Healthy Dish

Dal Makhani (Indian Lentils)

Ingredients

lentils: 1 cup
dry kidney beans (Optional): 0.25 cup
water to cover: 0 piece
water: 5 cups
salt to taste: 0 piece
vegetable oil: 2 Tbsp
cumin seeds: 1 Tbsp
cardamom pods: 4 piece
cinnamon stick, broken: 1 piece
bay leaves: 4 piece
whole cloves: 6 piece
ginger paste: 1.5 Tbsp
garlic paste: 1.5 Tbsp
ground turmeric: 0.5 tsp
cayenne pepper, or more to taste: 1 pinch
canned tomato puree, or more to taste: 1 cup
chili powder: 1 Tbsp
ground coriander: 2 Tbsp
butter: 0.25 cup
dried fenugreek leaves (Optional): 2 Tbsp
cream (Optional): 0.5 cup

Metric Conversion

Stages of cooking

Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
Cook lentils, kidney beans, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1 hour. Remove from heat and set aside. Keep the lentils, kidney beans, and any excess cooking water in the pot.
Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat.
Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.

History of the Dal Makhani (Indian Lentils):

Dal Makhani is a popular dish from the northern region of India. It is a creamy, rich and indulgent lentil dish that is typically made with urad dal (black lentils) and kidney beans. It originated in the state of Punjab, where it is a staple dish served in households and restaurants alike.

The dish gained popularity in the 1940s, when a restaurant in Delhi called Moti Mahal started serving it. It was an instant hit, and soon became one of the signature dishes of the restaurant. From there, the dish spread throughout India and beyond, and is now enjoyed all around the world.

Tips and Tricks for Dal Makhani (Indian Lentils) Recipe:

Soaking the lentils and kidney beans overnight is essential for this recipe. It helps to reduce the cooking time and makes the lentils more tender and flavorful.
If you want to make the dish lighter, you can leave out the cream, or use a low-fat version instead.
Kasuri methi (fenugreek leaves) is a key ingredient in this recipe, and adds a unique flavor and aroma to the dish. You can find it at Indian grocery stores, or online. If you can't find it, you can leave it out, or substitute with another herb like cilantro.
Don't skimp on the butter in this recipe - it adds a richness and depth of flavor that can't be replicated by any other ingredient.
Adjust the spices to your taste. If you like it spicy, add more cayenne pepper or chili powder. If you prefer it milder, reduce the amount of spices.

Tips for presenting the dish:

Serve the dal makhani hot, garnished with fresh cilantro leaves and a dollop of cream.
Serve it with naan bread, rice or roti. The dish pairs well with any of these, but naan bread is a particularly popular choice.
You can also serve it as a side dish, along with other Indian curries and vegetable dishes. It's a great addition to any Indian-inspired feast.

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