Best Dal Makhani

Dal Makhani is a North Indian classic. The traditional chefs used to cook this dish on charcoals for up to 18 hours. Even today in some of the world-famous restaurants chefs cook that way. They select the best lentil beans they can find. But in modern households, we seldom have all day to cook one dish. So we do a quick and pretty job here.
Infused with fresh spices, herbs, infused with fresh tomatoes gravy but no heavy cream. You need to soak the lentils overnight, but having a Pressure cooker help as it can shorten the time to cook. After that, you can add tomato gravy with spices and within 30 mins you have your dish.

Refer to our spices, herbs, added to this dish, that help with the nutritional value dish

Healthy Swaps: Sometimes not adding an ingredient is a healthy swap itself. Do not add any heavy cream. Many Indian restaurants add cream, which increases the saturated fat.

Pro Tips: Throw away all the water which was used to soak the lentils. This **may** reduce the gas/bloat from consuming lentils.

Easy Dal Makhani
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Easy Dal Makhani

Recipe by skylar.saubCourse: EntreesCuisine: IndianDifficulty: Hard
Servings

4

servings
Prep time

30

minutes
Cooking time

1

hour 

Ingredients

  • 1 cup Black Lentil Prep (Black Urad Dal)

  • 1 Medium Red Onion

  • 3 to 5 Fresh Garlic Cloves

  • 1 Stem Ginger Root

  • 2 Medium Chopped Red tomatoes

  • Spices

  • 1 TSP Cumin Seeds

  • 1 TSP Cumin Powder

  • 1 TSP Coriander Powder

  • 1 TSP Garam Masala

  • 1 TSP Black Pepper

  • 1 TSP Red Chilli Pepper Powder

  • 1 TSP Salt (or to Taste)

Directions

  • Lentil Prep
  • Wash thoroughly with water to clean any stones, debris
  • Soak lentil in water overnight
  • Gravy
  • Using a Pressure Cooker, cook for 20 mins, atleast till 4 whistles, then switch off the gas. Please see our video of how to use a Pressure Cooker for details.
  • After being pressure cooked, set aside til gravy is cooked
  • Saute onions, ginger, garlic in oil for 5 mins
  • Add spices (except garam masala) , chopped tomatoes and cook till translucent
  • Add cooked lentils, add EVOO oil , 2 cups of water
  • Cook for atelast 30 mins (the longer the better)

Notes

  • This is one of those dishes, the longer it is cooked, the better it tastes. There are still places this is cooked over slow charcoal, overnight for as long as 18 hours.

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