Dal Makhani is a blend of 2-3 types of lentils simmered in rich cream and tomato gravy. This dish is hugely popular in India and is served at small road-side eateries as well as famous luxury hotels.

Dal Makahni is a healthy dish since it incorporates various lentils making it rich in proteins, dietary fiber and other vitamins. Dal makhani is slightly high in calories since butter and cream are used in its preparation. You can make it low in fat by avoiding these fattening ingredients.

The essence of dal makhani however lies in it being simmered with the butter and cream. This article mentions the step-by-step method to make Dal Makhani at home. Though the procedure is slightly lengthy when ready dal makhani tastes truly delicious and is worth all the effort.

Ingredients

½ cup whole black lentils
2 spoons red kidney beans
Salt to taste
1 onion chopped
1 spoon red chili powder
1 spoon coriander powder
1 spoon fresh ginger finely chopped
½ spoon garlic finely minced
3 spoons butter
2 tomatoes finely chopped
1 spoon garam masala powder
3-4 spoons fresh cream
3-4 cups water
2 spoons yoghurt
2 spoons cumin seeds
2-3 slit green chilies
1 spoon fresh ginger-garlic paste
Chopped coriander for garnish

Method

To make this dish, you need to do some pre-preparation by soaking the lentils and the beans in water for 6-8 hours. After this, drain the excess water and cook the lentils and the beans in a large vessel by adding sufficient water. Add a pinch of salt while cooking the lentils and allow them to cooked till they become soft and mushy.

You must add minced garlic, chopped ginger and the slit green chilies while cooking the lentils. This will impart a great flavor to your dal makhani. Next, add butter in a pan and add the cumin seeds. Let the cumin seeds crackle and then add the chopped onions. Sauté for a few seconds and then add the ginger-garlic paste. Sauté the ginger-garlic paste with the onions till the onions turn slightly brown.

Add the chili powder, coriander powder and garam masala powder and sauté the spices well with the onions. Next, add the fresh tomato puree. Keep stirring till the tomato puree gets cooked. Add salt to taste. Remember that we have already added salt for the lentils and the salt added at this step is only for the gravy.

Once the tomato and onion get cooked and start leaving the sides of the pan, add the cooked lentils and beans. Add 3-4 cups to water and let the dal simmer with the spices for 30 minutes. Lower the flame and allow the dal to simmer on slow flame for 30 minutes. Keep stirring occasionally. Simmering on slow flame will impart a great flavor and texture to the dal.

Mash the dal slightly during this time.Once done, remove from stove and add the fresh cream and yoghurt. Mix the cream and yoghurt well with the dal and garnish with chopped coriander. you can also add freshly squeezed lemon juice over the dal makhani for added flavor. Serve hot with roti, naan or plain rice.

Photo Credit: Inhouserecipes.com