TasteToronto | Dal Makhani

Dal Makhani

Easy

Dal Makhani

Dal Makhani

Method

Dal Makhani 17 Steps

  • Step 1

    Rinse your black lentils in cold water, about 3 -4 times.

  • Step 2

    Once the water is pretty clear, place lentils in a large bowl and cover completely with water. Soak for 4 hours or overnight.

  • Step 3

    After lentils are soaked, discard water, place lentils in a pot and fill with water until lentils are completely submerged.

  • Step 4

    Bring to a boil, cooking for about 60-90 minutes until the lentils are very soft and cooked through.

  • Step 5

    Stir every 20 minutes or so and top with boiling water if water is evaporating quickly.

  • Step 6

    As the dal starts cooking, there may be scum at the top, skim the top of the dal and discard the scum.

  • Step 7

    Once dal is cooked, set aside and prepare your tadka (tomato base).

  • Step 8

    To prepare the tadka, add ghee to a medium to heavy bottomed pan (non-stick frying pans works well). Add puree ginger and garlic and cook, stirring for 3 minutes.

  • Step 9

    Add Kashmiri chili pepper and cook on low for about 1 minute, stirring the whole time.

  • Step 10

    Add your fresh tomato puree (blended tomatoes) and salt to taste.

  • Step 11

    Keep cooking on medium heat, stirring the whole time until the ghee is released from the tomato paste.

  • Step 12

    Your tadka should be nice and thick with most of the water evaporated.

  • Step 13

    Add your tadka to your dal and stir. Add 3 tablespoons of butter, mix well and reduce heat to low and simmer for 45 minutes, the longer the better. Keep stirring every 10 minutes and add water if dal is getting too thick.

  • Step 14

    Use the back of your wooden spoon to mash some of the lentils to release starches and thicken the dal.

  • Step 15

    Cook for an additional hour stirring in intervals and adding water as necessary. Finish with toasted Kasuri methi, and a pinch of garam masala and mix well.

  • Step 16

    Add 4 tablespoons of butter and your cream and mix for 4-5 minutes.

  • Step 17

    Serve with naan, white rice and additional cream, butter and cilantro for garnish.

Tags:

Best Dal Makhani Recipes

Indian Recipes

Black Lentils

Naan

Dal

Dal Makhani

Easy

Dal Makhani

Nadia Boachie
written by

Nadia Boachie

Dal Makhani

Yields:

Serves 5

Prep Time:

0 hours 10 mins

Inactive Time:

8 hours 0 mins

Cook Time:

4 hours 0 mins

0.0

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Indian

Main Dishes

Ingredients

Dal Makhani

  • 250 grams whole black lentils

  • 4 tablespoons ghee

  • 1 tablespoon ginger puree

  • 1 tablespoon garlic puree

  • 3 tablespoons Kashmiri chili pepper

  • 500 grams fresh tomato puree

  • Salt, to taste

  • 7 tablespoons butter, divided (4 tablespoons and 3 tablespoons)

  • Pinch of garam masala

  • 1/2 teaspoon toasted Kasuri methi

  • 1/2 cup heavy cream

  • Cilantro, for garnish

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Method

Dal Makhani 17 Steps

  • Step 1

    Rinse your black lentils in cold water, about 3 -4 times.

  • Step 2

    Once the water is pretty clear, place lentils in a large bowl and cover completely with water. Soak for 4 hours or overnight.

  • Step 3

    After lentils are soaked, discard water, place lentils in a pot and fill with water until lentils are completely submerged.

  • Step 4

    Bring to a boil, cooking for about 60-90 minutes until the lentils are very soft and cooked through.

  • Step 5

    Stir every 20 minutes or so and top with boiling water if water is evaporating quickly.

  • Step 6

    As the dal starts cooking, there may be scum at the top, skim the top of the dal and discard the scum.

  • Step 7

    Once dal is cooked, set aside and prepare your tadka (tomato base).

  • Step 8

    To prepare the tadka, add ghee to a medium to heavy bottomed pan (non-stick frying pans works well). Add puree ginger and garlic and cook, stirring for 3 minutes.

  • Step 9

    Add Kashmiri chili pepper and cook on low for about 1 minute, stirring the whole time.

  • Step 10

    Add your fresh tomato puree (blended tomatoes) and salt to taste.

  • Step 11

    Keep cooking on medium heat, stirring the whole time until the ghee is released from the tomato paste.

  • Step 12

    Your tadka should be nice and thick with most of the water evaporated.

  • Step 13

    Add your tadka to your dal and stir. Add 3 tablespoons of butter, mix well and reduce heat to low and simmer for 45 minutes, the longer the better. Keep stirring every 10 minutes and add water if dal is getting too thick.

  • Step 14

    Use the back of your wooden spoon to mash some of the lentils to release starches and thicken the dal.

  • Step 15

    Cook for an additional hour stirring in intervals and adding water as necessary. Finish with toasted Kasuri methi, and a pinch of garam masala and mix well.

  • Step 16

    Add 4 tablespoons of butter and your cream and mix for 4-5 minutes.

  • Step 17

    Serve with naan, white rice and additional cream, butter and cilantro for garnish.

Tags:

Best Dal Makhani Recipes

Indian Recipes

Black Lentils

Naan

Dal

Dal Makhani