Dal Makhni
Here’s a simple recipe to make Dal Makhni at home:
For the Dal:
• 200g black lentils (urid lentils)
• 750ml water (for cooking)
• Salt (to taste)
For the Masala:
• 2 tablespoons oil
• 50g butter
• 1 onion (finely chopped)
• 2-3 garlic cloves (minced)
• 10g ginger (grated)
• 25g tomato puree
• 1 Dal Makhani spice sachet
• 100g of heavy cream
• Fresh coriander (for garnish)
Instructions:
1. Soak the Lentils:
• Rinse the black lentils. Soak them in water for at least 6-8 hours or overnight.
2. Cook the Lentils:
• Drain the soaked lentils. In a large pot, combine the lentils and 750 ml of water. Add salt to taste.
• Bring to a boil and then reduce the heat.
• Cover and simmer on low heat for about 1.5 to 2 hours, or until the lentils are tender. Alternatively, you can use a pressure cooker to cook them in about 20-25 minutes.
3. Prepare the Masala:
• In a separate pan, heat the butter over medium heat.
• Add the chopped onion and sauté until golden brown.
• Stir in minced garlic and grated ginger. Cook for another minute until fragrant.
4. Add Tomato Puree and Spices:
• Add the pureed tomatoes and cook for an additional 2-3 minutes.
• Mix in Dal Makhani spice sachet. Let the spices roast for a minute.
• Add some water to the spices and set aside to be added to the lentils later.
5. Combine and Simmer:
• Once the lentils are cooked, add the masala mixture to the pot with the lentils. Stir well.
• If desired, add the heavy cream for added richness. Simmer on low heat for about 10-15 minutes, stirring occasionally.
6. Serve:
• Garnish with fresh coriander. Serve hot with rice, naan, or roti.
Enjoy your Dal Makhani, made by you, at
home, from scratch!
Cooking advice:
• Add salt when the spice mixture is added to the dal.
• To check if your dal is cooked, press the dal against the inside of the pot with your spoon. If the dal squishes easily and feels soft, it is cooked.
• If your dal is crunchy in any way, it is undercooked and needs more time on a low heat to finish cooking.
• Use a jug for cream drops for a nice serving effect on the top layer of the dal.
• Get the lentils going on the flame and then do the prep for the masala/sauce.
• All you need to enjoy is a spoon or a well-buttered roti.