You know I have made these lentils quite a few times in last months.We cooked and we ate, my instagram feed has showcased it a couple of times. But, somehow it is only now in the last week or so of winter that I am getting around to post it. Well, they say better late then never. Right? So while the weather is still cold and snowy make it.
Dal Makhani literally translates to "buttery lentils". It is a hugely popular dish in the punjabi cuisine.Cooked with whole black urad lentils, red kidney beans, spices and butter, it was not a everyday thing growing up. It was a dish reserved for special occasions. Mom would make it on only on birthdays, anniversary and days of family gatherings.
These creamy, melt in the mouth lentils, they need a bit of work. It's not your usual dump in the pressure cooker and walk away kind of lentils. For that smoky, creamy taste, a rich baghaar (tempering) needs to be prepared. The elements of the tempering are slow roasted on open fire for that superlative yet subtle aroma of spices, sweet - acidic hints of tomato, smoky notes of roasted onions and satiating comfort of butter & dairy. It needs planning and patience. You learn from experience when the lentils have cooked just about right. It took me some time to get a hang of it.
In our house and indian culture in general, when people host dinners, hospitality is showcased by serving something different from the usual home meals. It is one of mom's signature recipe.It's one of the recipes which she has cooked for dozens of guests in our family over the years and handed the recipe to many. When she visited me few months back here, I saw her making it, the eyeballing the ingredients came naturally to her, she didn't pick a single measuring spoon to tell you the truth.
Dal Makhani is definitely not your everyday food. It is calorie laden. But it so good. Oh boy! However, the way we prepare it in our homes is different from the restaurant versions, less use of dairy, less sweet, more spicy. Here, you taste the lentils, their creaminess and the warmth of ginger & kasuri methi (dried fenugreek leaves) in each bite. Many people mash or churn the lentils to a finer consistency, you can do that if you want but I like to keep that extra bite.
A lot of steps in this recipe can be done a day ahead. You can cook the lentils, refrigerate them and temper then when ready to serve. You can fire roast the onions and tomatoes one day ahead too. If you plan slightly, it makes the entire process quick and easy. Serve the lentils with hot off the griddle rotis (flatbreads) or warm fluffy naan and a salad.
Dal Makhani Recipe
Ingredients
For Cooking the lentils
- ¾ cup whole black gram lentils sabot kali urad
- 3 tablespoon red kidney beans rajma
- 2 tablespoon ghee
- 1 tablespoon ginger finely chopped
- 1 garlic clove finely chopped
- 1 bay leaf
- ½ inch cinnamon stick
- 1 small black cardamom , can be skipped if you dont have
- ¼ teaspoon asafetida hing, skip if not available
- 3 cup water plus more if needed
- ½ teaspoon salt
For Tempering the lentils
- 1 medium onion ~yield ½ cup when blended
- 1 teaspoon cumin seeds
- 2 large tomatoes ~yield a little more than ½ cup when blended
- 3 tablespoon neutral oil
- 1 tablespoon garlic minced
- ½ teaspoon kashmiri chili powder or paprika
- ½ teaspoon red chili powder or cayenne adjust to tolerance
- 2 inch ginger julienne
- ½ teaspoon salt adjust to taste
- 1.5 teaspoon kasuri methi crushed, dry fenugreek leaves, available at indian grocery stores
- Pinch nutmeg powder freshly grated
- ½ teaspoon garam masla
- 3 tablespoon butter
- 3 tablespoon heavy cream more or less depending on how creamy you want, can be skipped)
Instructions
Cooking The Lentils (This can be done a day ahead)
- Soak the lentils and kidney beans in enough water for atleast 8-10 hours. Drain the lentil and beans, add them along with lentils to a pressure cooker along with all the ingredients listed under 'cooking the lentils'. Pressure cook the lentils on medium heat for 2-3 whistles, then reduce to low and let cook for about 10-15 minutes. Switch off the stove and then let the pressure release.
- Open the pressure cooker lid and with the help of a spoon, pick and discard the bay leaf, cinnamon and cardamom. Mash the hot lentils and beans slightly. If you feel that the lentils are slightly tough to mash, pressure cook for another 1-2 whistles on medium. You should easily be able to mash the lentils with a spoon. If not, let cook a little more.
