Dal Makhni is a popular North Indian Dal recipe made with yellow lentils, dal (lentils), and spices. The dish is usually made in the winter and is often accompanied by roti or naan. But, this isn’t just some common dal makhni recipe; no! This one is a special one that’s prepared more often than you think. Dal makhni is a popular variety of dals, which can be broadly categorized into either gram or black-gram varieties.
Black gram and red lentil varieties are easily available in most parts of India, however, it is mostly the black gram variety that gets cooked as dal makhni for its high protein content. Usually eaten with bread or roti and vegetable chili chutney, this authentic Indian dish goes really well with it too! In case you’re wondering what are lentils? Here’s a detailed explanation of lentils along with their nutritional value:
What are Lentils?
A legume that belongs to the Fabaceae family, lentils are one of the most widely consumed legumes in the world. Lentils are native to India and are commonly consumed in many parts of Asia, Africa, and the Middle East. In India, the most consumed lentil variety is the Bhutta or Black-gram one. These legumes are available in many varieties such as red, yellow, masoor, urad, and pigeon pea.
There are many health benefits associated with lentils, which makes them a healthy, low-calorie, and affordable food option for many vegetarians. Lentils are a rich source of protein and fiber. They are also a good source of minerals such as manganese, phosphorus, copper, and magnesium.
A cup of cooked lentils contains around 18% of the RDA of B vitamins, including Vitamin B1, B2, B3, folic acid, and Vitamin K, which help to maintain a healthy metabolism and metabolism of fats.
How to make Dal makhani?
First, soak the dal (lentils) in enough water for 6-8 hours or overnight. Drain them and then rinse them with fresh water. Now heat a pan with oil and when it is hot add urad dal (black-gram lentils) and rajma (red kidney beans). Stir well and then add more salt according to taste.
Then add ginger garlic paste, and green chilies and saute until you get a nice aroma. Now add chopped tomatoes, tamarind, and coriander and mix well. Add more water and stir well. Now add spices like cumin, cloves, cardamom, bay leaves, and cinnamon, and mix well. Simmer for an hour and then add red lentils and cook for 10-15 minutes. Garnish with lemon and serve hot with roti or naan.
Benefits of Dal Makhani
- Rich in Iron – Black-gram and red lentils are rich in iron, which is essential for energy production and healthy blood flow.
- Healthy Heart – Black-gram and red lentils are a rich source of potassium, which helps to maintain heart rate and blood pressure.
- Healthy Digestion – Black-gram and red lentils are a great source of fiber, which helps to prevent constipation and promotes healthy digestion.
- Healthy Skin and Hair – Black-gram and red lentils are rich in amino acids, which promote healthy hair and skin.
- Healthy Eyes – Black-gram and red lentils are a rich source of Vitamin A, which helps to improve eyesight.
- Healthy Immunity – Black gram and red lentils are a rich source of Vitamin B complex, which promotes a healthy immune system.
Easy Wrapping Ideas for Dal Makhni
- Roti – Stuff the dal makhni in your favorite roti, top it with some tomato, coriander, and griddled sev.
- Roti – Stuff the dal makhni in your favorite roti, top it with some tomato, coriander, and griddled sev.
- Naan – Top the dal makhni with some sev, red onion, and a slice of tomato.
- Naan – Top the dal makhni with some sev, red onion, and a slice of tomato.
- Bhatura – Stuff the dal makhni in your bhatura and top it with some griddled sev.
Tips for perfect Dal makhni
- Boil the lentils and split peas separately, as they tend to go mushy when mixed together.
- Always soak the lentils and split peas separately, as they both tend to go mushy when mixed together
- Always use fresh ginger garlic paste, as it has great taste and aroma.
- Always use fresh green chilies, as they have better flavor.
- Always use fresh pure coriander, as it has great flavor.
- Always use pure salt for dal makhni, as it is rich in minerals.
- Always use canned tomatoes, as they are rich in taste and nutritious.
- Always use oil in a pan while cooking dal makhni, as it prevents it from going dry.
- Cover and simmer the dal on a low flame, as it is easy to burn when cooked on a high flame.
- Split the peas while cooking, as it helps to release their flavor.
- Make sure you are using cooked black gram and red lentils, as they get mushy when mixed together.
Conclusion
This is a simple yet flavourful Dal recipe, which can be served with roti, naan, bhatura, or rice. It tastes amazing when served with tamarind or pomegranate chutney. You can also serve dal makhni as a side dish for sabzi or Chapati.
This North Indian classic recipe is easy to make, healthy, and low in calories. It is perfect for lunch or dinner. So, if you want to enjoy an authentic Indian meal at home, then try this dal recipe from scratch! It will surely impress your family and friends.
