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!…
- ¾ cup whole Black Masoor dal ( Black Lentil Dal – soaked overnight
- ¼ cup rajma ( Black Kidney Beans – soaked overnight)
- 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
- 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.
- 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.
- 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 🙂
Do share your experiences/ photos and don’t forget to like/comment if you enjoyed this recipe 🙂
Happy cooking! Adios 🙂