Dal Makhani, or Dal Mash Chana, is a rich, creamy, and intensely flavorful lentil dish that's a staple in Indian cuisine. Its luxurious texture and deep, savory taste are achieved through a slow cooking process that allows the lentils to melt into a velvety smooth consistency. The combination of black lentils (urad dal), kidney beans (rajma or chana), and aromatic spices creates a truly unforgettable culinary experience, often served in upscale restaurants. The subtle sweetness balances the earthy notes perfectly, making it a comforting and satisfying meal.
This recipe unlocks the secrets to recreating this restaurant-quality Dal Makhani at home. Forget complicated techniques and lengthy preparations; we'll guide you through a simplified yet effective method that delivers exceptional results. Ready to transform your kitchen into a haven of aromatic spices and creamy deliciousness? Let's dive into the step-by-step process!
Tools Needed
- Vessel
- Stove
- Spoon
- Knife
- Cutting board
Ingredients
- Dal Chana (split chickpeas): 200 grams
- Dal Mash (split black lentils): 250 grams
- Salt: 1 tablespoon
- Ghee (clarified butter): 1 cup
- Garlic: 1 teaspoon
- Tomatoes: 250 grams
- White cumin: ½ teaspoon
- Turmeric: 1 teaspoon
- Dried coriander: 1 teaspoon
- Kashmiri red chili: 1 teaspoon
- Black pepper: 1 teaspoon
- Ground cumin: 1 teaspoon
- Crushed red chili: 1 teaspoon
- Garam masala: 1 teaspoon
- Lentil water (from boiling lentils): null
- Cream: 100 grams
- Ginger: null (chopped)
- Green chilies: null (chopped)
- Cardamom (small and big): 2 pinches
- Salt (additional): ½ teaspoon
- Desi ghee (clarified butter): 1 tablespoon
- Coriander (chopped): null
Step-by-Step Instructions
Step 1. Prepare the Lentils
- Soak Dal Chana and Dal Mash for 2-3 hours.
- Boil water in a vessel, add salt, and then add the soaked lentils. Let it boil.
- Remove the foam that forms on top while the lentils are boiling.
- Boil the lentils until they are completely soft and mushy. Drain the excess water, reserving some for later use.
Step 2. Sauté Aromatics and Spices
- Heat ghee in a pan. Add garlic and sauté briefly. Add chopped tomatoes and cook until softened.
- Add white cumin, turmeric, dried coriander, Kashmiri red chili, black pepper, ground cumin, crushed red chili, and garam masala. Sauté for a few minutes.
Step 3. Simmer and Blend Flavors
- Gradually add the reserved lentil water while continuously stirring the spices, creating a Dhaba style flavor.
- Add the boiled and mashed lentils. Adjust salt to taste.
- Add chopped ginger, green chilies, and cardamom powder. Mix well.
Step 4. Finish and Garnish
- Add cream and mix thoroughly. Add 1 tablespoon of desi ghee at the end for extra flavor.
- Add chopped coriander and simmer until the ghee separates and coats the lentils.
Read more: Creamy Cashew Chicken Curry: A Simple Yet Sumptuous Recipe
Tips
- Regularly remove the foam that appears while boiling lentils to improve the taste.
- Don't overcook or burn the onion and garlic.
- Mash the tomatoes well.
- Add the spices step by step and mix well.
Nutrition
- N/A
FAQs
1. Can I use canned kidney beans instead of dried?
Yes, canned kidney beans will save you significant cooking time. Just make sure to rinse them thoroughly before adding them to the recipe.
2. What if my dal is too thick or too thin?
If it's too thick, add a little more water or milk. If it's too thin, simmer uncovered for a bit longer to reduce the liquid.
3. Can I make this in a slow cooker?
Absolutely! Follow the same ingredient list, but combine everything in your slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Enjoy your delicious, restaurant-quality Dal Mash Chana! This recipe is perfect for a cozy night in or impressing guests with a taste of authentic Indian cuisine. Now go forth and savor the creamy, flavorful results of your culinary efforts!