Skip to main content

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!

Labels:

Comments

Post a Comment

Popular posts from this blog

Tomato Rice

Ingredients  Cooked rice - 2 cups Tomatoes - 2 medium size Onion - 1 medium size Ginger - 1-2 inch, finely chopped Green chili - 1 long, chopped Curry leaves - 1 sprig Turmeric - 1/4 tsp Corriander powder - 1 tbsp Kashmiri mirch , paprika - 1 tsp Salt - to taste Cilantro leaves - 2 sprigs Mint - few chopeed leves Cashew - optional. Cloves - 2 Tadka mix - Mustard seeds - 1 tsp Cumin seeds - 1 tsp Urad daal - 1/2 tsp Chana daal - 1/2 tsp Fenugreek seeds - 1/4 tsp Cinnamon stick or powder - 1/4 tsp powder or 1 stick Oil to cook Method Heat oil in large wok or kadai and add tadka miz=x one by one. At this time also add cashew if you want to Soon add the ginger paste and chopped green chili followed by chopped onion. Cook onions till they turn pinkish and glossy Add turmeric, corriander powder followed by chopped tomatoes. Cook the entire mix till tomatoes are mushy.  Gently add cooked rice and salt and cover the lid. Cook on very low heat so that...
Post a Comment
Read more

Rice Kheer in Rice Cooker

Till now, I have been using rice cooker for just cooking rice. Recently I learnt that one cook toor daal (lentil soup), daal makhani and rice kheer. Since, dessert is my weakness, I thought I should start with rice kheer. Ingredients Rice - 1/2 cup Whole milk - 1.5 cups + more Raisins - 1/4 cup Sugar - 1/2 cup Cardamom powder - 1/4 tsp Ghee (clarified butter oil) - 1/2 tsp Method Rinse rice with water. Drain excess water and put rice in the slow cooker.  Pour all the milk and turn on the rice cooker and cover the lid.  It is important to stir kheer from to time to time. Add sugar. You may need to add more milk as the milk concentrates before the rice is cooked.  Once the rice cooked in milk turn off the switch. Heat ghee in a laddle. When hot add the raisins and cook on low heat till raising loook golden and pour the mixture in the kheer. Sprinkle the cardamom powder and serve cold or warm
2 comments
Read more

Homemade Diwali Diyas From Dough

HA P PY DI W AL I ! !! ! This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff. Here is how I prepared: Ingredients: Whole wheat flour Water-just enough to prepare the dough Food color - yellow [optional] Method: Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foil Combine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyas Bake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300] Cool diyas at room temperature The diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!! Tips: While preparing the dough you can add some fresh petals to add beautiful pattern During baking, one of my...
18 comments
Read more