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Dal makhani

Dal makhani

Dal makhani is a creamy, rich, and comforting dal. It is one of the more popular dals, along with dal tadka. It features black gram (urad dal) and kidney beans, and is served with rotis, naans, or rice dishes.
Recipe inspired from Vegan Richa's Indian Kitchen Cookbook.

  • Ingredients

    • Dal
    1. 195g whole black gram (urad dal)
    2. 68g raw kidney beans, soaked for > 8h
    3. 1 tsp salt
    4. 1/4 tsp cayenne pepper

     

    • Tempering
    1. 2 tsp oil (9g)
    2. 1 tsp cumin seeds
    3. 1/8 tsp asafetida powder
    4. 1 tsp ginger paste (5g)
    5. 18g crushed garlic
    6. 110 chopped onion
    7. 250g chopped tomatoes
    8. 1/2 tsp turmeric
    9. 1 tsp garam masala
    10. 1 tbsp dried fenugreek leaves (kasuri methi)
    11. 6g cashews, soaked for > 8h
    12. 14g margarine
    13. fresh coriander, for garnish

  • Instructions

    • Dal
    1. Boil kidney beans in a pot, drain and reserve.
    2. In the same pot, boil urad dal with salt and cayenne pepper over medium heat until they are soft.
    3. Turn off heat, add the cooked kidney beans to the pot, and reserve.

     

    • Tempering
    1. Heat up oil over medium heat, and fry the onions with the cumin seeds and the asafetida until onions are tender. If need be, cover the pan with a lid to avoid scorching.
    2. Add the crushed garlic and ginger paste, and cook for a minute or two.
    3. Add spices, and mix.
    4. Add tomatoes, mix, lower heat, cover with a lid, and let it simmer for 5 min.

     

    • Assembly
    1. Add the tempering to the cooked urad dal and kidney beans, and mix well.
    2. Add the margarine to the dal and let it melt. Mix again.
    3. Serve with roti, naans, or over any kind of rice.
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