Dal Makhani – Indian Lentil Stew
Dal Makhani – Indian Lentil Stew requires approximately 45 minutes from start to finish. This recipe serves 4 and costs $3.24 per serving. Watching your figure? This gluten free and lacto ovo vegetarian recipe has 422 calories, 19g of protein, and 20g of fat per serving. This recipe is typical of Indian cuisine. It will be a hit at your Autumn event. If you have garlic, onion powder, ginger, and a few other ingredients on hand, you can make it. A couple people made this recipe, and 23 would say it hit the spot. It works well as a main course. It is brought to you by Creative Culinary. With a spoonacular score of 51%, this dish is pretty good. Try Indian Dal Nirvana (Dal Makhani), dal makhani restaurant style , how to make dal makhani, and dal makhani dhaba style, how to make dal makhani for similar recipes.
Servings: 4
Preparation duration: 20 minutes
Cooking duration: 25 minutes
Ingredients:
½ tsp aamchoor powder (raw mango powder)*
2 tbsp ghee (clarified butter) - or use regular butter
2 dry, whole red chiles, preferably Kashmiri red chiles- deseeded and soaked for 10 minutes in warm water and then drained
2-3 tbsp fresh cilantro/coriander, finely chopped
Cilantro, chopped
1 tsp roasted cumin powder
2 tbsp channa dal*
½ tsp garam masala*
pinch garam masala
2 cloves garlic
1 inch piece ginger, peeled
1 tsp ground coriander
1 cup half and half
Lime Wedges
2 tbsp kasoori methi (dried fenugreek leaves)*
¼ tsp nutmeg
½ tsp onion powder
½ tsp red chili powder
½ cup red kidney beans
Red Onion, chopped finely
½ tsp black salt*
1½ tsp salt, or to taste
1 cup tomato sauce
2-3 tbsp unsalted butter
1 cup urad saboot (whole unskinned black lentils)*
4 cups water
Yogurt
Equipment:
pressure cooker
mortar and pestle
Cooking instruction summary:
Rinse the lentils, red kidney beans and channa dal and add them to the pressure cooker with the 4 cups of water. Let them sit in the water while you prepare the other ingredients.Make a paste by grinding together the red chiles, ginger and garlic. You can use a mortar and pestle or try my method. I tried grinding them without much success in a mini Cuisinart so I removed some of the water for the recipe and added it to the paste mixture...worked like a charm.Combine all ingredients except the last measure of garam masala in the pressure cooker and set for 15 minutes on high; let pressure release naturally. Mash the lentils a little bit, add the pinch of garam masala and simmer.Add the half and half and continue to simmer for 5 minutes.Serve over rice and garnish with yogurt, chopped cilantro and diced red onion.Serve with Naan (optional).
Step by step:
1. Rinse the lentils, red kidney beans and channa dal and add them to the pressure cooker with the 4 cups of water.
2. Let them sit in the water while you prepare the other ingredients.Make a paste by grinding together the red chiles, ginger and garlic. You can use a mortar and pestle or try my method. I tried grinding them without much success in a mini Cuisinart so I removed some of the water for the recipe and added it to the paste mixture...worked like a charm.
3. Combine all ingredients except the last measure of garam masala in the pressure cooker and set for 15 minutes on high; let pressure release naturally. Mash the lentils a little bit, add the pinch of garam masala and simmer.
4. Add the half and half and continue to simmer for 5 minutes.
5. Serve over rice and garnish with yogurt, chopped cilantro and diced red onion.
6. Serve with Naan (optional).
Nutrition Information:
covered percent of daily need
