Creamy Dal Makhani (Healthy Home Made Creamy Dal Makhani)

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.

Dal Makhani with Whole Wheat Tandoori Rotis and Plain Rice












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)

Dal Makhani is made with using whole black urad dal and rajma. It is slow cooked and has a rich and creamy texture served with rotis and rice.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Indian
Author: Aayushi Patel

Ingredients

  • 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

Instructions

  • 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.

Dal Makhani (Step by Step with Photos)

Dal Makhani is made with using whole black urad dal and rajma. It is slow cooked and has a rich and creamy texture served with rotis and rice.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Author Aayushi Patel

Ingredients

  • 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

Instructions

  • 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.


Cluster Beans in Yoghurt Curry

Whenever I start preparing the raw materials for the daily meals, there is always one thing that makes me walk down a memory trail. My mom in the kitchen preparing us her beautiful home cooking recipes. She makes utmost tasty, scrumptious, simple and beautiful food for us. Her recipes are so easy to follow. When I moved to the United States, she used to guide me to prepare food on facetime. I would just follow what she says and then there it goes …just perfect and easy. I attempt to make just like hers, but there will always be an element missing. The element is missing the food my mom used to cook.

I used to talk to my mom in the kitchen while she prepared food for dinner. At the time, I thought that I am just in the kitchen because my mom is preparing the dinner and that’s the time of the day I can talk to her after finishing up with my daily chores.  She used to tell me she was always in the kitchen as I was a hungry baby of all times and if she is around me I still am. But, know when I think about it, as I stood there in the kitchen with her, I used to observe her, while preparing the raw material, cooking like 4-5 different dishes at the same time, the spices she will use, and of course the lessons she will give about cooking while she is cooking. As my mother quotes “I don’t like cooking” she says and I go back to her and ask her, then how do you cook everything so delicious. She would just smile back. She didn’t like cooking, but she would still attend cooking classes so she can make us all the food we like at home… in all her glory of healthy and fresh cooking.

My mom nurtured me and my sister for what we are today. Two days back I was talking to my dad about what he had for dinner. My mom that day, prepared sev tameta nu shaak and bhakri. It’s a kathiyawadi delicacy, which is prepared at least once a week at our home. My dad says, my sister and I are good cooks, just because of our mom. She has passed her cooking legacy to us, and I totally agree with him on this. My mom was sitting next to him, blushes a little and goes back to catching up with her Instagram.

I know you are going to read this, my dear mother … just to let you know, you will always be an idol to me in every way, and I hope I will be able to nurture my family the way you did.

This one is for you mumma.

A little bit about cluster beans,

Cluster beans are low carb veggies, which is an excellent source of nutritional value added to our plate. They are rich in Vitamin K, Vitamin C, Iron and Calcium. These also have foliates which help with maintaining reproductive health. These veggies help in resolving anaemia, control diabetes, and stronger bone health. And these are a very good source of plant-based protein too.

For Cluster Beans in Yoghurt Curry,

IMG_0281

Ingredients,

  • Boiled Cluster beans- 250 gms
  • Oil – 1 Tbsp
  • Cumin Seeds
  • Asofoteida- a pinch of asafoetida
  • Ginger-garlic Paste- 1 Tsp
  • Red Chilli Powder- 2 Tsp
  • Turmeric – 1/2 Tsp
  • Coriander and Cumin Powder- 1 Tsp
  • Garam Masala – 1/2 Tsp (optional)
  • Yoghurt – Beaten – 1 cup
  • Salt- to taste

Let’s start preparing the recipe,

On a medium-high flame, place a pan and add I tbsp oil. Once the pan is heated, add cumin seeds. Let the cumin seeds splutter and add a pinch of asafoetida. Turn the flame to medium-low. Add the ginger garlic paste and saute it until it is cooked. Now it is time to add the spices. Start with adding turmeric, red chilli powder and coriander-cumin powder. You can also add little garam masala at this time. Saute them well. Now add the beaten yoghurt. Keep stirring so the yoghurt cooks well and doesn’t get separated with water. Once cooked, add half cup water (I used the same water used for boiling the cluster beans- this will help the curry with maintaining the nutrition and taste) and keep stirring. Now add the boiled cluster beans to the curry. Let it boil for a minute. And top the curry with some Kasuri methi ( dried fenugreek leaves).

