You know I have madeÂ these lentils quite a few times in last months.We cooked and we ate, my instagram feed has showcasedÂ 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. Put that pressure cookerÂ to work (or the slow cooker if you want) because I have included both methods in the recipe.
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,Â itÂ 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. And I can very well understand why.These creamy, melt in the mouth lentils, they need a bit of work. It’s not your usual dump in the pressure cooker and doze off 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. Now, after so many years of making it, I can just tell by the look of them if they are perfectly cooked or not.
In our house and indian culture in general, when people host dinners, hospitality is showcased by servingÂ something away fromÂ the usual home meals.It is one of mom’s signatureÂ recipe.It’s one of the recipes which sheÂ has cooked for dozens of guests in our family over the years and handed the method to many. When she visited me few months back here, I saw her making it, the eyeballing the ingredientsÂ come naturally to her, she didn’t pick a measuring spoon if I tell you the truth.
It is definitely not your everyday food. It is calorie laden and full of concentrated fats. But it so good. Oh boy! However, the way we prepare it in our homes isÂ 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 &Â kasuri methiÂ (dried fenugreek leaves) in each bite. Many people mash or churn the lentils to a baby food consistency, you can do that if you want but I like to keep that extra bite. It works better with my texture -in- food kind of Â crazy family.
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 roastÂ the onions and tomatoes one day ahead too. If you plan slightly, it makes the process quick and easy. Serve the lentils with hot off the griddle rotis (flatbreads) or warm fluffy naan and a salad.
IngredientsÂ Â (Makes 3-4 servings)
Cooking the Lentils
- 1/2 cup whole blackÂ uradÂ dalÂ (lentils)
- 2 tbsp red kidney beans
- 2Â tbspÂ ghee
- 1 tbsp finely chopped ginger (from 1/4″ piece)
- 1 fat garlic clove, chopped
- 1Â tejpattaÂ (bay leaf)
- 1/2″ cinnamon stick
- 1 black cardamom (skip if not available)
- 1/4 tspÂ hingÂ (asafoetida powder)
- 3-4 cups water
- 1/2 tsp salt
For theÂ BaghaarÂ (Tempering)
- Â 1 medium onion (~yield 1/2 cup when blended )
- 3/4 teaspoonÂ cumin seeds
- 2 largeÂ tomatoes (~yield a little more than 1/2 cup when blended)
- 4Â tablespoon oil(any neutral)
- 2 garlic cloves, minced
- 1/2 teaspoonÂ kashmiriÂ chilli powder (or paprika)
- 1/2 teaspoon red chilli powder (or cayenne, adjust to taste)
- 2″ fresh ginger shoot, finely chopped
- 2Â teaspoonÂ kasuri methiÂ (dry fenugreek leaves, available at indian grocery stores )
- 1/4 teaspoonÂ garam masala
- 1/4 teaspoonÂ amchoorÂ (dry mango powder or squirtÂ fresh mime juice at the end of cooking)
- 1/8 teaspoon freshly ground nutmeg
- 2-3Â tablespoon butterÂ
- 2-3 tablespoons heavy cream (or more depending on how creamy you want, optional)
- Cilantro to garnish
Cooking the lentilsÂ Â (This can be done a day ahead)
Stove Top MethodÂ
Soak the lentils and kidney beans in enough water for atleast 8-10 hours. Soaking the lentils reduces the cooking times and gets rid of inedible enzymes in them so it’s a important step. Drain the lentil and beans, add the kidney beans to a small pot of water and let boil for 20 minutes separately.Then 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 2-3Â whistles, then reduce to low and let cook for about 15-20 minutes. Put off the stove and then let the pressure release. OpenÂ the pressureÂ Â cooker lid and with the help of a spoon, pick and discard the bay leaf, cinnamonÂ and cardamom. Mash the hot lentils and beans. Decide how mushy or chewy you want them. 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.
Slow Cooker MethodÂ
Add the cooked beansÂ along with lentils to slowcooker along with all the ingredients listed under ‘cooking the lentils’. Set to cook for 8-10 hours.Once cooked, pick and discard the bay leaf, cinnamonÂ and cardamom.With the help of a spoon, mash the hot lentils and beans. Decide how mushy or chewy you want them.Let sit.
For the TemperingÂ
While the lentils are cooking, fire roast the onion and tomatoes. Roast them till the skins are charred. I use a smallÂ perforated panÂ but you can roast them on the stove directly. Once roasted,let cool and Â peel off the skin of onion and using the food processor, make a 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 pot orÂ 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 Â garlic. Saute for another 30 secondsÂ 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 fat starting to separate on sides and the color darkening to deep red. At this point, 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 3/4Â cup water. Adjust depending on the desired consistency of the lentils.Reduce the heat to low and let simmer for about 20-25 minutes. The lentils will thicken up and the flavors will develop.
Once the lentils have simmered, add theÂ kasuri methi, garam masala,Â nutmeg, butter and heavy cream (if using)Â and let simmer(not boil) for another 10 minutes.
Let sit for atleast 2-3 hours before serving. They get better as they sit.
Garnish with chopped cilantro, green chillies or ginger and serve warm withÂ rotisÂ (flatbreads).
Enjoy & Thanks for stopping by!