Daal Makhani

When you feel like authentic Indian food, you have some dried kidney beans and split urad daal laying around in the house, why not make some Daal Makhani.

Daal Makhani has to be my favorite vegetarian dish. I could possibly eat this dish everyday and still not get sick of it. The savoriness and the creaminess pair perfectly with rice. This dish is good for lunch or dinner and sometimes even breakfast (if you are daring enough!)

Daal Makhani (serves 4-6)

Ingredients

  • 1 cup dried kidney bean, soaked over night with 1 tsp salt
  • 3/4 cup split urad daal, soaked over night with 1 tsp salt
  • 3 garlic cloves, minced
  • 1 inch ginger, minced (roughly same amount as garlic)
  • 1 medium onion, diced
  • 1/2 can crush tomato
  • 1 red chili pepper, split in the middle
  • 2 tsp ground corriander
  • 1 tsp ground cumin
  • 1 tsp kashmiri chili powder
  • 1 tbs chili powder
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tbs crushed kashmiri methi
  • roughly chopped cilantro
  • 2-3 tbs heavy cream (as desired)
  • 1 tsp salt
  • 1 bay leaf
  • 1/2 tsp whole cumin
  • 3-4 whole green cardamon
  • 4-5 whole cloves
  • 1 tbs butter

Directions

  1. Place soaked kidney bean and split urad daal in a pressure cooker with water 2 inches about the lentils and a 1 tsp of salt; cook on medium heat until 4-5 whistles.
  2. Turn off the heat, let the pressure cooker cool down until the lid can open easily.
  3. With a hand blender lightly puree and set aside
  4. In a frying pan heat 1 tbs of butter, add whole cumin, bay leaf, cardamon, cloves, and saute until fragrant
  5. Add garlic, ginger, and saute until fragrant
  6. Add onions, red chili, and cook until onions are translucent
  7. After the onions are cooked add ground coriander, cumin, kashmiri powder, chili powder, turmeric, salt, and mix
  8. Add tomatoes and simmer for 10 minutes
  9. Transfer the tomato mixture to the blended lentils and mix well
  10. Cook mixture for about 10 mins, adding some water for desired thickness
  11. Once you like the consistency (I like thicker daal) add garam masala, kashmiri methi and cook for 3 minutes
  12. Remove from heat, add cream, and cilantro.
  13. Mix well and serve with rice, roti, or paratha

One Comment Add yours

  1. This was easy to make and super delicious. Loved it!!!

    Liked by 1 person

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