Tuesday, February 21, 2012

Dal Makhani

Friends, today I would like to share the recipe of a famous North Indian dish, Dal Makhani. It is popularly also known as Kaali Dal or Maa Ki Dal. 

The secret to a good tasty Dal makhani, is to soak the dal overnite and pressure cook the lentil next day or you can even use aslow cooker, but dont forget to saok dal overnite.
Black gram lentil cooked over  low heat for couple of hours added to the rich creamy flavor of this dish, making it a comforting and special treat. You can enjoy these warm lentils with rice or Tandoori naan.

Dal Makhani


2 cups black gram lentils
1/2  cup red kidney bean (Rajma)
5 cups water ( to soak the lentil's)
1 small onion chopped finely
2 to 3 fresh cloves of garlic
1 inch ginger
1/2 tsp cumin seeds
2 tsp salt
1 tsp red chili powder
3 to 4 green chilies
1 medium tomatoes chopped fine
1 tsp freshly ground garam masala powder(dry roast in a skillet, on low heat for about 5 minutes,cool and dry grind to a powder :- 1 tsp coriander seeds, 2 small cardamom, 2 to 3 cloves,1 stick cinnamon, 2 to 3 peppercorns)
1/3 cup fresh cream or take same amount milk for lighter version
2 tsp oil


1. Wash well the lentils, and Soak both lentils overnight.

2. Next day pressure cook the lentils ,adding chopped onions, cumin seeds, chopped ginger, garlic,salt and red cili powder and about 4 cups water. Allow to cook for about an hour till the lentils are soft and light mix the cooked lentils with a spoon and keep aside.

3. In a pan, heat 2 tsp oil, add chopped tomatoes, allow to sizzle, add garam masala powder, chopped green chilies, add 1 tsp salt and 1/2 tsp red chili powder, stir in the cooked lentils and continue cooking lentils on low heat by adding 1/2 cup water. 

4. Cook for about 20 to 30 minutes. Add fresh cream and serve warm with rice or Indian bread.

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