Dal Makhani Recipe Restaurant Style Recipe For Shrimp

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DAL MAKHANI RECIPE (INSTANT POT & STOVETOP)



Dal Makhani Recipe (Instant Pot & Stovetop) image

Dal makhani is a delicious, rich & creamy dish made with black lentils, spices, butter and cream. Instructions included for stovetop and instant pot.

Provided by Swasthi

Categories     Side

Time 10h10m

Number Of Ingredients 17

1 cup whole black lentil ((200 grams black gram - whole urad dal))
¼ cup rajma ((red kidney beans) (optional))
4 cups water (for pressure cooking - more for pot)
3 tablespoons unsalted butter ((divided - 1 ½ tbsp + 1 ½ tbsp))
1 tablespoon ghee
1 medium onion (finely chopped (65 grams))
1 tablespoon ginger garlic paste
1 cup tomato puree ((210 grams))
2 teaspoons salt ((adjust to taste))
¾ to 1½ teaspoons red chilli powder ((adjust to taste) (I use 1½))
1 teaspoon garam masala ((use flavorful one))
2 cups water ((preferably boiling hot))
½ teaspoon kasuri methi ((dried fenugreek leaves) (optional))
¼ cup cream ((more for garnish, heavy cream, whipping cream))
1 bay leaf ((optional))
2 green cardamoms ((optional))
1 black cardamom ((optional))

Steps:

  • Add urad dal and rajma to a large pot and rinse them well a few times. Drain the water and soak them in 3 to 4 cups of water for 7 to 8 hours. To reduce the soaking time, you may soak them in boiling hot water for 4 to 5 hours.
  • Later drain the water and rinse them well.
  • Pour 4 cups fresh water and pressure cook for 10 whistles on a medium heat. You can also cook in a pot until soft and tender adding more water whenever needed. If cooking in instant pot, pressure cook on high pressure for 20 mins.
  • Both urad dal and rajma must cook to very soft. When mashed with a spoon the dal and rajma must be soft and get mashed well easily. If not then pour another half cup hot water and continue to cook for another 3 to 4 whistles on a medium heat.
  • Heat a heavy bottom pot with butter & ghee. If using whole spices, add them and saute for half a minute. Then add onions and fry until they turn golden.
  • Stir in ginger garlic paste and saute for 1 minute until the raw smell goes away.
  • Then transfer tomato puree and cook for 3 to 4 minutes until thick.
  • Add salt, chilli powder & garam masala. Saute well until the masala smells good and turns thick.
  • Mash the cooked urad dal slightly and pour it along with the stock. Pour another 1 cup hot boiling water & mix.
  • Cook on a low flame until the dal thickens stirring often in between to prevent burning the bottom. After 60 mins, the dal thickens.
  • Add another ½ to 1 cup hot boiling water and continue to cook until thick. This takes another 30 mins. Totally cook for about 90 mins from the time you added the cooked dal to the pot.
  • Then add kasuri methi and pour cream. Stir and cook again for 6 to 8 mins until it becomes thick and creamy.
  • Taste and add more salt if needed. Add butter and mix well.
  • Place a small piece of foil or a tall steel cup on the dal makhani. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot. Then place it on the foil kept over dal or in the steel cup.
  • Quickly pour ¼ tsp ghee on the hot coal. Immediately cover the pot and allow to smoke for 3 to 4 mins. For stronger flavor, add another ¼ tsp ghee on the coal and repeat the smoking.
  • Garnish dal makhani with butter or cream & serve with naan.
  • Press SAUTE button on the Instant pot. Add ghee and butter to the steel insert.
  • Once the butter melts, add onions and saute until transparent. Add ginger garlic paste and saute for 30 seconds.
  • Pour the tomato puree, red chilli powder & garam masala. Saute for 3 to 5 mins.
  • Drain the water from the lentils and add them. Pour 3 cups water and deglaze the pot by scrubbing the bottom with a wooden spatula.
  • Press CANCEL button. Secure the Instant pot with the lid. Position the steam release handle to sealing.
  • Press PRESSURE COOK button and set the timer to 30 mins.
  • When the IP finishes it will beep. Wait for the pressure to release naturally.
  • Open the lid. You will see the dal being runny at this stage. Add salt & slightly mash the urad dal, not rajma.
  • Press SAUTE button. Adjust the setting to LOW by pressing the saute button twice.
  • Cook further stirring often until thick. When most of the moisture evaporates, dal turns thicker. Optional - I prefer to add 1 more cup of hot water in 2 batches, ½ cup each time. Cook further until really creamy and thick.
  • Then add cream and kasuri methi. Continue to cook until creamy.
  • Stir in the butter and garnish dal makhani with cream.