Let’s dig in…I served this curry with Split Back Urad Dal and Phulka’s (Chapatis). A perfect healthy meal to balance the daily intake of carbs, protein and healthy fat and fibre.

IMG_0343

 


Okra with Coconut Milk Curry

My head spins off when I think of preparing okra. There are so many ways to prepare these green deliciousness and all of them taste awesome. This happens to me every single week. My husband and I have an undying love for okra. We literally binge eat okra crisps, we call them kurkuri bhindi. Like every other week, I was thinking about how to prepare okra for the week, I see my jar of coconut milk sitting in my refrigerator. You guys know what I did with the okras…

IMG_0258

Okra is a beautiful vegetable with great taste and health benefits. The rare combination isn’t it. Okras are a very healthy source of vitamin B, vitamin C, folic acid and calcium. I am sure everyone is aware of the vitamins and calcium but consuming folic acid naturally is so important for women, especially during their conceiving years. Okras also help to control obesity and keep in check the insulin levels with people suffering from Type 1 and Type 2 Diabetes and women suffering from PCOS.

Let’s get started to prepare this Creamy Coconutty Garlicky Okras

First things first, wash your okras well and completely dry them. Then,

.

.

Let’s chop them, try to cut them the same size, so they cook equally and well.

IMG_0256

Our okras are chopped and ready, so let us jump into the ingredients followed by the recipe.

IMG_0186.jpg

 

  • Okra – 1 lb
  • Coconut Oil – 4 tbsp
  • Mustard seeds for tempering
  • Chopped Garlic – 2 tbsp
  • Minced Ginger- 1/2 tbsp
  • Chopped Green Chillies-  1tbsp
  • Curry Leaves – 4-5
  • Coconut Milk- 1 cup
  • Onions and Shallots – 1 cup
  • red chilli powder- 3 Tsp (if you use the spicy and coloured mix red chilli powder)
  • Turmeric- 1/2 tsp
  • Coriander-cumin (dhania-jeera powder) – 2 Tsp
  • Salt to taste

Let’s get started!!

Preheat the pan on a medium-high flame. Add 2 tbsp coconut oil, once heated add the okra. Saute them until they become little crispy, (if you like your okras well done then saute them until they turn brown, make sure they don’t burn) and put them aside on the oil soaking paper.

You can also bake them for 15 mins on 300 F and they will be ready. Just brush some oil and add okras to the baking tray. And BAKE…

IMG_0263

The okras are now done, so we start the preparation for the curry. In the same pan, heat 2 tbsp coconut oil on a medium high flame. Add mustard seeds, once tempered start adding garlic, ginger, green chillies and curry leaves. Saute them until the raw smell is gone.

IMG_0257

Add the onions now and saute them well, until they appear translucent. Add salt, it will help the onion to cook faster. Set the flame to medium-low. Add turmeric, red chilli powder and coriander powder to the onions. Let the spices cook for a minute.

Umm.. quick tip.. if you like your curries red in colour, I suggest adding the Kashmiri red chilli powder right away after the mustard seeds temper.. this way the curry will have a nice rich red colour.

Once the spices are well cooked, start adding coconut milk. Continuously stir, to avoid milk sticking on the pan if the pan is very hot. Bring the coconut milk to a boil and add the fried okras.

IMG_0212

 

Transfer the curry in a serving bowl… if you try this at home send me the pictures

IMG_0261

I served the curry with phulka rotis aka chapathis and moong dal.

IMG_0265

If you like this recipe, give it a thumbs up.

Let’s eat…