Dal Makhani | दाल मखनी रेसिपी
- Daniel
- Oct 24, 2022
- 3 min read
Updated: May 21
This is hands down, one of my top 3 favorite Indian dishes of all time. It is earthy, hearty, nourishing and insanely yummilicious. Finally, I have the chance to show this recipe to you lovely people. And especially during this festive Diwali season. I wonder what took me so long to post this recipe...
Anyway, every time I cook this, I will get excited, almost like a little kid waiting for his mum to finish cooking. There are lots of different variations. Dal Makhani is founded in New Delhi, India, somewhat of Punjabi's origins. It is actually a vegetarian complement to the famous butter chicken.
I love to pair this with my homemade naan. Everything screams coziness. I know that it is a huge ingredient list. But once you get it going, it is rather a simple dish to cook. I tell ya, it is perfect for this time of the year. Let's get started with the recipe.
Ingredients:
(Serve 4)
Spice Blend:
Coriander Seeds, 1 TBSP
Cumin Seeds, 1 TBSP
Green Cardamons, 2
Black Cardamom, 1
Bay Leaf, 1
Dal:
Black Lentils | Urad Dal, 200g
Red Kidney Beans | Rajma, 50g
Ginger Unpeeled Thinly Sliced, 1"
Green Chilies Coarsely Sliced Deseeded, 2 Adjust To Preference
Stew:
Rapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Ghee, 1 TBSP
Red Onion Finely Minced, 1
Sea Salt, Pinch
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 1/2"
Green Chilies Thinly Sliced, 3 Adjust To Preference
Tomatoes Canned, 200g / Half A Can
Tomato Puree, 1 TBSP
Kashmiri Chili Powder, 1/2 TSP Adjust To Preference
Garam Masala Homemade, Pinch
Heavy Whipping Cream, 50g Adjust To Preference
Dried Fenugreek Leaves, 1 TBSP
Fenugreek Seeds, 1/2 TSP
Unsalted Butter, 2 TBSP Adjust To Preference
Coriander Coarsely Chopped, For Garnishing
Naan Homemade, For Serving
Equipment:
Cast Iron Skillet / Pan
Heavy Sauce Pot
Spice Grinder
Directions:
Please visit my "Naan" page for the recipe.
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Prepare the spice blend
Toast whole spices in a dry skillet over medium heat until aromatic.
Transfer to a spice grinder and blitz into a fine powder.
Set aside.
Prepare the dal
Soak lentils and kidney beans separately overnight in plenty of water.
The next day, drain and rinse thoroughly under running water.
Add both to a sauce pot and cover with water (at least 1 inch above).
Season with salt and bring to a simmer.
Cook until soft and mashable, about 45 minutes to 1 hour, stirring occasionally.
Strain through a sieve, reserving both liquid and solids separately.
Return the stock to the pot. Add ginger, chilies, and vegetable scraps.
Simmer for 3 to 5 minutes, then cover and infuse off heat.
Prepare the stew
In a skillet over medium heat, heat oil and ghee.
Add onions, season with salt, and sauté until translucent.
Stir in garlic, ginger, and chilies. Sauté until aromatic.
Add canned tomatoes and tomato purée. Cook until thickened.
Stir in the toasted spice blend and chili powder. Sauté until aromatic.
Add cooked lentils and beans. Stir to combine.
Strain the infused stock and discard solids.
Deglaze the skillet with some of the stock and add more as needed for desired consistency.
Simmer gently. Season with salt and garam masala.
Stir in cream and simmer for 3 to 5 minutes.
Finish and serve
Blitz fenugreek leaves and seeds into powder. Add to stew.
Stir in a knob of butter and some coriander.
Final taste and adjust for seasoning.
Serve hot, garnished with more coriander.
Best enjoyed with naan.
Super nourishing...
A bite of heaven...
コメント