Dal Makhni is a popular dish in North Indian cuisine, particularly in Punjab. It is a rich and creamy lentil curry made with black lentils (urad dal) and kidney beans (rajma) that have been slow-cooked with spices and cream. The dish gets its distinct flavor from a mixture of ghee, ginger, garlic, and spices such as cumin, coriander, and garam masala.
The lentils are usually soaked overnight and then simmered with tomatoes and onions until they are soft and tender. The cream is added towards the end, giving the dish a rich and creamy texture. Dal Makhni is typically served with naan, roti, or rice and is a staple in many Indian households and restaurants around the world.
Dal Makhni Recipe
Here’s a recipe for Dal Makhni :-
- 1 cup whole black lentils (urad dal)
- 1/2 cup red kidney beans (rajma)
- 1 onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2-3 green chilies, slit
- 2-3 medium-sized tomatoes, finely chopped
- 2-3 tablespoons ghee (clarified butter)
- 1 tablespoon cumin seeds
- 1 tablespoon coriander powder
- 1 tablespoon red chili powder
- 1 tablespoon garam masala powder
- 1/4 cup fresh cream
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
- Wash and soak the lentils and kidney beans overnight in plenty of water.
- Drain the water and transfer the lentils and beans to a pressure cooker. Add 4 cups of water and pressure cook for 15-20 minutes until they are cooked through.
- Heat ghee in a pan and add cumin seeds. Once the seeds start to splutter, add onions and green chilies and sauté until the onions turn golden brown.
- Add ginger-garlic paste and sauté for another minute.Add chopped tomatoes and cook until they are soft and mushy.
- Add coriander powder, red chili powder, garam masala powder, and salt. Mix well and cook for 1-2 minutes.
- Add the cooked lentils and beans along with the water they were cooked in. Mix well and let it simmer on medium heat for 10-15 minutes, stirring occasionally.
- Add fresh cream and mix well. Cook for another 2-3 minutes.Garnish with chopped coriander leaves and serve hot with rice or naan. & Enjoy your delicious Dal Makhni!
Traditional Dal Makhni History
Dal Makhni has its roots in the North Indian state of Punjab, which is known for its rich and flavorful cuisine. It is believed to have originated from the rural communities in Punjab, where lentils and beans were a common staple food.
The dish has been around for centuries, but it gained popularity in the 20th century, particularly after the Partition of India in 1947. Many Punjabi families migrated to different parts of India and the world, and they brought their cuisine with them, including Dal Makhni.
Over time, the dish evolved, and different variations emerged with the addition of various spices, cream, and other ingredients. Today, Dal Makhni is a popular dish served in Indian restaurants around the world, and it has become an integral part of Indian cuisine.
In recent years, Dal Makhni has gained popularity among vegetarians and vegans, as it is a rich source of protein and other essential nutrients. Its creamy texture and smoky flavor make it a favorite among food lovers, and it continues to be an essential dish in Punjabi households and restaurants worldwide. Recently we have written an article releted to famous traditional food Daal baati churma.
Calories in Dal makhni
The number of calories in Dal Makhni can vary based on the recipe and serving size. However, in general, a 1-cup serving of Dal Makhni (approximately 250 grams) contains around 300-350 calories.
The majority of the calories come from the lentils and kidney beans used in the recipe, which are high in protein and carbohydrates. The cream used in the recipe also adds to the calorie count, as it is high in fat.
It is important to note that Dal Makhni can be a nutritious and filling meal, but it should be consumed in moderation, particularly for those who are watching their calorie intake. Additionally, it is best to avoid using excessive amounts of cream or ghee, which can significantly increase the calorie count of the dish. Read one more Article about Ennegai Recipe.
Can i Make Dal Makhni at Picnic
It is possible to make Dal Makhni at a picnic, but it may require some preparation and planning. Here are a few tips that can help :-
➤ Cook the lentils and kidney beans ahead of time: Dal Makhni requires lentils and kidney beans to be soaked and pressure cooked. You can prepare these ingredients ahead of time and store them in an airtight container until you are ready to make the dish.
➤ Prepare the spices and other ingredients: Chop the onions, tomatoes, and green chilies and keep them in separate containers. You can also pre-mix the spices and store them in a small container.
➤ Use a portable stove or grill: If you have access to a portable stove or grill, you can cook the dish on site. However, if you don’t have access to these items, you can reheat the dish in a pot or pan over a campfire.
➤ Bring a serving dish: Make sure to bring a large serving dish or bowl to serve the Dal Makhni. You can also bring plates, bowls, and utensils for serving and eating.
➤ Consider the weather conditions: If you are picnicking in hot weather, make sure to keep the Dal Makhni cool to prevent spoilage. You can use a cooler or ice packs to keep the dish at a safe temperature.
➤ With some preparation and planning, it is possible to make delicious Dal Makhni at a picnic. Enjoy your meal!
Some Frequently Ask Questions (FAQs) and their answers related to Dal Makhni:
Q:1 What is Dal Makhni?
➨ Dal Makhni is a popular North Indian dish made from whole black lentils, red kidney beans, onions, tomatoes, and a blend of aromatic spices. It is typically served with rice or naan bread.
Q:2 Is Dal Makhni vegan?
➨ It depends on the recipe. Traditional Dal Makhni is made with ghee (clarified butter) and cream, which are not vegan. However, you can make a vegan version by substituting these ingredients with plant-based alternatives like coconut oil and coconut cream.
Q:4 Is Dal Makhni healthy?
➨ Dal Makhni can be a healthy and nutritious dish, as it is high in protein and fiber. However, the addition of cream and ghee can significantly increase the calorie and fat content. To make it healthier, you can reduce the amount of cream and ghee used in the recipe or substitute them with healthier alternatives.
Q:5 How long does it take to cook Dal Makhni?
➨ Dal Makhni requires lentils and kidney beans to be soaked and pressure cooked. The cooking time can vary depending on the type and quality of the lentils and beans, but it typically takes around 20-25 minutes in a pressure cooker.
Q:6 Can Dal Makhni be frozen?
➨ Yes, Dal Makhni can be frozen for later use. Allow it to cool completely before transferring it to an airtight container or freezer bag. It can be stored in the freezer for up to 2-3 months. To reheat, thaw the Dal Makhni overnight in the refrigerator and reheat in a pot or pan over medium heat.
Q:7 What are some variations of Dal Makhni?
➨ There are several variations of Dal Makhni, including adding paneer (Indian cottage cheese) or vegetables like spinach or methi (fenugreek leaves). You can also adjust the spice level to your preference by adding more or less chili powder or green chilies.
Dal Makhni Recipe Summary & Conclusion
Dal Makhni is a classic and flavorful Indian dish that is loved by many. Here are a few more details about this delicious dish:
⦿ It is a vegetarian dish that is often prepared during special occasions, festivals, and celebrations.
⦿ The lentils used in Dal Makhni are high in protein, making it a nutritious meal option for vegetarians and vegans.
⦿ The dish has a creamy texture and a smoky flavor, which comes from the slow cooking process and the use of a tandoor or charcoal grill.
⦿ In addition to the basic recipe, many variations of Dal Makhni exist, and some add additional ingredients like paneer (Indian cheese), fenugreek leaves, or green chilies for added flavor and spiciness.
⦿ It is best served hot with rice, naan, or roti and garnished with fresh cilantro leaves.
Overall, Dal Makhni is a delicious and satisfying dish that is enjoyed by people all over the world, especially those who appreciate the rich flavors and spices of Indian cuisine.
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