Dal makhani as we all know is a famous Punjabi dish made with black urad dal and kidney beans. It's a slow cooked dal and gets its name "makhani" because its cooked in ghee, butter and finished with cream or milk.
When I was in school, Mom made this dal often and I absolutely loved eating it with Matar paneer and home-made naan. It was my and my brother's favourite meal cooked by Mom. As a matter of fact, till today, it is one of our favourite meal.
While this slow cooked dal is usually made with urad dal, Mom always made it sans onion/garlic with kali masoor dal (Brown lentil) and it always turned out delicious, flavourful and unbelievably creamy. Sure you can add onion and garlic if you want but I think it tastes really good as it is too! Since it takes just about 30 minutes to get ready, I call it my Mom's instant version.
Didn't you all have some favourite dishes which you thought of while getting back from school and wished for those dishes to be ready as soon as you reached home? This dal makhani was one of those dishes for me.- childhood favourite!
This dal makhani would be a perfect weeknight or weekday meal served with some jeera rice or chapati. It would pair really well with Matar paneer and Shabnam curry. This dal tastes even better the next day and I love dunking toasted bread in it.
Lentils or dal is not only high in protein but filling too. This instant dal makhani is hearty, comforting, healthy and insanely delicious.Not only is it made without onion/garlic but also not loaded with too much ghee or butter. You can even make it vegan by making this dal in Olive oil or coconut oil and finish with some coconut milk instead of milk or cream.
Creamy and comforting Instant dal makahani made with masoor sal sans onion/garlic.
Type: Main course
Serving: 4-5 people
3/4th cup whole brown lentil (kaali masoor dal)
2 Tbsp ghee
1 tsp cumin seeds
2 dried bay leaf
3 medium tomatoes- chopped
1 green chilli- chopped
1 inch ginger- chopped
1/2 tsp turmeric
1 tsp red chilli powder
2 tsp coriander powder
1/4th tsp chat masala
1/4th tsp garam masala powder
1/2 cup milk
1 tbsp butter
Crushed kasturi mrthi
Soak brown lentil ( kaali masoor dal) for one hour.
After an hour, rinse properly. Pressure cook this dal with 2 glasses of water, turmeric powder and salt. (Dal should be done with 2 whistles on medium heat)
Next puree tomatoes, green chilli and ginger together in a processor.
In a heavy bottom pan or kadhai, heat ghee.
Add cumin seeds and once they crackle, add bay leaves.
Immediately add pureed tomatoes. Season with salt and turmeric. Stir and cover with a lid to cook.
Once tomato puree is cooked and releases ghee , add chilli powder, coriander powder and chat masala. Cook this paste further for 5 more minutes.
Now add boiled dal along with 1/2 cup milk and cook further for 5-10 minutes. Stir and check consistency. (Add more water if dal seems runny)
Finish with some garam masala, butter and kasturi methi.
Garnish with butter or cream while serving.
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