Dal makhani step-by-step recipe with photos.
If I think of Punjabi food, this is one of the first things that comes to mind. Silky velvety dal makhani… Makhan means butter – this dish is essentially lentils cooked in butter and spices. Made with whole black gram, red kidney beans, and butter; and finished with a touch of cream – accompanied with soft and crispy naan. This is the most popular dal in Indian restaurants outside India.
This healthy dish has a low glycemic index and all the good fat from butter. The main ingredient used here is black gram which has several health benefits, including improving digestion, bone health, and boosting energy. Urad dal is also rich in folates and phosphorus.
Also known as kali dal, this dish is slow-cooked which allows the lentils to soak up all the flavours from the aromatic spices. It is important to soak the black gram and rinse it off before boiling. Using a pressure cooker to boil the dal is a great way to get the right texture and save a lot of time.
Make sure you make a large batch as magically leftover dal makhani tastes even better the next day!
Dal makhani step-by-step recipe with photos
1. Soak the lentils in water overnight and boil them till done
2. Fry onions till golden brown, then saute ginger, garlic
3. Add tomatoes, spices, and cook till oil separates
4. Add the cooked lentils and simmer
Dal makhani served with naan