Dal Makhani is one of the top dishes on the list, most popular in the North Indian cuisine. It is derived from Punjabi culture and loved by every north Indian in the world. We do not require second thoughts on the menu, ever. It is without a doubt the most preferred dish for us.
Dal Makhani
Ingredients
- ¾ th cup Whole black lentil
- ¼ th cup Kidney beans
- 3 tbsp Edible Oil
- 2 tbsp Unsalted butter
- 2 tbsp Fresh cream
- 2 chopped Onions
- 3 chopped Tomatoes
- 1 tbsp Ginger-Garlic Paste
- 1 Bay leaf
- as required Salt
- 1 tsp Red chili Powder
- 12 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Garam masala powder
- pinch Kasoori methi
- Handful Chopped Coriander leaves
Instructions
- Dal Makhani Recipe:
- First of all, soak black lentil and kidney beans for overnight in 4-5 cups of water.
- Next day, take the soaked dal and beans into a pressure cooker and add some salt, chopped ginger-garlic, 1 bay leaf. Give it about 4-5 whistles, depending on the quality of the lentil and beans.
- Now, in another pan, add some edible oil or ghee (choice is yours here, oil is better though) let it heat for a couple of seconds.
- Add the chopped onion and toss well. Put some salt and stir again well, this will allow onions to get a subtle brown color faster.
- Now, throw in diced tomatoes and mix everything well. Try to squish the tomatoes as much as you can. Add all the masala (salt, red chili powder, turmeric powder, coriander powder) and give it a proper mix.
- Keep on adding little amount of water if needed.
- Now, to make dal makhani recipe more creamy and smooth in texture, try to mash the lentil and beans with the ladle.
- Take some dal into the ladle and put it into the pan and stir well. Now take this tempering into the cooker and mix everything very nice.
- Let it boil for 5-10 minutes and add fresh cream and kasuri methi. Turn off the heat and garnish with chopped coriander leaves.
- Serve it hot with Tandoori Roti and Naan on the sides.
Video
Notes
Dal Makhani Slow Cooker Recipe
Slow cooker dal makhani recipe
This delicious and healthy slow cooker dal makhani recipe is sure to please the whole family! This dish is rich, creamy, and tastes just like the authentic Indian restaurant version! You can also try this recipe for potato soup, honey garlic chicken, steel cut oats, and more! Make it your own today! And try out some of our other slow cooker recipes! We promise they’ll blow your mind!
You can use canned kidney beans instead of dry beans, but they are not the same as fresh. While they’ll cut the cooking time, canned kidney beans will still have a more intense flavor. You can also use a vegan butter instead. To add even more flavor to this delicious dish, add ghee or butter or a can of tomatoes. You can even make your own cream! To add a little extra flavor, you can also add Kasuri methi, which is a fragrant spice that gives this dish a special taste.
After soaking, wash the dal in cold water. You can also soak the dal overnight and then add it to the pot. Once the dal has soaked overnight, you can cook it in a pressure cooker. Alternatively, use a slow cooker. Then, cook the dal for approximately four to five hours, until the desired consistency is reached. Make sure to add the soaked dal last so that it doesn’t burn.
Vegan version of dal makhani
You can make a delicious vegan version of the classic Indian dish Dal Makhani with this recipe. This hearty dish is usually made with red kidney beans and black lentils, which are both known as urad dal. Instead of cream or butter, you can use coconut milk or almond milk instead. This dish will still taste just as good. And you don’t even have to give up the naan!
You can purchase vegan dal at the grocery store, but you may also choose to make your own. For the gravy, you can use Onion Tomato Ginger Garlic Paste, which you can either make yourself or purchase at the store. Alternatively, you can use canned tomatoes or fresh tomato puree. Paprika and Kashmiri Red Chilli Powder are both acceptable substitutes. If you don’t want the dish to taste spicy, you can use a plain jar of vegan coconut cream instead.
To make a vegan Dal Makhani, first cook the lentils. You can use a pressure cooker, instant pot, or stovetop. Make sure you cook the lentils on low heat until they look like the picture below. Then, add the coconut cream, lemon juice, and fresh cilantro. You can serve this dish with raita, onion raita, or vegetable raita, and a fruity mango lassi for dessert.
Traditional method of cooking dal
Dal Makhani is a traditional Bengali dish. It is traditionally prepared with a combination of spices and cooked in a traditional way. This dish is a favorite among Punjabis and is commonly served as a main course. The main difference between dal Makhani and dal masala is the way they are cooked. Dal Makhani can be cooked in the Instant Pot, which is a pressure cooker.
Dal Makhani is traditionally cooked overnight at low heat. The process requires soaking the lentils overnight. The best dal makhani has a creamy texture, so soaking them for a few hours will ensure they get the right amount of flavor. Cooking the dal in a pressure cooker is also an option, though it is not as easy as simmering it over a low flame. The soaked lentils are cooked with ginger-garlic, onions, and spices.
Traditionally, dal makhhani is cooked over a coal or wood fire. The slow cooking process allows the lentils to absorb the spices and create a rich, creamy consistency. You can use the traditional method of cooking dal makhani to prepare a delicious meal for yourself or a family member. It is best to serve this dish with roti, jeera rice, or garlic butter naan.