How Dal Makhani is Made in Regina| Dal Makhani Recipe

Dal Makhani is a delicious, creamy lentil dish that has become a favourite for many people. Known for its rich texture and flavorful spices, it’s a must-try dish from Indian cuisine. If you’re in Regina and haven’t had the chance to try this yet, Little Nepal Cuisine is the place to go. But why not make it yourself at home? Below, you’ll find a detailed guide on how to make Dal Makhani step by step, along with all the ingredients explained in simple term

About Dal Makhani

Dal Makhani is a traditional dish from Punjab, India. The name “Dal” means lentils, and “Makhani” refers to the buttery or creamy texture of the dish. The main ingredients are black lentils (urad dal) and kidney beans (rajma), which are slow-cooked with a mixture of spices, tomatoes, and cream. It’s typically served with naan or rice, making it a hearty meal for any occasion.

Dal Makhani is known for its rich, smooth texture and its comforting, earthy taste. The lentils and beans are cooked to perfection and then simmered in a creamy gravy, creating a dish that is both filling and flavourful.

How to Make Dal Makhani: Step-by-Step Guide

Making Dal Makhani at home is easy if you follow these simple steps. Here’s a detailed step-by-step guide to help you make this delicious dish:

Step 1: Soak the Lentils and Beans

To begin, soak the black lentils (urad dal) and kidney beans (rajma) in water. It’s best to soak them overnight or for at least 6-8 hours before cooking. Soaking helps to soften them, which will reduce the cooking time and make the lentils easier to cook.

Step 2: Cook the Lentils and Beans

After soaking, drain the water from the lentils and beans. Add them to a pressure cooker or a large pot, along with fresh water. If using a pressure cooker, cook the lentils and beans for about 4-5 whistles (or around 15-20 minutes). If using a pot, cook on medium heat for about 40-45 minutes until the lentils and beans are soft and tender. You can add a pinch of salt for flavour while cooking them.

Step 3: Prepare the Masala (Spice Base)

While the lentils and beans are cooking, heat oil or ghee (clarified butter) in a separate pan. Add the chopped onions and cook them until they become golden brown. Then, add grated ginger, minced garlic, and green chillies (optional) and sauté them for a minute.

Add chopped tomatoes to the pan and cook until they soften and the oil begins to separate. Stir in the spices: cumin powder, coriander powder, garam masala, and red chilli powder. Let this mixture cook for 10 minutes, allowing the tomatoes to blend into the spices and form a rich base for the dal.

Step 4: Combine Lentils and Masala

Once the lentils and beans are cooked, add them to the masala mixture. Stir everything together and add water to adjust the consistency of the dal to your liking. Let the dal simmer on low heat for 15-20 minutes, allowing the flavours to blend. Keep stirring occasionally and add more water if needed.

Step 5: Add Cream for Richness

Once the dal has cooked and thickened to your desired consistency, it’s time to add cream. Add about 1/4 cup of fresh cream to the pot and stir it in well. This will give the dal its signature smooth and creamy texture, making it rich and indulgent.

Step 6: Garnish and Serve

Finally, garnish your Dal Makhani with fresh coriander leaves and a little more cream if desired. Serve it hot with naan, roti, or steamed rice.

Make Dal Makhani- Easy Method 2

Here’s a quick and easy version of the recipe for making Dal Makhani:

1. Soak the Lentils and Beans: Soak the urad dal and rajma for a few hours or overnight.
2. Cook the Lentils and Beans: Pressure cook or cook them in a pot with water until soft.
3. Prepare the Spice Base: Sauté onions, ginger, garlic, green chillies, and tomatoes. Add spices like cumin powder, coriander powder, garam masala, and red chilli powder.
4. Combine and Simmer: Add the cooked lentils and beans to the spice mixture. Let everything simmer for 20 minutes.
5. Add Cream: Stir in some cream for richness and smoothness.
6. Garnish and Serve: Garnish with coriander leaves and serve with naan or rice.

This easy version reduces the cooking time but still delivers the creamy, flavourful taste of Dal Makhani.

Ingredients

Here’s a closer look at each of the ingredients that make Dal Makhani so delicious:

1 cup urad dal (black lentils):

• Urad dal, also known as black lentils, is the main ingredient in Dal Makhani. These small, black beans are rich in protein and fibre and form the base of this creamy, hearty dish. When cooked, they turn soft and absorb the flavours of the spices and aromatics, giving Dal Makhani its signature rich texture.

1/4 cup kidney beans (rajma):

• Rajma (kidney beans) add both texture and a subtle sweetness to the dish. They complement the urad dal by adding a slightly creamy and tender consistency when cooked. Together with urad dal, they create a perfect balance of flavours and texture.

1 onion, finely chopped:

• Onions are used to build the base of the Dal Makhani’s flavour. When finely chopped and sautéed, they release a sweet and savoury depth, providing a rich foundation for the other ingredients. Onions add both sweetness and umami to the dish.

