The soft aroma of the most beautiful combination of Indian Tadka splashes in my kadai after so long, the smell lures me deep into the feeling of diving into fond memories of taking a bite into Kali Dal from Mirch Masala or on the roadside restaurants in Punjab long back when I was on the road. It has been years since I last visited North India, but my memories are just as fresh as if it was just yesterday. The kitchen smells so aromatic with all the luscious whole spices fried in rich homemade ghee and a generous amount of butter. I just can’t get over the all the eating but also the process of making this lusciously creamy Dal Makhani. Every bite oozes a rich creamy texture in my mouth which fills me up with pure delight. Also, the best part is, we can eat this dal with rotis or rice, it just tastes scrumptious.
What is Dal Makhani?
Dal Makhani is an Indian Dal made with using Whole Black Urad Dal and Rajma. This dal is rich and creamy in texture with an extra tadka of ghee and butter on the top while served with some cream and cilantro or Kasuri methi. This dal is slow cooked for about 50-60 mins and results in scrumptiously creamy texture. This dal is served with Plain Rice, Jeera Rice, Phulka Rotis, Tandoori Rotis,Naan or Laccha Paratha.
Can We Make Healthy Dal Makhani?
The good news is we can make a healthy version of Dal Makhani. Cutting down the amount of ghee, butter and cream helps us eliminate all the saturated carbs and the extra load of fat. By cutting down these three ingredients, we make this dal more healthy, rich in fiber and protein.
My recipe is healthy version of Dal Makhani, and it is just as creamy and deliciously rich in texture as you get them in restaurants.
Can We Make Jain Dal Makhani (No Onion- No Garlic) Recipe?
Yes, we can. We simply edit the part where we sauté the onions and garlic after our whole spices are fried in ghee and butter. Instead of onions and garlic, we add the Canned Tomato Puree and ginger-green chili paste. I suggest using canned tomato puree to get a more concentrated flavor. For 1 cup Black Urad Dal and 1/4th Cup Rajma you will need about 4 Tbsp’s of tomato puree because you still want your dal to taste that rich creamy and buttery without the dominance of the concentrated tomato puree flavor.
Once the tomato puree + ginger-green chili paste is nicely cooked and butter+ghee starts to separate, whisk about 3 Tbsp of Plain Yogurt and add. Keep whisking to make sure that yogurt doesn’t separate and cook everything on a low flame.
Now add the spices, red chili powder, turmeric, garam masala, coriander powder and salt to taste. Add the boiled+ mashed dal to the paste in the the cooking pot, mix well. Add water and stir well. Let it slow cook for about 50-60 mins on a low flame and stir it at regular intervals.
Can we make Vegan Dal Makhani?
Yes, we can make Vegan Dal Makhani and it is very simple. Just follow the recipe. Substitute Butter+ Ghee with Oil. I would suggest you use the oil that is not strongly flavored and use any healthy oil. My suggestion is to use Grapeseed Oil, because one, this oil has a very neutral flavor, and second as we slow cook the dal our oil will tend to turn brown which increases bad cholesterol. Replace yogurt with cashew yogurt. I would suggest not to use Coconut yogurt because it will not taste good with the coconutty flavor. I hope these tips are helpful.
Dal Makhani (Step by Step with Photos)
- 1 Cup Whole Black Urad Dal Rinse and Soak for 8-10 Hours
- 1/4 Cup Rajma (Red Kidney Beans) Rinse and Soak with Whole Black Urad Dal for 8-10 Hours
- 3 tbsp Ghee
- 3 tbsp Butter
- 1 Bay Leaf
- 1 Cinnamon Stick
- 1 Dry Whole Red Chili
- 1 Cup Onion Finely Chopped
- 5 tbsp Canned Tomato Puree For more Concentrated Flavor
- 2 tbsp Ginger-Garlic-Green Chili Paste
- 3 tbsp Plain Yogurt
- 1 tsp Red Chili Powder
- 1 tsp Garam Masala
- 2 tbsp Fresh Heavy Cream You can also use half and half
- 2-3 tbsp Kasuri Methi
- Rinse and Soak Black Urad dal + Rajma (Red Kidney Beans) for 8-10 hours. preferably overnight.
- After soaking overnight, rinse the dal and pressure cook it in 4 Cups of Water, Pinch of salt. for 6-7 whistles. After pressure cooked it should look like this.
- Now separate the water from Pressure cooked Daal if extra and keep it aside. Mash the Pressure cooked Dal
- In a heavy bottom, pot add 1 Tbsp of Butter and 1 Tbsp Ghee on a medium flame. Add the whole spices, Bay Leaf, Cinnamon Stick and Whole Dry Red Chili. You Can add some cumin seeds if you like.
- Now add onions and Saute until nice and translucent. Now add Ginger-garlic green chili paste and saute well until cooked.
- Add the whisked plain yogurt and stir continuously to make sure yogurt doesn’t separate itself. Now add the tomato puree and let it cook. Simultaneously add red chili powder and Garam Masala
- Once the butter+ Ghee starts separating add the mashed dal. Now mix well. Add the boiled dal water we kept aside and let it slow cook on low flame for 50-60 mins.
- Add 1 Tbsp of ghee and butter each and kasuri methi. about 30 mins after the dal started to simmer. Let the butter+ Ghee incorporate in the dal for another 20 mins.
- Serve hot with drizzle of heavy cream and kasuri methi or cilantro with phulka’s, Tandoori Roti, Naan, Laccha Paratha, Plain rice or Jeera Rice.