How To Make Dal Makhani Recipe Uk Simple

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Dal Makhani, a signature dish of North Indian cuisine, is a symphony of flavors and textures. This slow-cooked black lentil curry boasts a deep, smoky aroma and a luxuriously creamy texture. Perfect for a comforting meal, Dal Makhani is a crowd-pleaser you can easily whip up at home.


📝 Dal Makhani Recipe
📝 Dal Makhani Recipe

1 cup whole black urad dal (whole black gram)

  • 1/2 cup red kidney beans, soaked for at least 4 hours
  • 1 tablespoon ghee or vegetable oil
  • 1 bay leaf
  • 2 cloves
  • 2 green cardamoms
  • 1 black cardamom
  • 1 cinnamon stick (about 2 inches)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 large tomato, finely chopped
  • 1 tablespoon tomato puree
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon red chili powder (adjust to your spice preference)
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1 cup heavy cream or full-fat coconut milk (optional)
  • Fresh cilantro, chopped, for garnish

  • Directions:

    1. Rinse the urad dal and red kidney beans thoroughly under running water. Pick out any debris.
    2. In a large pot, heat ghee or vegetable oil over medium heat. Add the bay leaf, cloves, cardamoms, and cinnamon stick. Let them sizzle for a few seconds until fragrant.
    3. Add the chopped onion and fry until softened and translucent, about 5 minutes.
    4. Stir in the garlic and ginger, and cook for another minute until fragrant.
    5. Add the chopped tomato and cook until it becomes mushy and releases its juices, about 5-7 minutes.
    6. Stir in the tomato puree, coriander powder, cumin powder, red chili powder, and garam masala. Cook for another minute, allowing the spices to bloom and release their aroma.
    7. Add the rinsed urad dal and red kidney beans. Season with salt to taste.
    8. Pour in 4 cups of water (or enough to cover the lentils by about an inch). Bring to a boil, then reduce heat, cover the pot, and simmer for 45 minutes to 1 hour, or until the lentils are softened and cooked through.
    9. Once the lentils are cooked, mash them slightly with a potato masher for a thicker consistency (optional). If you prefer a smoother texture, you can use an immersion blender to partially blend the dal.
    10. Stir in the heavy cream or coconut milk (optional) for extra richness. Heat through for another minute or two.
    11. Garnish with chopped fresh cilantro and serve hot with rice or naan bread.

    Nutrition Facts (per serving)

    This information is an approximate estimate and can vary depending on the specific ingredients used.

    Calories: 350-400

  • Fat: 15-20g
  • Saturated Fat: 8-10g
  • Cholesterol: 5mg
  • Sodium: 400mg (depending on your salt level)
  • Carbohydrates: 40-45g
  • Fiber: 10-12g
  • Protein: 15-20g

  • Conclusion

    Dal Makhani is a versatile dish that can be enjoyed as a main course or a side dish. It’s a great source of protein and fiber, making it a healthy and satisfying addition to your diet. With its rich, creamy texture and smoky depth of flavor, this classic recipe is sure to become a favorite in your household.

    Frequently Asked Questions:

    1. Can I use canned lentils instead of dry lentils?

    Yes, you can use canned black lentils (urad dal) and red kidney beans to save time. Rinse them thoroughly before adding them to the pot. However, using dry lentils gives you more control over the texture and allows for a deeper flavor development during the slow-cooking process.

    2. How can I make Dal Makhani vegan?

    Simply omit the heavy cream or coconut milk and use vegetable oil for cooking. You can also use a vegan yogurt alternative for a touch of extra creaminess.

    3. What if I don’t have all the spices?

    While the listed spices create the authentic flavor profile of Dal Makhani, you can substitute or omit some based on your availability. For example, if you don’t have black cardamom, you can increase the amount of green cardamom pods.

    4. How to store leftover Dal Makhani?