This is hands down, one of my top 3 favorite Indian dishes of all time. It is earthy, hearty, nourishing and insanely yummilicious. Finally, I have the chance to show this recipe to you lovely people. And especially during this festive Diwali season. I wonder what took me so long to post this recipe...
Anyway, every time I cook this, I will get excited, almost like a little kid waiting for his mum to finish cooking. There are lots of different variations. Dal Makhani is founded in New Delhi, India, somewhat of Punjabi's origins. It is actually a vegetarian complement to the famous butter chicken.
I love to pair this with my homemade naan. Everything screams coziness. I know that it is a huge ingredient list. But once you get it going, it is rather a simple dish to cook. I tell ya, it is perfect for this time of the year. Let's get started with the recipe.
Ingredients:
(Serve 4)
Spice Blend:
Coriander Seeds, 1 TBSP
Cumin Seeds, 1 TBSP
Green Cardamons, 2
Black Cardamom, 1
Bay Leaf, 1
Dal:
Black Lentils | Urad Dal, 200g
Red Kidney Beans | Rajma, 50g
Ginger Unpeeled Thinly Sliced, 1"
Green Chilies Coarsely Sliced Deseeded, 2 Adjust To Preference
Stew:
Grapeseed / Sunflower / Canola / Peanut Oil, 2 TBSP
Ghee, 1 TBSP
Red Onion Finely Minced, 1
Sea Salt, Pinch
Garlic Finely Minced, 3 Cloves
Ginger Finely Minced, 1/2"
Green Chilies Thinly Sliced, 3 Adjust To Preference
Tomatoes Canned, 200g / Half A Can
Tomato Puree, 1 TBSP
Kashmiri Chili Powder, 1/2 TSP Adjust To Preference
Garam Masala Homemade, Pinch
Heavy Whipping Cream, 50g Adjust To Preference
Dried Fenugreek Leaves, 1 TBSP
Fenugreek Seeds, 1/2 TSP
Unsalted Butter, 2 TBSP Adjust To Preference
Coriander Coarsely Chopped, For Garnishing
Naan Homemade, For Serving
Equipment:
Cast Iron Skillet / Pan
Heavy Sauce Pot
Spice Grinder
Directions:
Please visit my "Naan" page for the recipe.
Please visit my "How To Make Shahi Garam Masala" page for the recipe.
Prepare the spice blend.
Toast the spices in a skillet over medium heat until aromatic.
Transfer into a spice grinder and blitz until powder forms.
Set aside until ready to use.
Prepare the dal.
Soak the lentils in a bowl fully submerged with water, about 3 cups, overnight.
Soak the kidney beans in a bowl fully submerged with water, about 1 cup, overnight.
The next day, drain (discard any liquid), wash the lentils and beans under running water.
Transfer into a sauce pot.
Add water to fully submerge the lentils and beans with at least 1 inch underwater.
Season with salt and give it a stir to combine well.
Bring it up to a simmer.
Cook until the lentils are soft and easily mashed by fingers.
*It could take up to 45 mins to an hour. Stir occasionally to prevent burning. Add more hot water if necessary. The water level should be about 1 inch above the chickpeas.*
Pass everything thru' a sieve over a large bowl.
Set the lentils and beans aside until ready to use.
Transfer the stock back into the sauce pot.
Add ginger and chilies, along with any vegetable scraps.
Give it a quick stir and bring it up to a simmer.
Cook for about 3 to 5 mins.
Remove from heat, cover and set aside to infuse.
Prepare the stew.
In a skillet over medium heat, add oil and ghee.
Once the oil is heated up and the ghee starts to melt, add in the onion.
Season with salt and saute until translucent.
Add in garlic, ginger, chilies and saute until aromatic.
Followed by canned tomatoes and tomato puree.
Saute until well combined.
Add in the spice blend along with the chili powder.
Saute until well combined and aromatic.
Add in the lentils and beans.
Stir to combine well.
Drain the stock and discard the residue.
Deglaze the skillet with some of the stock.
Add in more stock and cook to the consistency you desired.
If you like a more stewy or soupy, add more stock or water.
Bring it up to a simmer.
Season with some salt and garam masala.
Add in the cream and stir to combine well.
Cook for about 3 to 5 mins.
In the meantime, blitz fenugreek leaves and seeds in a spice grinder until powder forms.
Add to the stew and give it a stir to combine well.
Add some butter and some coriander.
Stir to combine well.
Final taste and adjust for seasoning with salt.
Give it a quick stir.
Remove from heat and transfer into serving bowls.
Garnish with some more coriander.
Serve immediately with some naan.
Super nourishing...
A bite of heaven...