serving

 Calories  349.0

 Total Fat      20.0 g

          Saturated Fat 3.0 g

          Polyunsaturated Fat   6.0 g

          Monounsaturated Fat   10.0 g

 Cholesterol    3.0 mg

 Sodium 924.0 mg

 Potassium      413.0 mg

 Total Carbohydrate     33.0 g

          Dietary Fiber 8.0 g

          Sugars        5.0 g

 Protein        11.0 g

 Vitamin A 0.0 %

 Vitamin B-12   0.0 %

 Vitamin B-6    0.0 %

 Vitamin C      0.0 %

 Vitamin D      0.0 %

 Vitamin E      0.0 %

 Calcium        0.0 %

 Copper 0.0 %

 Folate 0.0 %

 Iron   0.0 %

 Magnesium      0.0 %

 Manganese      0.0 %

 Niacin 0.0 %

 Pantothenic Acid       0.0 %

 Phosphorus     0.0 %

 Riboflavin     0.0 %

 Selenium       0.0 %

 Thiamin        0.0 %

 Zinc   0.0 %

• Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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References

http://virsanghvi.com/vir-world-ArticleDetail.aspx?ID=451 www.indianfoodforever.com/daal/daal-makhani.html www.indobase.com/recipes/details/dal-makhani.php www.caloriecount.about.com http://www.sparkpeople.com/calories-in.asp?food=dal+makhani