Green Lentil Dal Makhani Recipes

DAL MAKHANI

Steps:

• Soak both the whole urad dal and rajma overnight in enough water for 8 to 9 hours or overnight. Later drain them well.
• Rinse both the lentils a couple of times in water.
• Drain again and then add them in a 3 litre pressure cooker. Add water and stir well.
• Pressure cook for 18 to 20 whistles on a high flame, till both the urad dal and rajma have cooked thoroughly and softened. If they are not cooked, then add about ½ cup water again and pressure cook for 4 to 5 whistles more.
• The urad dal should melt in the mouth and should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Keep the cooked beans aside.
• In a blender or mixer jar, take chopped tomatoes and blend to a smooth puree. Set aside.
• You can also add ready 1 cup tomato puree instead of blending the tomatoes. No need to blanch the tomatoes while pureeing.
• In a pan, now heat butter. You can use salted butter or unsalted butter.
• Add the whole spices - cumin seeds, cloves, green cardamoms, black cardamom, 1 inch cinnamon, 1 small to medium tej patta.
• Fry for some seconds till the spices sputter and become aromatic.
• Add finely chopped onions.
• Stir and sauté the onions on a low or medium-low heat often till they become light golden.
• Add the ginger garlic paste. Stir again and sauté for some seconds till the raw aroma of ginger-garlic goes away.
• Add the chopped green chilies and sauté for a minute.
• Add the prepared tomato puree and mix well.
• Add red chili powder and 2 to 3 pinches of grated nutmeg or nutmeg powder.
• Stir very well and sauté this mixture on a low to medium flame, till you see fat releasing from the sides.
• Then add the cooked urad dal and rajma beans along with the stock. Also add 1 cup water or as required.
• Stir very well and simmer the dal makhani uncovered on a low flame.
• Keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
• Once it has begun to thicken, add salt as required.
• Stir very well and continue to simmer on a low flame. Keep on stirring when the lentils are simmered on low heat.
• When simmering you can add more water if the gravy looks thick or dry. The longer you keep dal makhani to simmer, the better it tastes.
• I kept it for about an overall 25 minutes on a low flame. Do keep on stirring at intervals.
• When the gravy has thickened enough, then add cream. Dal makhani is not too thick or too thin. It has a medium consistency.
• Mix the cream very well. Then switch off the heat.
• Add crushed kasuri methi (dried fenugreek leaves). Mix again.
• Cover and set dal makhani aside, if you are proceeding to the dhungar method. Or else you can serve dal makhni straight away.
• Heat a small piece of charcoal on flame till it becomes red hot. With the help of tongs, keep on turning the charcoal piece so that it evenly burns.
• Keep the red hot charcoal in a small bowl.
• Pour ½ teaspoon oil on the hot charcoal.
• Immediately keep this bowl on top of the dal makhani.
• Cover for a minute and allow the charcoal to infuse its smoke in the dal makhni. Remove the bowl. Stir again.
• Serve punjabi dal makhani garnished with chopped coriander leaves (cilantro) and a few teaspoons of cream with naan, roti, paratha or steamed rice.

MAKHANI DAAL (BUTTERY LENTILS)

Steps:

• Place black lentils, chickpeas, and red kidney beans in a large container and cover with several inches of cool water; let soak, 6 hours to overnight.
• Pour lentil mixture and soaking liquid into a pressure cooker. Bring to high pressure according to manufacturer's instructions and cook until soft, about 20 minutes. Remove from heat and release pressure through natural release method according to manufacturer's instructions.
• Heat oil in a large skillet over medium heat. Add onion, ginger, garlic, and cumin seeds; cook and stir until golden brown, about 3 minutes. Add tomatoes; cook and stir until softened, about 2 minutes. Stir in ground coriander, garam masala, red chile powder, turmeric, and salt.
• Fold onion mixture into cooked lentil mixture. Add butter, yogurt, and cilantro leaves; stir to incorporate.

DAL MAKHANI (INDIAN LENTILS)

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.

MAKHANI DHAL

Steps:

• Boil the lentils in 800ml water for 15 mins until almost tender. Meanwhile, fry the onions and chillies in the 50g butter for about 7 mins until starting to soften. Stir in the ginger, garlic and spices and cook over a low heat for 1 min more.
• Pour in 800ml boiling water followed by the cooked lentils and any liquid. Add the bay leaves and beans, then simmer for 20 mins more until thickened. This can be made 2 days ahead and chilled, or frozen for up to 1 month.
• To serve, return to the heat if necessary and stir in the cream. Season well. Pour into a bowl, dot with the remaining butter, dust with garam masala and scatter with coriander.