Dal makhani

Dal makhani is a delicacy from Punjab in India.

Traditionally this dal was cooked slowly, for hours, on charcoal. This gave it a creamier texture. It had ‘malai’ (cream) or fresh butter added to it. When cooked at home these days, more moderate amounts of cream or butter are used. When prepared in restaurants, it is cooked slowly on low heat and often has a large amount of cream and butter added. Lentils and beans were soaked overnight for at least 8 hours and gently simmered on low heat along with ginger, garlic and a few other spices (garam masala). These are then combined with a tangy masala base which includes onions, tomatoes (chopped or puree) or dried mango powder or even pomegranate seeds.

Dollops of fresh cream and butter lend the rich finishing touch. It is garnished with finely chopped coriander leaves and fresh cream. It is a sumptuous meal and a staple diet in Punjab and most of Northern India. It is commonly eaten with roti or rice.

Dal makhani is a type of daal eaten in India and Pakistan in the states of Punjab, Haryana, Delhi, Uttar Pradesh and the Bhojpuri area of Bihar. It is eaten with either naan or chapatis.

Ingredients and recipe

1 cup whole urad or black gram lentil
1/3 cup kidney beans (Rajma)
1 tbs grated ginger
2 tsp coarsely ground fennel seeds
Red chilli powder (accord to taste)
1 tsp. turmeric powder
3-4 tbs. ghee or clarified butter or oil
1 tsp. cumin seeds
A large pinch of hing (Asafoetida)
1 tbsp minced ginger & garlic
1 medium onion (thinly chopped, optional)
2-3 medium tomatoes, finely chopped
1/2 tsp. Garam Masala
1/2 cup fresh cream.
2 tbs. chopped coriander leaves (optional)
Salt to taste
5-6 cups water (to cook dal)

Procedure

Wash and soak black urad (bean) and rajma (red kidney bean) overnight. Cook the soaked dal and rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till dal and rajma are soft. Lightly mash dal and rajma mixture, keep aside. Heat oil or butter in a thick bottomed pan. Add cumin seeds and hing, let it crackle. Add ginger, garlic, chopped onions, and cook till light golden brown in color. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add mashed dal and rajma to this mixture and little water (desired consistency). Correct seasoning, and simmer at very slow flame for 15-20 minutes. Add fresh cream and let it simmer for 5 minutes and turn off the heat. Garnish with coriander leaves before serving. Serve hot with Naan or Paratha or even with rice.

Other facts

This dish is extremely popular not just in North India but elsewhere as well. It tastes very good the following day after reheating properly. Soaking the beans overnight reduces cooking time. You can make it in slow cooker but make sure that you boil it briskly in a pan for the last 10 minutes, to neutralise the toxins in Kidney beans/Rajma.

Alternative recipe

You can substitute garam masala with cumin-coriander powder and cream with sour cream or lowfat yogurt. This dal is rich in starch and minerals, it is also considered heavy for digestion, however ginger solves this problem and makes it easy to digest.^{[citation needed]} Use olive oil instead of ghee or butter and omit cream.

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