Dal Makhani is a popular dish in India, originating from Punjabi cuisine. It is a creamy, rich, and flavorful lentil dish that is made using black lentils and kidney beans. This dish has been a staple in Indian households for generations and is enjoyed by people of all ages. In this blog, we will cover the history and origin of Dal Makhani, its ingredients, step-by-step recipe, calorie count, tips and tricks, and even an instant pot recipe.
History and Origin of Dal Makhani
Dal Makhani is believed to have originated in the Punjabi region of India, where it was traditionally made for special occasions and celebrations. The name “Dal Makhani” literally translates to “buttery lentils”. This dish was originally made by slow-cooking black lentils and kidney beans with a mixture of spices and cream, which gives it its creamy and rich flavor.
Dal Makhani Ingredients
- 1 cup black lentils (urad dal)
- 1/2 cup kidney beans (rajma)
- 2 medium-sized onions, finely chopped
- 4 cloves of garlic, minced
- 1 inch piece of ginger, grated
- 3 large tomatoes, pureed
- 2 teaspoons cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder (use Lakadong Turmeric Powder)
- 1/2 teaspoon red chili powder (for better taste and aroma use Mathania Red Chilli Powder)
- 1/2 teaspoon garam masala powder
- 1/2 cup heavy cream
- Salt, to taste
- 2 tablespoons butter
- 2 tablespoons oil (Use healthy cold pressed Groundnut Oil)
- Fresh cilantro, for garnish
Dal Makhani Recipe:
- Rinse the black lentils and kidney beans thoroughly and soak them in water overnight.
- In a pressure cooker, heat the oil and add the cumin seeds. Let them sizzle for a few seconds.
- Add the chopped onions, minced garlic, and grated ginger. Cook until the onions are soft and golden brown.
- Add the pureed tomatoes, coriander powder, turmeric powder, red chili powder, and garam masala powder. Cook for a few minutes until the tomato puree has thickened.
- Drain the soaked lentils and kidney beans and add them to the pressure cooker.
- Add enough water to cover the lentils and beans by about an inch and pressure cook for about 10-12 whistles or until the lentils are soft and fully cooked.
- In a separate pan, heat the butter and add it to the cooked lentils and beans.
- Add the heavy cream and stir well. Cook for a few minutes until the cream has been fully incorporated into the dish.
- Season with salt, to taste.
- Serve hot, garnished with fresh cilantro.
Dal Makhani Calories
The calorie breakdown of Dal Makhani can vary based on the ingredients used and serving size, but here is a general estimate:
- 1 cup of Dal Makhani (approximately 250 grams) contains approximately:
- 400 calories
- 20 grams of fat
- 50 grams of carbohydrates
- 20 grams of protein
- 10 grams of fiber
Keep in mind that these are rough estimates and the actual calorie count can vary based on the ingredients and serving size. If you’re watching your calorie intake, it may be helpful to use lighter ingredients such as skim milk or low-fat cream to reduce the calorie count.
Dal Makhani Instant Pot
Here’s an easy and quick recipe for Dal Makhani using an Instant Pot:
- Rinse the black lentils and kidney beans thoroughly and soak them in water for at least 30 minutes.
- Turn the Instant Pot to the sauté mode and add the oil. Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds.
- Add the chopped onions, minced garlic
Tips and Tricks for Making Perfect Dal Makhani
- Soaking the lentils and beans overnight helps to reduce the cooking time and makes them more flavorful.
- Use ripe, juicy tomatoes for the best flavor.
- Do not skip the soaking step, as it helps to reduce the cooking time and ensures that the lentils and beans cook evenly.
- Slow cooking the lentils and beans is key to achieving a creamy and rich flavor.
- Use heavy cream for a creamy and rich texture, but you can also use whole milk or half-and-half for a lighter version.
- Adjust the seasoning to your liking and feel free to add more spices and herbs if desired.
- Serve hot with rice, naan, or roti for a complete meal.
- If you prefer a thicker consistency, you can puree some of the cooked lentils and beans and add them back to the dish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat.
With these tips and tricks, you’ll be able to make a delicious and authentic Dal Makhani that will impress your family and friends!