Easy Dal Makhani Recipe

Dal makhani is a classic Punjabi dish that's sure to please your taste buds and warm your soul! This dish is made with a combination of black lentils and kidney beans that are simmered in a spiced tomato-based gravy until they are soft, creamy, and packed with flavour. To achieve that signature smoky flavour, the dal is traditionally cooked on low heat for hours on end, allowing the flavours to meld together and develop into something truly magical.

But don't worry, you don't have to spend all day in the kitchen to enjoy this delicious dish. whip up a batch of dal makhani using the Dal Makhani Masala. Made only with high-quality spices and ingredients, carefully blended to give you the authentic taste and flavour of dal makhani, without any added preservatives or artificial flavours. So grab your apron, get your spices ready, and get ready to enjoy a delicious bowl of this easy dal makhani recipe that's sure to become a staple in your recipe collection!

Dal Makhani Ingredients

• 1 cup of black lentils (urad dal)
• 1/4 cup of red kidney beans
• 1 onion, finely chopped
• 2-3 cloves of garlic, finely chopped
• 1 inch piece of ginger, grated
• 2-3 green chillies, finely chopped
• 2 tomatoes, finely chopped
• 1 teaspoon of cumin seeds
• 1 teaspoon of coriander powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of red chilli powder
• 1/4 teaspoon of Aashirvaad Shahi Garam Masala
• 2-3 tablespoons of Dal Makhani Masala
• 1/2 cup of heavy cream
• 1-2 tablespoons kasuri methi (dried fenugreek leaves)
• Salt to taste
• 2-3 tablespoons of ghee or butter

How to make Dal Makhani?

1. Soak the Lentils

• Rinse the black lentils and kidney beans in water and soak them together in enough water for 6-8 hours or overnight.
• After soaking, drain the water and rinse the lentils and beans again.

2. Cook the Lentils

• Add the soaked lentils and beans to a pressure cooker with 3 cups of water and pressure cook on high heat for 10-12 whistles or until they are soft and tender.
After cooking, allow the pressure to release naturally before opening the lid. Mix in the lentils and beans, mashing them slightly.

3. Check if it is cooked well

• To check if the lentils and beans are cooked well, take a spoonful of them and press them between your fingers.
• They should be mashed easily if they are cooked well.

4. Make the Masala

• In a separate pan, heat 2 tablespoons of oil or ghee on medium heat.
• Sauté the finely chopped onions until they turn golden brown.
• Add ginger-garlic paste and green chillies and sauté for a minute or until the raw smell of the ginger-garlic paste disappears.
• Cook the chopped tomatoes until they are soft and mushy.
• Add cumin powder, coriander powder, red chilli powder, turmeric powder, kasuri methi, Dal Makhani Masala and salt to taste. After thoroughly mixing everything, cook for a few minutes.

5. Slow Cook the Dal

• Add the masala to the cooked lentils and beans and mix well.
• Add 1/2 cup of heavy cream and mix again.
• Let the dal makhani simmer on low heat for about 30 minutes, stirring occasionally, until it thickens and the flavours meld together.
• Mix in 2 tablespoons of butter thoroughly.
• Voila! Your deliciously easy dal makhani recipe is now ready to be served hot with naan bread or rice. Enjoy the creamy, flavorful goodness and let your taste buds do a happy dance!

Try out: Kitchens of India Ready to Eat DAL MAKHNI

Pro Tips

Garnish your dal makhani with chopped coriander leaves, a dollop of butter, and a sprinkle of kasuri methi for an extra burst of flavour and aroma!

Substitutes

Substitutions can be a lifesaver when it comes to cooking. If you're missing one of the dal makhani ingredients, here are some substitutes:

• If you can't find black lentils, you can substitute them with whole green lentils (moong dal) or split yellow lentils (toor dal).
• In case you don't have heavy cream you can substitute it with coconut cream, cashew cream, or almond milk. Just keep in mind that the taste and texture may be slightly different.
• If you don't have kasuri methi on hand, you can use a substitute such as celery leaves, mustard greens, or fennel seeds.



So, grab your apron and get ready to whip up a delicious batch of dal makhani that's sure to impress your family and friends. Whether you're cooking for a special occasion or just craving a hearty and comforting meal, dal makhani is the perfect dish that never disappoints!

FAQs

1. What are the ingredients of dal makhani?
Dal makhani is made with a delicious blend of black lentils, red kidney beans, onions, garlic, ginger, tomatoes, heavy cream, and a variety of aromatic spices that make your taste buds sing!

2. Which dal is used in dal makhani?
The main component in the dal makhani recipe is the black lentils, also known as urad dal. It's the key ingredient that gives this dish its unique texture and flavour.

3. How to make dal makhani without onion?
No onions? No problem! If you want to make a quick dal makhani recipe without onions, simply skip step 4 in the recipe and continue with the rest of the instructions. You'll still get a delicious dish without the onions.

4. Can I skip spices?
Well, technically, you could skip the spices in dal makhani, but it wouldn't be the same delicious dish without them! The spices are what give this dish its distinct flavour and aroma. However, if you're not a fan of spicy food, you can adjust the amount of spices to your taste.

5. How to freeze dal makhani?
If you want to freeze your dal makhani, simply let it cool to room temperature and then transfer it to an airtight container or a ziplock bag. When you're ready to eat it, simply thaw it in the refrigerator overnight and reheat it on the stove or in the microwave.