Masoor Dal Makhani (Black Lentil Dal Soup/ Side Dish)

Who doesn’t like Dal Makhani? It’s always a must-order menu item when we go out to eat in any Indian restaurants!

But this time, I wanted to try an alternative version of Dal Makhani using Masoor Dal instead of the using the traditional urad dal (split black gram) and to my surprise, it was a major hit with my husband and everyone in the family 🙂

I usually make this in all festive occasions, potluck parties or just for ourselves. One of my very close friends, just loves it as a soup!! How cool is that? One recipe with multiple serving styles!

So, let’s get started!…

Ingredients :

  • ¾ cup whole Black Masoor dal ( Black Lentil Dal – soaked overnight
  • ¼ cup rajma ( Black Kidney Beans – soaked overnight)masoordal
  • ½ cup finely chopped onions
  • 1 or 2 green chilies, chopped
  • 2 tsp ginger garlic paste
  • 1 tsp cumin seeds
  • 2 large tomatoes chopped roughly
  • 2 to 3 cloves
  • 1 inch cinnamon
  • 1 small to medium tej patta (bay leaf)
  • ½ tsp red chili powder
  • ½ tsp turmeric powder
  • ⅓ cup low-fat cream ( sour cream)
  • ¼ tsp kasuri methi/dry fenugreek leaves, crushed
  • 3 tbsp butter
  • salt as required

Method :

  • Soak Masoor Dal and the kidney beans overnight ( 7-8 hours). Drain them the next morning and add 3 cups of water in the pressure cooker along with the cinnamon stick. Cook oh medium-high flame till soft or till you hear 6-8 whistles. Keep the cooked beans and lentils aside.
  • 2
  • In a pan, add butter. When it begins to melt, add the cloves.
  • Add cumin seeds, bay leaf, chopped onions and sauté them till the onions get translucent. Add a pinch of salt to quicken the process.
  • Next, add 2 tsp of ginger garlic paste and sauté.
  • Next add the chopped tomatoes ( You can use tomato puree as well). Add red chilli powder, green chillies, turmeric powder,salt and give it a thorough mix.
  • 1
  • Close the pan with a lid and cook for 8-10 mins till tomatoes are cooked well enough and you see butter leaving the sides of the pan.
  • Add the cooked lentils and beans and 1 cup of water. (You can adjust the water depending on your choice of consistency).
  • Make sure to stir often to avoid the lentils on sticking to the bottom of the pan.
  • You can break a few lentils and beans from the back of your stirrer to thicken the dal.
  • Keep the dal on simmer for around 9-12 mins. The more you simmer, the better it tastes 😉
  • When the gravy has thickened enough, add cream, kasuri methi. Stir well and switch off the stove.
  • Yum, dal makhani is absolutely ready to be served along with indian bread (roti/ naan) or can be eaten with rice or just served as a soup 🙂

Dal_Makhani

 

Do share your experiences/ photos and don’t forget to like/comment if you enjoyed this recipe 🙂

Happy cooking! Adios 🙂

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s