Indian | Main Course | Recipes

Dal Makhni

drprerna26July 2, 2017

Dal Makhani is a north Indian dish where the lentils and red kidney beans  are slowly simmered in a aromatic buttery, creamy tomato gravy.

Lentils form a major part of vegetarian diet due to their excellent protein content. Similarly red kidney beans( also known as Rajma) are a good source of protein, and when combined with a whole grain rice or bread , provide protein comparable to that of meat or dairy foods without the high calories or saturated fat found in these foods. The amazing health benefits of red kidney beans are:

• Prevents Diabetes:  Red kidney beans have low glycemic index  and they do not spike the blood glucose levels post meal in diabetics. kidney beans can really help in balancing blood sugar levels while providing steady, slow-burning energy.
• Lowers Cholesterol level:  Kidney Beans are a good source of soluble fibre which helps lower cholesterol levels. Fibre also helps in preventing  digestive disorders like irritable bowel syndrome and diverticulosis.
• Good Source of iron: Kidney beans are a fantastic source of iron. Particularly, the need of iron increases for menstruating, pregnant or lactating females. Hence, replenishing iron stores with kidney beans is a good idea. Also, they are are low in calories and virtually fat-free.
• Strengthens the Immune System: Kidney beans are full of antioxidants and these antioxidants boosts our immune system.

Red Kidney Beans should always be consumed when cooked properly as raw kidney beans contain high amounts of a potentially toxic substance called phytohemagglutinin .

Now coming to the recipe:

Ingredients:  For 3-4 persons

• 3/4 cup whole black urad dal
• 1/4 cup red kidney beans or rajma  ( The ratio of urad dal to rajma should always be 3/4 dal and 1/4 rajma)
• 1 inch ginger grated
• 3-4 cloves garlic grated
• 2 green chillies slit into half
• 3 tbsp butter or ghee
• 1 inch stick of cinnamon
• 1 black cardamom
• 2 small green cardamoms
• 1/2 tsp methi seeds /fenugreek seeds
• 1/2 tsp cumin seeds
• 2-3 cloves
• 3-4 whole black pepper corns
• 1 bay leaf
• 1/2 tbsp kasuri methi/dried fenugreek leaves (dry roast them and crush with hand when cool, it will enhance the flavor)
• 2 large  tomatoes chopped roughly
• 2 tbsp tomato puree
• 1/2 tsp roasted cumin powder
• 1/2 tsp cinnamon powder
• 1 tsp amchoor or dried mango powder
• 1/2 tsp garam masala
• 1/2 tsp red chilli powder ( adjust according to taste)
• salt according to taste
• 1/4 cup heavy cream
• 1/4 cup milk

Method:

• Soak both urad dal and kidney beans in enough water to cover them well for 8-9 hours or overnight.
• Rinse thoroughly and put them in pressure cooker with 3 cups of water and 1/2 tsp salt.
• Pressure cook for 8-10 whistles on medium low flame  till both the urad dal and rajma have cooked. Open the pressure cooker once the steam is released and check if they are done by mashing dal and rajma with the back of a spoon. There should not be any bite or resistance. Keep them aside.
• Heat Butter/ ghee in a non stick kadhai. Once its hot , add cumin seeds, methi seeds, black cardamom, green cardamom, cinnamon stick, cloves, black peppercorns and bay leaf.

• 

• Once the seeds start to sizzle, add ginger, garlic. salt and chilli powder.

• 

• Stir fry till oil separates.
• Add chopped tomatoes and paste, green chilli,  cinnamon powder, kasuri methi, and roasted cumin powder. Cover the kadhai.
• Simmer and reduce tomato sauce till it thickens and oil leaves at corners.

• 

• Switch off the flame and let it cool down.
• When cold remove the black cardomom, cinnamon stick and bay leaf ( as they have already imparted the flavors)
• Now grind the sauce in a grinder to a smooth paste.
• Put it back on gas and cover it to prevent spluttering.

• 

• After 2 minutes add cream and milk to it slowly
• After 5 minutes add urad dal and kidney beans mix to it. Add some water if it appears too thick.
• Add garam masala and dry mango powder and cover the kadhai on low flame for 15-20 minutes.
• Keep stirring in between.
• Taste and adjust the seasonings
• Serve garnished with a swirl of cream and ginger juliennes.

As its a rich recipe, it should be saved for special occasions ! Enjoy!!