Tempering & Cooking The Lentils
- While the lentils are cooking, fire roast the onion and tomatoes. Roast them till the skins are charred. I use a small perforated pan which can be used on stove but you can roast them on the stove directly. Once roasted,let cool and peel off the skin of onion and using the food processor, make a onion paste. Try not to add water while making the paste. Separately, make a paste of tomatoes too. Set aside. (These pastes can be made a day ahead).
- In a dutch pot or kadhai(indian wok), heat up the oil on medium heat. Add the onion paste along with cumin seeds and let cook on medium heat till the paste is nicely golden brown. Next add the minced garlic. Saute for another 20 seconds or so. Then, add the tomato paste along with red chili powder and chopped ginger. Cook the tomatoes for about 8-10 minutes on low heat till you see the oil starting to separate on sides and the color darkening to deep red.
- Add the mashed lentils to the pot.Adjust the salt and also add some water if you feel that the lentils have thickened in due time. I add about ¾ cup water. Adjust depending on the desired consistency of the lentils.Reduce the heat to low and let simmer for about 30-35 minutes. The lentils will thicken up and the flavors will develop.
- Once the lentils have simmered, finish with kasuri methi, garam masala, nutmeg, butter and heavy cream (if using) gain and let simmer(not boil) for another 10 minutes.Done!Let sit for atleast 30 minutes before serving. They get better as they sit.
- Garnish with chopped cilantro, green chillies or ginger and serve warm with rotis (flatbreads)
Gwen @simplyhealthyfamily
Well I can see why it is her signature dish, very lovely and so much flavor. saved and sharing 😉
Kishu Nagrani
enjoyed going through the recipe; haven't tried roasting the onions and tomatoes; will have to try that
Aruna Panangipally
Dal Makhani is such a comfort food and yours looks so perfect. 🙂
Deepa
I've often tried this one in restaurants but for some reason never tried to cook it. I'm sure the home version would be much nicer!
rozkakhana
Looks amazing. Dal Makahani is my ultimate comfort food so will be definitely giving this recipe a try. This is one of those recipes I've tried many times too and feel that it hasn't "hit the spot" yet so will be trying this one for sure:)
Bindu
Can I send one big virtual hug! Made this just now and followed it to the T except adding cream ( didn't have any) and omg as soon as I tasted it, an amalgamation of favors burst inside my mouth. Many thanks to you and your mom
-Bindu
Tanvi
That is so good! Glad that you loved it. Thanks for your feedback
Shu
Most of my favourite Indian dishes are non-meat based. The Indians just really know how to work with their spices and make legumes and vegetables taste so good! This one looks stunning- will be making this soon! x
Tanvi
Thank you Shu. Indeed we have some amazing vegetarian food in our culture. Hope you like it.
Rekha birla
Love the intense aroma that the charred onions & tomatoes provide it & i couldn't have experienced if i haven't tried it on my own. Thank you for providing this stand alone recipe which i promise to keep with me for the rest of my life.
Tanvi
Thank you for your wonderful feedback! ðŸ™
amallia
wow, it looks so delicious! Thanks for sharing the recipe 🙂
Thalia @ butter and brioche
This looks like one flavoursome & delicious dish. I love lentils so this recipe is one I have to try.
Asha
I came across your website while I was pinning the Gobi Manchurian recipe through Pinterest. Absolutely in love with your recipes. The pictures add so much wonder !
I have a doubt : My mom usually fries the tomatoes and onions in little oil before making a paste. Does the roasting make any difference ?
Tanvi
You need to try to know it. There's are so many ways of cooking daal in Indian kitchens, and only testing it in yourself will help you find if its better. This is how my mm makes it.
heidi
Your blog is beautiful. Very inspiring and you can feel the love and appreciation you have for your cooking. thank you. i will be trying several of your dishes and am excited to follow you on instagram also. I really want to make this dish soon even tho it is Summer and hot. My Afghani man would love this i think. Lentils and kidney beans! YUM!!!!
mikeschn
Do you have a recipe (copycat recipe) for Amy's Golden Lentil Soup?
Thanks!
puramsweths
Looks Yum. Will try it this week.
Nipa
Thank you for sharing this recipe and this a firm favourite in my home