Daal Makhni
(2.5)
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A rich and creamy lentil dish, perfect for pairing with rice.
00:40:00 total
Serves 6
medium
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Ingredients
- Boiling water - 2-3 cups
- Sabut mash daal (Black gram) - 1 ½ cups (soaked for 4-5 hours)
- Lal lobia (Red kidney beans) - 1/3 cup (soaked for 4-5 hours)
- Chana daal (Split bengal gram) - 1/8 cup (soaked for 2 hours)
- Darchini (Cinnamon stick) - 1
- Tez patta (Bay leaf) - 1
- Hari elaichi (Green cardamom) - 2
- Himalayan pink salt - 1 teaspoon (or to taste)
- Haldi powder (Turmeric powder) - ½ teaspoon
- Cooking oil - 4 tablespoons
- Pyaz (Onion) - 1 medium (chopped)
- Adrak lehsan paste (Ginger garlic paste) - 1 tablespoon
- Tamatar (Tomato) - 1 cup (pureed)
- Lal mirch powder (Red chilli powder) - ½ teaspoon (or to taste)
- Dhania powder (Coriander powder) - 1 teaspoon
- Garam masala powder - ½ teaspoon
- Zeera powder (Cumin powder) - ½ teaspoon
- Kashmiri lal mirch (Kashmiri red chilli) powder - ½ tablespoon
- Water - ¼ cup (as required)
- Cream - ¼ cup
- Kasuri methi (Dried fenugreek leaves) - 1 tablespoon
Instructions
- Boil Lentils: In boiling water, add black gram, red kidney beans, split gram lentil, mix well, remove scum & bring it to boil.
- Add Spices: Add cinnamon stick, bay leaf, green cardamom, pink salt, turmeric powder & mix well, cover & cook on low flame until tender (30 minutes).
- Mash Lentils: Remove cinnamon stick, bay leaf & mash slightly with the help of the masher & set aside.
- Sauté Onions: In a pot, add cooking oil, onion & sauté until translucent.
- Add Tomato & Spices: Add ginger garlic paste, tomato puree, mix well & cook on medium flame for 2-3 minutes.
- Combine Lentils: Add red chilli powder, coriander powder, garam masala powder, cumin powder, kashmiri red chilli powder, mix well & cook on medium flame for 1-2 minutes.
- Final Cooking: Add water & mix well. Add boiled daal mixture, water, pink salt, mix well & cook on medium flame for 4-5 minutes.
- Add Cream: Turn off the flame, add cream, dried fenugreek leaves & mix well.
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