Dal Makhal
User Reviews
5.0
3 reviews
Excellent
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Prep Time
15 mins
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Cook Time
3 hrs
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Additional Time
12 hrs
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Total Time
15 hrs 15 mins
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Servings
8
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Calories
265 kcal
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Course
Main Course
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Cuisine
Indian
Dal Makhal
Report
Dal Makhal is truly one of the greatest dishes in the world. The depth of flavor is amazing. It's creamy, buttery, and simply amazing. You may need to make a run to your local Indian food market or order some ingredients online. Be sure to pick up some homemade naan (Indian bread) and make a batch of basmati rice (recipe in the NOTES) and you'll have a special feast that you'll want to make time and time again.
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Ingredients
- 14 oz black lentils whole urad dal
- 4 tablespoon butter plus extra for serving
- 1 tablespoon ghee
- 1 medium onion chopped
- 2 tablespoon ginger garlic paste
- 1 cup tomato puree
- 2 teaspoon salt plus more, to taste
- 2 teaspoon kashmiri chili powder
- 2 teaspoon garam masala
- ¼ cup heavy cream plus extra for serving
Instructions
- Soak the lentils in a pot with water (about 1 inch over the beans) for at least 6 hours, or even better, overnight.
- Drain the lentils into a colander and then rinse them under cool water.
- Place the lentils back into the pot and cover them with water (again, about 1 inch over the beans). Bring to a boil and then reduce the heat to medium and simmer them until they are soft, about 1 hour to 90 minutes, stirring frequently and adding water occasionally to maintain the same water level throughout.
- Meanwhile, heat the ghee and 2 tablespoon butter over medium heat in a separate pot. Add the onions and cook for 12 minutes, stirring often. Add the ginger garlic paste and cook for another 3 minutes, stirring often.
- Stir in the tomato purée, salt, chili powder, and garam masala. Cook for 2 minutes and then remove the pot from the heat. Set aside.
- Once the lentils are tender, make sure there is enough water in the pan to just barely cover the lentils. Transfer the lentils (with liquid) into the pot with the tomato mixture. Mash some of the lentils with a masher or the back of a spoon. Bring to a simmer and cook, stirring often, for another 90 minutes, adding about 2 cups of water during the process.
- Stir in the cream and the remaining 2 tablespoon of butter. Simmer for another 2 minutes. Taste and add more salt, if needed.
- Serve at once in bowls topped with a swirl of heavy cream and a small pad of butter.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- See the blog post for substitutions for some of the authentic ingredients (and links to order them online).
- You'll want to stay near the lentils/dal while it's simmering and stir it every so often to prevent the bottom from sticking to the pan and possibly burning.
- The consistency of the dal should be like thick chili. Not too thin, but not too thick, either.
- Leftovers can be reheated in a pot over medium heat. Add more water to reach the desired consistency. They will keep in the fridge for up to 5 days. The dal can be frozen for several months.
- CLASSIC BASMATI RICE:
- Add 1 cup of aged basmati rice to a bowl and cover it with water. Swish the rice around for a minute, then hold the rice back with your hand as you pour off the water. Repeat 2 more times and then transfer the rice into a colander. Rinse the rice with cool water.
- Bring two cups of water, 1 tablespoon ghee, 1 teaspoon salt, and several cardamom pods (if desired) to a boil.
- Add the prepared rice to the boiling water. Cover and turn the heat to low. Cook for 10 to 12 minutes. Fluff with a fork and serve.
Nutrition Information
Show Details
Calories
265kcal
(13%)
Carbohydrates
29g
(10%)
Protein
13g
(26%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
28mg
(9%)
Sodium
643mg
(27%)
Potassium
173mg
(5%)
Fiber
11g
(44%)
Sugar
2g
(4%)
Vitamin A
454IU
(9%)
Vitamin C
7mg
(8%)
Calcium
46mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Calories | 265kcal | 13% |
| Carbohydrates | 29g | 10% |
| Protein | 13g | 26% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 28mg | 9% |
| Sodium | 643mg | 27% |
| Potassium | 173mg | 4% |
| Fiber | 11g | 44% |
| Sugar | 2g | 4% |
| Vitamin A | 454IU | 9% |
| Vitamin C | 7mg | 8% |
| Calcium | 46mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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