Dal Makhani
History
Dal Makhani is a popular North Indian dish. And was developed in the middle of the 20th century. If we talk about the history of Dal Makhani, then this dal was first made by Kundan Lal Gujral, the founder of Moti Mahal Restaurant. In fact, he got the idea for this when he invented the famous Makhani gravy. Kundan Lal Gujral was the former owner of Moti Mahal restaurant in Delhi. Which has many chains in Delhi today.
Today, Dal Makhani is eaten with great pleasure not only in India but also abroad. When the history of Dal Makhani is remembered, in 1950, Kundan Lal Gujral came to Delhi and opened a restaurant named Moti Mahal in ‘Daryaganj’. It was he who included this delicious dal in the Indian menu which has become one of our signature dishes today.
Below is Dal Makhani ingredient list
| Ingredients | Quantity |
| Black lentils (whole urad dal) | 1 cup |
| Kidney beans (rajma) | 1/4 cup |
| Tomatoes, chopped | 1 cup |
| Onion, finely chopped | 1 large |
| Ginger, grated | 1 tablespoon |
| Garlic, minced | 1 tablespoon |
| Green chilies, chopped | 2 |
| Butter | 3 tablespoons |
| Cream | 1/4 cup |
| Cumin seeds | 1 teaspoon |
| Coriander powder | 1 teaspoon |
| Garam masala | 1 teaspoon |
| Red chili powder | 1/2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Salt | To taste |
| Water | 3 cups |
| Fresh coriander leaves, chopped | For garnish |
Here’s a step-by-step Dal Makhani recipe explained
1. Gathering Materials
To begin, gather the following materials:
1 cup whole black urad dal
1/4 cup red kidney beans (rajma)
1 large onion, finely chopped
2 tomatoes, pureed
1/4 cup ginger-garlic paste
1 cup fresh cream
2 tbsp butter
1 tbsp oil
1 teaspoon cumin
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon garam masala
salt to taste
Fresh coriander for garnish
2. Soaking lentils
Wash whole black lentils and red kidney beans thoroughly and soak them together in water for at least 6 hours or overnight. Soaked lentils can be cooked easily. This step ensures that they cook evenly and become tender.
3. Cooking lentils and kidney beans
Take out the lentils and kidney beans from the water and put them in a pressure cooker. Add fresh water and a pinch of salt. Cook until they become soft and can be mashed easily. It may take about 20 to 25 minutes for the lentils to cook.
4. Tempering the lentils
Heat the oil and butter together in a large pan. Add cumin seeds to it and let it crackle, then add a finely chopped onion and fry till it turns golden brown. Add ginger and garlic paste and cook until golden.
5. Mixing spice powders
Now add red chili powder, turmeric powder, and garam masala. Fry for a minute so that the spices release their flavor.
6. Tomato Puree
Add mashed tomatoes to the pan. Cook this mixture until the oil starts separating from the spices.
7. Mixing Cooked Lentils and Beans
Add cooked lentils and kidney beans to the pan and mix well so that the lentils absorb the flavor of the spices. If necessary, water can also be added.
8. Boiling and Mashing
Let the dal boil on a low flame for at least 30 to 40 minutes. This slow cooking gives the flavors a chance to mingle.
9. Creamy Indulgence
Add fresh cream and let the dal simmer for an additional 10 to 15 minutes. The creaminess of the dish is a major feature of dal makhani.
10. Spices and Garnish
Add salt as per your taste. Garnish the dal with chopped fresh coriander, which will add new color and freshness to the dal.
11 Tadka to taste
In a separate small pan, heat a tablespoon of butter, add a pinch of red chili powder, and add a little garam masala. Pour this seasoning over the dal, which will enhance its aroma and taste.
12. Final touches and serving
Give the dal a final stir, and it is ready to serve. Dal makhani goes well with naan, roti, or boiled rice.
The nutritional values for Dal Makhani
| Nutrient | Amount per Serving |
| Calories | 300-400 kcal |
| Protein | 15-20 g |
| Fat | 15-20 g |
| Saturated Fat | 5-8 g |
| Carbohydrates | 30-40 g |
| Fiber | 5-8 g |
| Sugars | 3-5 g |
| Cholesterol | 10-20 mg |
| Sodium | 500-800 mg |
| Potassium | 500-700 mg |
| Calcium | 50-100 mg |
| Iron | 3-5 mg |
| Vitamin C | 5-10 mg |
| Vitamin A | 100-200 IU |
Please note that these values are approximate and may vary based on the specific ingredients and quantities you use. Always check the nutrition information on the packaging for accuracy. Enjoy your Dal Makhani!