Daal Makhni, also known as Maa di daal, is a popular North Indian dish that has gained immense popularity all over the world. It is a creamy and rich lentil dish that is made from black lentils and kidney beans, and simmered with aromatic spices and butter. This dish has a thick and smooth texture that is perfect for pairing with rice or naan bread. Daal Makhni is not only a tasty and satisfying meal, but it also offers a range of health benefits, including being high in protein and fiber. Whether you are a vegetarian or just looking to add more plant-based meals to your diet, Daal Makhni is an excellent choice that is sure to satisfy your taste buds and nourish your body. In this blog, we will share with you a simple and delicious recipe for making Daal Makhni at home.
Ingredients
Instructions
Dal Preparation
- We take the lentils in a pressure cooker. We add some salt and add water to this. A rough estimate is water level up to the first mark on the index finger.
- We cook the lentils for 4-5 whistles and cook it until the lentils are well cooked and soft.
- We take some oil in a wok and add butter to this. We add some oil, so that the butter doesn’t burn.
- Once the butter is melted, we add the chopped onion and stir it well.
- Once the onions start getting cooked, we add 1 tbsp of ginger garlic paste to this and stir it well.
- We sauté until it is all well-cooked. Once the ginger garlic paste is well cooked we add the fresh tomato puree and mix well.
- We now add 1 tsp of chilli powder, coriander powder, ½ tsp of cumin powder and salt according to taste. Optionally, you can also add some garam masala.
- We cover the WOK and let the tomatoes cook well.
- We remove the lid in between, give it a stir and then again cover until the tomatoes are well cooked and reduced to the desired consistency. We know it is well cooked when the gravy releases its oil.
- We now add the cooked lentils to this and mix it well.
- Optionally you can add some warm water if it's too thick.
- We let it cook on medium heat. Then we add about 50-100ml fresh cream to this and mix it well.
- We bring the gravy to a small boil on medium heat. In the end we add some crushed fenugreek leaves (kasuri methi) and mix it well.
- We garnish it with some fresh coriander and mix it well.
- Add some fresh cream on top, and add the remaining butter to give it the final buttery touch and taste.
- Serve it hot with roti or parantha or steamed white rice. Dal Makhani is ready.
- Enjoy & Bon Appetite.
Daal Makhni is not only a delicious and comforting dish, but it also offers several health benefits. Here are a few:
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High in protein: Daal Makhni is made with black lentils (urad dal) and kidney beans (rajma), which are both excellent sources of plant-based protein. A single serving of Daal Makhni can provide a significant portion of your daily protein requirements.
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Good source of dietary fiber: Both black lentils and kidney beans are also high in fiber, which is important for maintaining digestive health and preventing constipation.
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Low glycemic index: The combination of protein and fiber in Daal Makhni results in a low glycemic index, which means that it can help regulate blood sugar levels and prevent spikes in insulin.
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Rich in vitamins and minerals: Daal Makhni is also a good source of important vitamins and minerals, such as iron, folate, magnesium, and potassium, all of which are essential for maintaining overall health.
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Low in fat: While Daal Makhni does contain some fat from the cream and butter used in the recipe, it is generally a low-fat dish that can be made even healthier by using low-fat or non-fat dairy alternatives.
Overall, Daal Makhni is a nutritious and satisfying dish that can be enjoyed as part of a healthy and balanced diet.
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