Nutrition Facts : Calories 410 kcal, Carbohydrate 37 g, Protein 15 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 59 mg, Sodium 1217 mg, Fiber 16 g, Sugar 4 g, ServingSize 1 serving

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 MAKHANI



Dal Makhani image

This has to be one of the most popular and delicious dals in India. Luscious and rich with a deep flavor, this dal is made mostly with a whole black lentil called sabut urad dal and a smattering of red kidney beans. Originally from Peshawar (now in Pakistan), this Punjabi dal was brought to India during the Partition and became an instant classic, served everywhere from 5-star hotels to roadside dhabas (shacks). There are various versions of this dish, such as kali dal, ma ki dal and dal bukhara. This version, dal makhani, was created by the founder of Moti Mahal restaurant in Delhi, who added kidney beans, tomato and cream. Traditionally it is made in a clay pot and simmered for 24 hours, but a pressure cooker speeds that up. It makes great leftovers because it tastes even better the next day.

Provided by Food Network Kitchen

Categories     main-dish

Time 12h

Yield 4 to 5 servings (5 to 6 cups of dal)

Number Of Ingredients 10

1 cup whole black urad dal (see Cook's Note), rinsed and soaked overnight
3 tablespoons Kashmiri rajma (or red kidney beans or pinto beans; see Cook's Note), rinsed and soaked overnight
Kosher salt
5 cloves garlic, finely grated (1 tablespoon)
One 2-inch piece fresh ginger, peeled and finely grated (2 teaspoons)
2 teaspoons Kashmiri chili powder (see Cook's Note)
1/2 teaspoon garam masala
1 cup strained tomato puree
1 stick (8 tablespoons) unsalted butter, plus more for topping, optional
1/2 cup heavy cream

Steps:

  • Drain the soaked black urad dal and Kashmiri rajma beans and transfer to a 6-quart Instant Pot®. Add 4 cups water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low for 1 hour (see Cook's Note). (Alternatively, use a stovetop pressure cooker over medium-high heat set for 15 minutes.)
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. Once the pressure is released, unlock the lid and add the garlic, ginger, Kashmiri chili powder, garam masala and 1 teaspoon salt. Set the pot to medium sauté and simmer, stirring often so the mixture doesn't scorch on the bottom, until the raw smell is gone, about 5 minutes. (If using a stovetop pressure cooker, saute over medium-high heat.)
  • Lightly mash the urad dal mixture with a potato masher, leaving some intact. Add the tomato puree and butter and mix well. Cover with the lid (but do not seal), set the pot to slow-normal (slow cooker) and cook, checking and stirring occasionally to make sure it's not sticking to the bottom and adding a little water if it gets too thick, about 2 hours. It should be the consistency of a pourable lentil soup. (If using a stovetop pressure cooker, stir in 1/2 to 1 cup water along with the tomato puree and simmer over low following the instructions above.)
  • Add 6 tablespoons of the heavy cream, set the pot to low sauté and simmer, stirring as needed to keep it from sticking to the bottom, until cooked down slightly and combined, another 10 minutes. Taste and adjust with more salt if needed. (If using a stovetop pressure cooker, simmer over medium heat.)
  • Make a cappuccino swirl with the remaining 2 tablespoons cream just before serving. Optionally, you can add another pat of butter on the dal just before serving for some extra love!

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