Dal Maharani The Queen Of Indian Lentils Recipes

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DAL MAKHANI (INDIAN LENTILS)



Dal Makhani (Indian Lentils) image

Ever go to an Indian restaurant and wonder how they make those lentils? I hated lentils before I discovered Indian food. Then I scoured the internet to figure out how they achieved them, and through mixing and matching recipes and methods on videos, I've arrived at this recipe, which I think is pretty close. This version is very rich, but you can leave out the cream to make it lighter. Kasuri methi (fenugreek leaves) is almost impossible to find in the U.S., even in NYC, but it gives this dish something very special.

Provided by SOGOLONDJATA

Categories     Side Dish     Beans and Peas

Time 4h15m

Yield 6

Number Of Ingredients 21

1 cup lentils
¼ cup dry kidney beans
water to cover
5 cups water
salt to taste
2 tablespoons vegetable oil
1 tablespoon cumin seeds
4 cardamom pods
1 cinnamon stick, broken
4 bay leaves
6 whole cloves
1 ½ tablespoons ginger paste
1 ½ tablespoons garlic paste
½ teaspoon ground turmeric
1 pinch cayenne pepper, or more to taste
1 cup canned tomato puree, or more to taste
1 tablespoon chili powder
2 tablespoons ground coriander
¼ cup butter
2 tablespoons dried fenugreek leaves
½ cup cream

Steps:

  • Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
  • Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
  • Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
  • Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
  • Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

Nutrition Facts : Calories 389.6 calories, Carbohydrate 37.1 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 15.6 g, Protein 13.2 g, SaturatedFat 10.4 g, Sodium 420.2 mg, Sugar 3 g

DAL MAHARANI (THE QUEEN OF INDIAN LENTILS!)



Dal Maharani (The Queen of Indian Lentils!) image

Its a wonderful mixture of various lentils and very tasty with hot white rice. I add a dollop of low fat yogurt instead of the fresh cream to my plate for a lower cal option!

Provided by Charishma_Ramchanda

Categories     Lunch/Snacks

Time 5h40m

Yield 4 serving(s)

Number Of Ingredients 14

1 small onion, chopped
2 green chilies, chopped
1 tomatoes, chopped
3/4 inch ginger, crushed
1/4 cup red kidney beans (rajma)
1/4 cup black gram dal (whole urad)
1/4 cup channa dal
1 teaspoon red chili powder
1/4 teaspoon turmeric powder
1 tablespoon fresh cream
1 tablespoon butter
1 1/2 tablespoons oil
salt
cilantro, chopped (for garnishing)

Steps:

  • Soak red kidney beans, black gram and chana dal in water for 4-5 hours.
  • Pressure cook the above dals (lentils) once the time for soaking is over.
  • Transfer the dals to a skillet.
  • Simmer, on low flame, for 30 minutes, until the lentils (dals) become extremely soft.
  • Heat oil in a skillet.
  • Sauté the onions and ginger in it till the raw smell of ginger is gone and onions turn golden brown.
  • Add tomatoes and green chillies and continue to sauté.
  • Add turmeric powder and red chili powder once the onion-tomato mixture becomes soft.
  • Continue to sauté.
  • Pour the cooked dal over this mixture and bring to a boil.
  • Add salt to taste.
  • Stir well.
  • Just before removing from flame, add butter and fresh cream.
  • Garnish with cilantro and serve hot with white Basmati rice!

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Top Asked Questions

Which is the most nutritious lentil in India?
Flavorful, tasty and nutritious red lentil recipe. Masoor dal is one of the most commonly used lentils in Indian cuisine. It is used by a larger population since it has the highest amount of protein compared to the other lentils. What is masoor dal? Masoor dal is a quick cook protein rich lentil known as red lentils.
What's the best way to make dal makhani?
Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper.
How long does it take to cook masoor dal?
Masoor dal is a quick cook lentil and can be prepared just under 20 to 25 mins. Most Indian homes use a pressure cooker to cook dal as it saves some time. But it can be prepared in a pot as it doesn’t take much time. Any dal recipe can be prepared in various ways.
How to cook red kidney beans and chana dal?
Soak red kidney beans, black gram and chana dal in water for 4-5 hours. Pressure cook the above dals (lentils) once the time for soaking is over. Transfer the dals to a skillet. Simmer, on low flame, for 30 minutes, until the lentils (dals) become extremely soft. Heat oil in a skillet.

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