Dal Makhani
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
40 mins
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Cook Time
4 hrs 40 mins
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Total Time
4 hrs 55 mins
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Servings
3 people
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Course
Main Course, Appetizer, Soup
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Cuisine
Indian
Dal Makhani
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Dal makhani is one of the most popular dal dishes in India. Black lentils and beans are cooked with a lot of butter and cream.
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Ingredients
- 1 cup kali dal (black lentils)
- ¼ cup dried red beans (urad sabut rajma), pre-soaked
- 4 cups water (for cooking beans)
- 4 tablespoons ghee
- 1 onion , finely chopped
- 2 small green peppers , chopped
- 3 cloves garlic
- 1 (2 inches / 5 cm) piece fresh ginger
- ½ cup tomato coulis
- ½ teaspoon cumin seeds
- 2 cloves
- 2 pods green cardamom
- 1 pod black cardamom
- 1 small stick cinnamon
- 1 Indian laurel leaf
- ½ teaspoon ground hot pepper (or more, to taste)
- 2 pinches freshly grated nutmeg
- ½ cup heavy cream
- ½ teaspoon dried fenugreek leaves (kasuri methi)
To serve
- clarified butter (ghee)
- heavy cream
- cilantro leaves
Dhungar method
- 1 small piece of charcoal
- A few drops of vegetable oil
Instructions
- Rinse the kidney beans well with clear water and transfer them to a saucepan.
- Cover them with water and bring to the boil, then lower the heat to a low flame and cook at very low heat for 1 hour and a half.
- Add water during cooking if the level drops too much and the beans are no longer covered.
- Drain the beans and set aside their cooking water.
- Mash the garlic and ginger with a fine grater or pestle and mortar.
- Melt the ghee in a large frying pan over medium heat and add the whole spices: cumin seeds, cloves, green and black cardamom, cinnamon and Indian bay leaf.
- Sauté them for about 30 seconds, until they release their aromas.
- Add the chopped onion and sauté over low heat for 5 minutes, stirring regularly until golden brown.
- Add the pureed garlic and ginger and the minced chili pepper and sauté for one minute.
- Add the tomato coulis, ground chili pepper and nutmeg, mix well and cook over medium heat for 3 minutes.
- Add the lentils and beans and their cooking juices plus water to make a total of 1⅔ cup (425 ml).
- Bring to the boil and then simmer over low heat for at least 2h30, stirring regularly, until the dal thickens.
- If the dal is too dry, gradually add water to achieve a consistency that is not too liquid but creamy, about 4 cups (1 liter).
- Mash a few beans with a fork to help thicken the dal.
- Salt and add the liquid cream.
- Mix well and turn off the fire.
- Finally, add the kasuri methi.
- To give a smoky taste to the dish
"Dhungar method"
- Heat a piece of charcoal over a flame, using a metal grill or metal barbecue tongs.
- When the charcoal is very red, place it in a small bowl and pour a few drops of vegetable oil over it.
- Smoke must rise from the coal.
- Place the bowl in the frying pan and cover for 2 minutes so that the dal can soak up the smoke.
- After 2 minutes, remove the lid and remove the bowl from the dal.
- Just before serving, sprinkle with fresh coriander leaves, then add a small drizzle of single cream and a dash of ghee.
- Serve with rice or naan.
Notes
- The longer the pan is kept closed, the smokier the dal will taste. It is therefore possible to leave the lid on for 5 minutes, but no more.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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