2 tomatoes, chopped:

• Fresh, ripe tomatoes contribute acidity and freshness, balancing out the rich and creamy nature of the dish. Tomatoes help in creating the gravy, and when sautéed, they break down into a smooth texture, adding a slight tanginess to the Dal Makhani.

1-inch piece of ginger, grated:

• Fresh ginger adds a slight spiciness and warmth to the Dal Makhani. It not only enhances the flavour profile but also aids in digestion. The grated ginger infuses the dish with its aromatic, slightly peppery essence.

2-3 garlic cloves, minced:

• Garlic is an essential ingredient in Indian cooking and contributes a fragrant, pungent note to Dal Makhani. Minced garlic adds an earthy flavour and deepens the taste of the gravy when sautéed.

2 green chillies, chopped (optional):

• Green chillies bring a spicy kick to the dish. You can modify the amount depending on how much spice you prefer. If you prefer a milder version, you can skip or reduce the amount of green chillies.

1/2 teaspoon cumin seeds:

• Cumin seeds are aromatic and earthy, and they form the foundation of many Indian dishes. When roasted in oil or ghee, they release a warm, nutty fragrance, adding complexity to the Dal Makhani’s flavour.

1 teaspoon coriander powder:

• Coriander powder is made from ground coriander seeds and adds a citrusy, slightly sweet, and warm flavour. It pairs beautifully with cumin and other spices, enhancing the overall taste of the dal.

1 teaspoon garam masala:

• Garam masala is a quintessential Indian spice mix that typically includes cinnamon, cloves, cumin, and cardamom. It adds warmth and depth of flavour to Dal Makhani, creating a rich, aromatic profile.

1/2 teaspoon red chilli powder:

• Red chilli powder adds heat and a vibrant red colour to the dish. It contributes a mild spiciness and enhances the flavour of the other spices. Modify the quantity to suit your preferred level of heat.

1/4 cup fresh cream:

• Fresh cream is what makes Dal Makhani so creamy and indulgent. It balances out the heat from the spices and adds a smooth, velvety texture to the dish. The creaminess of the Dal Makhani is its signature characteristic, making it rich and comforting.

2 tablespoons oil or ghee:

• Oil or ghee (clarified butter) is used to sauté the spices and aromatics. Ghee, in particular, adds a distinct, rich flavour and aroma to the dish. Ghee is commonly used in traditional Indian cooking, but you can opt for oil if you prefer a lighter version.

Fresh coriander leaves for garnish:

• Fresh coriander leaves (also known as cilantro) are used as a garnish to add a fresh, herby flavour that brightens the dish. It also adds a pop of colour to the final presentation of Dal Makhani.

Salt to taste:

• Salt enhances the flavours of all the ingredients in Dal Makhani. You can add it at the end, adjusting to your taste preferences, but be mindful to balance the salt with the other spices for the perfect flavour.

Expert Tip

For extra flavour, use ghee (clarified butter) instead of regular oil to sauté the onions and spices. Ghee imparts a deep, nutty flavour that is traditional in many Indian dishes, making your Dal Makhani even more delicious.

Craving the best Indian food in Regina? Visit Little Nepal Cuisine to taste Dal Makhani and other authentic dishes, we serve the best Indian dishes that will transport you straight to India. Don’t miss out on this creamy, rich delicacy and many more mouthwatering options!

FAQ

1. Can I make Dal Makhani without a pressure cooker?

Yes, you can! If you don’t have a pressure cooker, simply cook the lentils and beans in a regular pot, but it will take a bit longer—around 40-45 minutes until they are soft.

2. How long does Dal Makhani last in the fridge?

Dal Makhani can stay fresh in the fridge for about 3-4 days when stored in an airtight container. Just reheat it with a little water to bring it back to the perfect consistency.

3. Can I make Dal Makhani without soaking?

While it’s best to soak the lentils (urad dal) and kidney beans (rajma) for optimal cooking, you can make Dal Makhani without soaking them. However, this will increase the cooking time. You may need to cook the beans for a longer period, and they might not soften as much, affecting the texture of the dish.

4. What is the difference between dal and makhani?

“Daal” refers to any type of lentil or pulse, which is often cooked in various ways to make a curry or stew. “Makhani,” on the other hand, means “buttery” or “creamy” in Hindi. Dal Makhani, therefore, is a creamy lentil dish made with urad dal (black lentils) and kidney beans, slow-cooked in spices, cream, and butter for a rich, indulgent flavour.

5.  What is the minimum soak time for rajma?

The minimum soak time for rajma (kidney beans) is around 6-8 hours. However, for the best results, it’s recommended to soak them overnight. This helps soften the beans, reduces cooking time, and ensures they cook evenly.

6. What happens if beans are not soaked?

If you don’t soak beans like rajma before cooking, they will take much longer to cook and might remain tough or undercooked. Soaking beans also helps to remove certain compounds that can cause digestive discomfort. It’s generally a good practice to soak beans to achieve the best texture and flavour.

Dal Makhani is a comforting, creamy dish that will make you feel right at home. Whether you’re trying it at Little Nepal Cuisine in Regina or making it in your own kitchen, it’s sure to be a hit! Enjoy making and tasting this beautiful dish!