Dal Makhani

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Dal Makhani is a sumptuous dish originating from subcontinent from the Indian state of Punjab. The main ingredient used in preparing this dish is urad or black lentil, rajma or kidney beans (red), cream and butter. This dish is a rich one mainly because the usage of cream in it, however you can also prepare this dish milk, yogurt or even without dairy.

Punjabis were the one who first created Dal Makhani and is presently perceived as a quintessential dish of India, and numerous restaurants and eateries are serving these varieties of dishes all over the world today. Dal makhani’s prominence is, to some degree, due to its flexibility in a meal: the richness-filled vegetarian dish can be considered not only as main course, but also as a feature of a smorgasbord (thali), or utilized as a backup to a dinner. In India, curries and soups with a yellow or red lentil base are a significant staple.

Dal Makhani goes quite well with vegetable pulao (rice), chapatti or naan, based on your preference.

How to cook Dal Makhani?

  • At first, soak-in urad dal and rajma overnight in a lot of water. Following day dispose of the water and keep washing it for three to four times under flowing water.
  • In a pressure cooker, cook it with enough (level of water inside the cooker ought to be two inches above the dal), add half-a-tablespoon salt and chillies (green). Do a checking after seven or eight whistles. You should be cooking the dal along the grains that are visible and soft simultaneously. Once the pressure is diminished, you can then open the lid.
  • Broil Kasuri Methi dry on moderate temperature for a few moments, let it cool off. Utilizing your mortar pestle, crush into a fine powder. After this, keep it in a separate place.
  • Start heating the butte in a profound skillet or a kadai. Tempering is needed with every one of the fixings referenced ‘for hardening’. Add some onion (chopped ones), sauté until it gets light brownish in color. Now include turmeric powder, ginger-garlic paste, Kashmiri Mirch and coriander powder. You should be mixing the items and continue stirring for about 10 to 12 seconds.
  • Put some tomato puree, and then continue stirring for a few more seconds’ medium temperatures. After this, include dal (boiled) and some salt. Put half-a-cup of water into this. Blend this well, cover it and continue cooking on low temperature for the next half-an-hour. This moderate cooking is imperative to draw out the genuine Dal Makhani’s taste. Continue to stir at regular intervals, and make an adjustment of water if you feel that the dal is excessively getting thicker.
  • Include crisp cream, blend well indeed. You should then put-in some powdered Kasuri methi, garam masala and nutmeg powder. Again, you should be mixing it well, decorate with coriander leaves and crisp cream.
  • Serve Dal Makhani hot with Paratha, Phulka, Naan or steamed rice as mentioned above and have a grand feast!

You can also read- LACHHA PARATHA: INDIAN LAYERED FLATBREAD

Dal Makhani in a nutshell:

  • This is a Main Course from Indian Cuisine.
  • Preparation Time is about twenty minutes.
  • Cooking Time is about 45 minutes to an hour.
  • Total Time is about an hour and five minutes.
  • Can be served up to five people.
Dal Makhani

image source: myfoodstory.com

Cooking Ingredients:

  • One cup of whole urad dal(Black)
  • Three tablespoons of Red kidney beans (Rajma)
  • Chopped large size onion (1 pcs)
  • Ginger paste (one tablespoon)
  • Garlic paste (one tablespoon)
  • Coriander powder (one tablespoon)
  • Kasuri methi/Dried fenugreek leaves (one tablespoon)
  • Kashmiri Mirch powder (half-a-tablespoon)
  • Tomato puree (half-a-cup)
  • Turmeric powder (half-a- tablespoon)
  • Salt
  • Fresh coriander leaves (chopped) (one tablespoon)
  • Nutmeg powder (one-fourth tablespoon)
  • Garam masala powder (half-a-tablespoon)
  • A couple of Green chillies (slitted)
  • Butter (three-tablespoon)
  • Fresh cream (one-fourth cup)

For tempering:

  • Cumin seeds (half-a-tablespoon)
  • Green cardamoms (lightly crushed)(three)
  • Black cardamom (lightly crushed)(one)
  • Cinnamon (2 pieces)(one inch each)
  • Two Bay leaf

Nutritional Value:

  • Serving Size 1 package
  • Calories: 350 Calories from Fat: 58
  • Total Fat: 6 grams (9 % of daily value)
  • Saturated Fat: 2 grams   (10% of daily value)
  • Trans Fat:   0 grams
  • Cholesterol: 10 milligrams (3 % of daily value)
  • Sodium: 610 milligrams (25% of daily value)
  • Potassium: 770 milligrams (22% of daily usage)
  • Total Carbohydrate: 63 grams (21 % of daily value)
  • Dietary Fiber: 11 grams (44% of daily value)
  • Sugar:    6 grams
  • Protein: 4 grams (8% of daily value)
  • Vitamin A: 15% of the daily value
  • Vitamin C: 15% of the daily value
  • Calcium: 10% of the daily value
  • Iron: 25% of the daily value
  • Thiamin: 25% of the daily value
  • Riboflavin: 10% of the daily value
  • Vitamin B6: 8% of the daily value
  • Vitamin E: 2% of the daily value
  • Niacin: 15% of the daily value
  • Pantothenic Acid: 2% of the daily value
  • Serving Size: 4 oz

Amount per Serving:

  • Calories: 90 Calories from Fat: 15
  • Total Fat: 5 grams (2 % of daily value)
  • Saturated Fat: 5 milligrams   (3% of daily value)
  • Trans Fat: 0 grams
  • Cholesterol: 6 milligrams (1 % of daily value)
  • Sodium: 9 milligrams (7% of daily value)
  • Potassium: 198 milligrams (6% of daily usage)
  • Total Carbohydrate: 2 grams (5 % of daily value)
  • Dietary Fiber: 8 grams (11% of daily value)
  • Sugar: 5 grams
  • Protein: 1 gram (2% of daily value)
  • Vitamin A: 4% of daily value
  • Vitamin C: 4% of daily value
  • Calcium: 3% of daily value
  • Iron: 6% of daily value
  • Thiamin: 7% of daily value
  • Riboflavin: 3% of daily value
  • Vitamin B6: 2% of daily value
  • Vitamin E: 1% of daily value
  • Niacin: 4% of daily value
  • Pantothenic Acid: 1% of daily value