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Creamy and Comforting Dal Makhani without Onion and Garlic

 Dal Makhani, a rich and flavorful Punjabi lentil dish, is a staple in many Indian homes. This creamy and buttery dal is made with a combination of whole urad dal (black gram) and chana dal (chickpea), simmered in a fragrant tomato-based gravy. The addition of spices like cumin, ginger, and garam masala gives it a depth of flavor that is simply irresistible.



Ingredients:

  • 1 cup whole urad dal (black gram)
  • 1 cup chana dal (chickpea)
  • 1 cup rajma (kidney beans)
  • 2 tomatoes, chopped
  • 2 inches ginger, grated
  • 1 teaspoon cumin seeds
  • 1 teaspoon MDH Dal Makhani masala
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 1/2 teaspoon paprika
  • 1 tablespoon kasoori methi (dried fenugreek leaves)
  • 1 tablespoon sugar (optional)
  • 2 tablespoons ghee or oil
  • 1 green chili, finely chopped
  • 1/4 cup chopped cilantro for garnish

Instructions:

  1. Prep the lentils: Rinse the urad dal, chana dal, and rajma thoroughly. Soak them in water for at least 8 hours, or overnight, in a pressure cooker.
  2. Cook the lentils: Drain the soaked lentils and add them to the pressure cooker with 4 cups of water. Pressure cook for 20-25 minutes, or until the lentils are tender but not mushy. Let the pressure release naturally before opening the cooker.
  3. Simmer the lentils: Transfer the cooked lentils to a large pot and simmer over low heat, adding more water as needed to maintain a thick consistency.
  4. Make the tadka: Heat ghee or oil in a small pan. Add the cumin seeds and let them sizzle. Add the grated ginger and green chili, and cook for a few seconds until fragrant.
  5. Add spices: Stir in the MDH Dal Makhani masala, turmeric powder, coriander powder, paprika, and salt. Cook for 30 seconds, stirring constantly.
  6. Combine with lentils: Pour the tadka mixture into the simmering lentils. Stir to combine well.
  7. Simmer and adjust flavor: Reduce the heat to low and simmer the dal for at least 30 minutes, stirring occasionally. Add the kasoori methi and sugar (if using) towards the end.
  8. Season and serve: Adjust the seasoning with salt to taste. Garnish with chopped cilantro and serve hot with rice or naan bread.

Tips:

  • For a richer flavor, you can roast the spices in a dry skillet before grinding them.
  • If you prefer a thicker dal, you can add a tablespoon of cornstarch mixed with 2 tablespoons of water to the simmering dal.
  • To make this recipe vegan, use vegetable oil instead of ghee.

Enjoy this delicious and comforting Dal Makhani!

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