Dal Makhani
This rich and creamy Dal Makhani features black lentils and kidney beans simmered in a spiced tomato gravy, finished with a touch of cream and butter. It's a comforting and hearty dish, perfect for a satisfying vegetarian meal.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 7 س 15 د
- عدد الحصص
- 4
- الصعوبة
- متوسطة
معلومات مسببات الحساسية: قد تحتوي على حليب. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
المكوّنات
- 175 gwhole black lentil, rinsed and soaked overnight
- 30 gkidney bean, rinsed and soaked overnight
for cooking lentils
- 1 lwater
- 1 ملعقة صغيرةsalt
for tempering
- 2 ملعقة كبيرةghee
- 1 ملعقة صغيرةcumin seed
- 1 قطعةonion, finely chopped
- 1 ملعقة كبيرةginger, grated
- 1 ملعقة كبيرةgarlic, minced
- 1 قطعةgreen chili, slit
for gravy
- 150 mltomato puree
- 0.5 ملعقة صغيرةturmeric powder
- 1 ملعقة صغيرةred chili powder
- 1 ملعقة صغيرةcoriander powder
- 0.5 ملعقة صغيرةgaram masala
for finishing
- 0.25 كوبcream
- 2 ملعقة كبيرةbutter
- 1 ملعقة صغيرةkasuri methi, crushed
for garnish
- 2 ملعقة كبيرةfresh coriander, chopped
الأدوات
pressure cooker · medium pan · large pot · cutting board · knife
طريقة التحضير
خطوة بخطوة
- 1
Rinse the whole black lentils and kidney beans thoroughly, then soak them in plenty of water overnight, or for at least 6 hours.
ملاحظة الطاهي: Soaking helps reduce cooking time and makes the dals easier to digest.
- 2
Drain the soaked lentils and kidney beans, then transfer them to a large pot or pressure cooker.
حوالي 2 د
- 3
Add the specified amount of water and salt to the pot, then bring to a boil.
حوالي 8 د
- 4
Reduce the heat, cover, and simmer for 45-60 minutes until the lentils are very tender and creamy, or pressure cook for 15-20 minutes after the first whistle.
حوالي 1 س
ملاحظة الطاهي: The lentils should be soft enough to mash easily.
- 5
While the lentils are cooking, prepare the tempering in a separate pan.
- 6
Heat the ghee in a medium-sized pan over medium heat.
حوالي 2 د
- 7
Add the cumin seeds and let them splutter for about 30 seconds.
حوالي 1 د
- 8
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
حوالي 7 د
- 9
Stir in the grated ginger, minced garlic, and green chili, cooking for another 1-2 minutes until fragrant.
حوالي 2 د
ملاحظة الطاهي: Be careful not to burn the garlic.
- 10
Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
حوالي 7 د
ملاحظة الطاهي: This step is crucial for developing a deep flavor.
- 11
Add the turmeric powder, red chili powder, coriander powder, and garam masala, cooking for 1 minute until fragrant.
حوالي 1 د
- 12
Once the lentils are cooked, lightly mash some of them against the side of the pot with a spoon or whisk to create a creamy texture, leaving some whole for texture.
حوالي 2 د
- 13
Add the cooked lentil and kidney bean mixture to the tempering in the pan, stirring well to combine.
حوالي 2 د
- 14
If the dal is too thick, add a little extra hot water to reach your desired consistency.
حوالي 1 د
- 15
Simmer the dal for another 10-15 minutes on low heat, allowing the flavors to meld.
حوالي 15 د
ملاحظة الطاهي: Stir occasionally to prevent sticking.
- 16
Stir in the cream, butter, and crushed kasuri methi.
حوالي 1 د
- 17
Cook for 2-3 minutes more, without boiling, until the butter is melted and the dal is heated through.
حوالي 3 د
ملاحظة الطاهي: Boiling after adding cream can cause it to curdle.
- 18
Garnish with fresh coriander before serving.
حوالي 1 د
حافظ على جودتها
Store leftover Dal Makhani in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or milk if needed to adjust consistency.