Smooth as silk!
Anyone who knows about Indian cuisine, surely knows about Dal Makhni. A dish that can well be called the crowning glory of north Indian cuisine. It's wonderfully smooth, amazingly creamy (even when you do not add cream) and it's quintessentially flavourful.
It's a simple black gram curry to which a few kidney beans are invariably added to lend some texture and more flavour.
It's a simple black gram curry to which a few kidney beans are invariably added to lend some texture and more flavour.
A dish you can never over cook....
Take the challenge if you disbelieve!
Dal makhni seems to have a love affair with the low heat on which it can simmer eternally to get silkier and creamier with every passing minute.....The kidney beans never let it lose texture and the black gram gets only better with more cooking. This is one dish where taste depends more on the length of cooking (simmering) time than on the other ingredients added to it.
The sublime becomes divine the next day. So, when you make dal makhni, make sure you save some to savour the next day... or the experience is not complete.
Asafoetida is a must....
It will work wonders!
Asafoetida is integral to Indian cuisine and it has a very peculiar flavour and aroma. It is valued not just because of its taste but also because it has medicinal properties.
Dal makhi is a very heavy dish (even without cream). The black gram and kidney beans also make it a bit tricky to digest. Adding a pinch of asafoetida will not only add a terrific flavour, but will also help your stomach digest this heavy weight delicacy better.
Dal makhi is a very heavy dish (even without cream). The black gram and kidney beans also make it a bit tricky to digest. Adding a pinch of asafoetida will not only add a terrific flavour, but will also help your stomach digest this heavy weight delicacy better.
Dal makhni
- Serves: 6
- Prep Time: 30 min.
- Total Time: 2 hrs.
The preparation time given in the recipe does not include the soaking time for black gram and kidney beans.
Ingredients
- Black gram (whole) - 1 cup
- Kidney beans - 1/4 cup
- Heavy cream (or the low fat one) - 1/4 cup + 2 tsp for garnish
- Onion - 1 medium
- finely chopped
- Tomato - 1 medium
- finely chopped
- Ginger - 2" piece (ground)
- Garlic - 5 cloves (ground)
- Green chillies - 2 pieces, finely chopped (optional)
- Asafoetida - 1/4 tsp
- Coriander powder - 1 tsp
- Red chilli powder - 1/2 tsp (or to taste)
- Garam masala - 1/2 tsp (or to taste) (optional)
- Oil / ghee - 2 tbsp (you can use butter if you like)
Instructions
Mix black gram and kidney beans, wash and soak them overnight. (atleast 6-8 hrs).
Drain and add double the quantity of fresh water to the volume of soaked gram and beans. Pressure cook for about 30 minutes on medium heat.
For boiling in covered pan add 3 times the quantity of water and keep checking in between; you will most probably need to add more.
For seasoning:
Heat 2 tbsp oil in a pan.
Add asafoetida to it.
Add chopped onion and saute till golden brown.
Add ginger, garlic and green chilli. Cook for a minute.
Add chopped tomatoes; cook till tomatoes are done and oil separates.
Add coriander powder and red chilli powder. Mix well.
Turn off the heat, the seasoning is done.
Add this seasoning to the boiled black gram and kidney beans. Mix well.
Add some water if it is too thick.
Let it simmer on medium heat for about 30 minutes.
Slowly stir in 1/4 cup of cream.
Add garam masala.
Cook for another 1/2 - 1 hour.
Keep stiring every 10 min.
You can also add water to adjust the consistency to your taste. The consistency should be that of a creamy liquid.
Dal makhni is ready to be served. Garnish with a swirl of cream and serve hot with tandoori naan or paratha.
Drain and add double the quantity of fresh water to the volume of soaked gram and beans. Pressure cook for about 30 minutes on medium heat.
For boiling in covered pan add 3 times the quantity of water and keep checking in between; you will most probably need to add more.
For seasoning:
Heat 2 tbsp oil in a pan.
Add asafoetida to it.
Add chopped onion and saute till golden brown.
Add ginger, garlic and green chilli. Cook for a minute.
Add chopped tomatoes; cook till tomatoes are done and oil separates.
Add coriander powder and red chilli powder. Mix well.
Turn off the heat, the seasoning is done.
Add this seasoning to the boiled black gram and kidney beans. Mix well.
Add some water if it is too thick.
Let it simmer on medium heat for about 30 minutes.
Slowly stir in 1/4 cup of cream.
Add garam masala.
Cook for another 1/2 - 1 hour.
Keep stiring every 10 min.
You can also add water to adjust the consistency to your taste. The consistency should be that of a creamy liquid.
Dal makhni is ready to be served. Garnish with a swirl of cream and serve hot with tandoori naan or paratha.
No yellow but surely mellow!
Do not add turmeric powder to this dish if you want the authentic reddish brown dal makhni. Turmeric will make it yellowish!
Ensure that the kidney beans are completely cooked (mash one with your fingers to test); this will make your dal makhni truly smooth!
Ensure that the kidney beans are completely cooked (mash one with your fingers to test); this will make your dal makhni truly smooth!
Something to go with...
Dal Makhni is a treat by itself. But to think of a side dish go with it... tandoori naan is the best. Even tandoori paratha does great; but if you're looking for an easier and lighter option, rice can also be thought of...
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