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v1 Public Imported from Wikibooks revision 4517540

Dal Makhani (Black Gram with Cream)

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schedulePrep 0 min local_fire_departmentCook 0 min groups4–6 speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4517540

License: CC BY-SA 4.0 · Wikibooks contributors

#indian #medium difficulty #recipes for curry #recipes using asafoetida #recipes using chile #recipes using cilantro #recipes using cinnamon stick #recipes using clarified butter #recipes using clove #recipes using kidney bean #recipes with images #side dish
Side

Ingredients

Scale
  • 1 cup whole dried urad dal (skinless black gram)
  • ⅓ cup dried kidney beans (rajma)
  • 5–6 cups water (to cook dal)
  • Salt
  • Red chile powder (according to taste)
  • 1 tsp turmeric powder
  • 1 tbsp grated ginger
  • 3–4 tbsp ghee or oil
  • 1 large pinch of hing powder (asafoetida)
  • 2 bay leaves
  • ½ cinnamon stick
  • 3 cloves
  • 1 medium onion (optional), finely chopped
  • 1 tbsp ginger garlic paste
  • 2–3 medium tomatoes, finely chopped
  • 2 tsp coriander powder
  • ½ cup fresh cream
  • 1 tbsp clarified butter
  • 2 tbsp chopped coriander leaves (optional)
  • Salt, to taste

Directions

  1. Wash and soak black urad dal and red kidney beans overnight in an adequate amount of lukewarm water.
  2. Cook the soaked dal, kidney beans, and chickpeas in 5–6 cups of water with the salt, red chili powder, turmeric, and grated ginger until soft.
  3. Keep the cooked dal aside.
  4. Heat oil or butter in a thick bottomed pan. Add hing, bay leaves, cinnamon stick, cloves, and chopped onions and cook until light golden brown in color. When the onion turns brown, add ginger garlic paste, and sauté.
  5. Add chopped tomatoes. Sauté and add coriander powder. Sauté until tomatoes are well mashed.
  6. Add cooked dal and water as needed.
  7. Mix it well and simmer for 15–20 minutes.
  8. Add fresh cream and clarified butter, and let it simmer for 5 minutes. Remove from the heat. Garnish with coriander leaves before serving.
  9. Serve hot with naan, paratha or rice.

Notes

You can substitute cream with sour cream or low-fat yogurt.

Use olive oil instead of ghee or butter, and omit cream.

You can make this recipe in a slow cooker, but make sure that you boil it briskly in a pan for the last 10 minutes, to neutralise the toxins in kidney beans.

This dal generally requires more salt than usual for other dal, so it should be added as per taste.

Soaking the beans overnight reduces cooking time.

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