Dal Makhani (No Onion No Garlic)
This Dal Makhani is creamy, rich, full of flavors, without onion and garlic, and delicious. It is one of India's most popular dal preparations and is perfect with Rice or Naan!
Ingredients
For Cooking The Dal
- ¾ cup Sabut urad dal (whole black lentils)
- ¼ cup Rajma (kidney beans)
- 3 cups water
- 1 teaspoon salt
- A pinch of baking soda (optional)
For The Dal Makhani
- 3 tomatoes roughly chopped
- 1 tablespoon ghee
- 2 tablespoon butter
- 1 bay leaf
- 1- inch cinnamon stick
- 3 green cardamoms
- 2-3 cloves
- 1 teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 1- inch ginger peeled and grated
- 2 teaspoon Kashmiri red chili powder
- Salt to taste
- 1 teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Cooked dal and rajma
- 2 tablespoon cream
- ½ teaspoon crushed Kasoori methi (dried fenugreek leaves)
For Garnishing
- 1 tablespoon cream
- Finely chopped coriander leaves
Instructions
Cooking The Dal
- Soak whole urad dal and rajma in enough water for at least 8-10 hours or overnight.
- After soaking, drain the water and wash the lentils and beans 2- 3 times in water. Drain well and transfer them to the pressure cooker.
- Add water, salt, baking soda, and stir well. Pressure cook on medium-high heat for 12-14 whistles or until the lentils and beans are soft and thoroughly cooked.
- Lentils and beans should be very soft, and lentils should melt in the mouth. If they are not cooked, add more water if required and continue cooking for a few more whistles.
Making The Dal Makhani
- Add chopped tomatoes to a blender jar, blend into a puree, and set aside.
- Heat ghee and butter in a pan, or use 1-2 tablespoon of oil for vegan Dal Makhani. Add a bay leaf, cinnamon stick, green cardamoms, cloves, and cumin seeds.
- Saute until spices are fragrant and cumin seeds start to sizzle. Add asafoetida and ginger, and saute for a few seconds.
- Add red chili powder, stir quickly, and immediately add tomato puree. Stir well.
- Add salt to taste, cumin powder, coriander powder, and garam masala. Mix and cook the tomato mixture for 10-12 minutes until the puree is thick and the fat separates from the sides.
- Add cooked dal and rajma with the stock. Mix well and bring it to a boil. Then turn the heat on low, cover the pan with the lid, and continue cooking the Dal Makhani.
- Stir the lentils regularly to prevent them from sticking to the bottom. Also, add more water if required to keep the desired consistency while simmering.
- Continue cooking Dal Makhani on low heat for 30 minutes to an hour. Longer cooking of dal provides a creamy texture and enhances the taste.
- Dal will continue to soak the water, so keep an eye and add more water if required. Also, stir the lentils at regular intervals.
- Once the Dal Makhani is creamy and reaches a medium consistency (not too thick or not too thin), add cream and the Kasoori methi. Mix well, cook for a minute, and turn off the heat.
- Transfer the Dal Makhani to a serving bowl and garnish it with cream and chopped coriander leaves before serving.
Notes
- Soaking: It is essential to soak the lentils and beans for at least 8-10 hours or overnight. Soaked lentils and beans are easier to digest. Also, soaking helps them to cook faster and evenly.
- Cooking: Pressure cook the lentils and beans until they are soft and thoroughly cooked. When you press them with a finger, you should be able to mash them easily without resistance. Instead of a pressure cooker, you can also cook in the instant pot.
- Tomatoes: Tomato puree is an essential element of this dish. Choose ripe tomatoes to make a puree, or you can also use store-bought tomato puree.
- Garam Masala: I have used whole and ground spices for this recipe. Generally, there is no need for garam masala in this dal preparation. But because this recipe is without onion and garlic, I prefer to add garam masala to make it flavorful. But if you want, you can skip this spice blend or add it according to your taste preference.
- Simmering: Cooking Dal Makhani on low heat for longer makes it flavorful and creamy. If you do not have enough time, let the dal simmer for at least 25-30 minutes. But the longer you cook the dal on low heat, the more flavorful it will be.
- Butter and Cream: Butter and cream are essential for the creamy, rich, flavorful, and luscious Dal Makhani. I have not used only butter but ghee and butter both. However, you can use only butter; but do not cut on butter. I added 2 tablespoon heavy cream, but if you add half-and-half or low-fat cream, add ¼ cup.
- Make It Vegan: Use 1-2 tablespoon oil instead of ghee and butter for vegan Dal Makhani. Also, you can substitute cream with non-dairy cream or cashew paste.
- Storing The Leftovers: Dal Makhani can stay in the refrigerator for two days. Reheat the dal before serving, and while reheating, add more water if the consistency seems thicker and dry.
- Freezing: Dal Makhani can be frozen in a freezer-safe container for up to two weeks. Thaw the frozen dal in the refrigerator overnight and then reheat before serving.
Nutrition (Approximate Values)
Calories : 227kcalCarbohydrates : 26gProtein : 11gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 0.5gMonounsaturated Fat : 2gCholesterol : 23mgSodium : 609mgPotassium : 227mgFiber : 10gSugar : 2gVitamin A : 582IUVitamin C : 9mgCalcium : 75mgIron : 4mg
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