Dal Makhani Recipe
Hi you food lovers. I am also sharing this yummy restaurant style Dal Makhani today. All the food recipes on my blog related to some good and positive stories with it. Dal makhani, honestly saying I really don’t like this recipe previously because of its presentation look. And also because I really don’t like black dal (kali dal) one day accidentally I did not have any other option and I was so hungry so I tried with very bad mood but after trying this recipe, I realize that I was wrong all the time about the taste of dal makhani, that day and today this is one of favorite and regular dishes.
how to prepare dal makhani
Urad dal and beans are what we eat pretty much every day as a part of Indian meals. They end up on the plate usually in preparation of dal. Dals are my comfort food, as well as something I would serve as a part of an Indian meal at an event. Amp up the earthy lentils with some specific spices, nondairy milk/butter, different methods of Tadka/Tempering and there you have a delicious hearty bowl of goodness.
Today, I am bringing you my Dal Makhani. The Urad used are Whole black gram and Kidney beans. Makhani means creamy and buttery. The nonvegan version of this Dal contains a good load of cream, ghee(clarified butter) and butter. I am now quite adept at vegan-sizing things. I served the Dal with a teaspoon of Earth balance on topper bowl. And you should have seen the bliss on my Dad’s face:) My Omni brother also guzzled down bowls and bowls full of the Dal.
If you cant find the lentils used for this Dal, use any similar-sized urad or bean as a substitute from your local store such as black caviar lentils, green or brown lentils, green moong beans. Substitute black beans for kidney beans or just add more lentils.
- 1 cup dry whole urad dal*, debris removed and soaked in plenty of water overnight or for at least 6 hours
- 4 cups of water
- 15 oz can kidney beans (1 1/2 cups), drained and rinsed
- 3 tbsp coconut oil or vegan butter
- 1 tsp cumin seed
- 1 small bay leaf
- 4-6 cloves garlic, minced
- 1 tsp minced ginger
- 1-2 chiles, minced with seeds removed if desired
- 2 small onion, finely chopped (~1 cup)
- 1 cup tomato puree or strained tomatoes
- 1 1/2 cups water (including water reserved from cooking urad dal)
- 1 1/2 tsp salt, to taste
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tsp cayenne, optional & more or less to taste
- 1/2 tsp turmeric
- 1 tbsp. kasoori methi, crushed (optional)
- 1/4-1/3 cup coconut cream or coconut milk*
- Minced cilantro
- Basmati rice
- Add the soaked urad dal to a pot along with 4 cups of water. Bring it to a boil, then lower the heat to simmer. Cook covered for 30-40 minutes or until dal is very tender. Turn off heat and strain the lentils, reserving any leftover cooking water.
- In a large pot heat the coconut oil or vegan butter over medium. Add the cumin and bay leaf and fry until they crackle and turn a shade darker. Add the garlic, ginger, and chiles and cook about 30 seconds to 1 minute. Add the onion and fry until golden and soft, 4-6 minutes.
- Add the tomato puree (watch for splattering), the reserved dal cooking water + freshwater to equal 1 1/2 cups of water, 1 teaspoon of salt, garam masala, coriander, cayenne if using, and turmeric. Crush the kasoori methi between your hands into the pot. Simmer for 3-5 minutes.
- Add the urad dal and the kidney beans. Cover and simmer over low heat for 30 minutes, stirring occasionally so the lentils don’t stick and burn on the bottom of the pan. Taste and adjust salt if desired, add more salt if the dish tastes flat.
- Stir in the coconut cream and simmer for 5 minutes.
- Garnish finished dish with a swirl of coconut milk and minced cilantro. Serve with basmati rice.
*Whole urad dal is also known as black gram. You can substitute black beluga lentils for a different/less traditional but also tasty result. Black beluga lentils do not need to be soaked before cooking and cook them for 25 minutes. Note that the dal made with black beluga lentils might be more watery, so consider starting with less water (3 cups) and just adding more as necessary as it cooks.
*Use the cream that collects at the top of the can of coconut milk. If your coconut milk is not separated, then don’t worry about it and just use the creamy coconut milk, it’ll still be great!