Quintessential Dal Makhani (Buttery Black Lentil Mix)
Quintessential Dal Makhani (Buttery Black Lentil Mix)It’s a mixture of black lentils (urad dal) cooked with beans, spices and essential Indian spices that result in a buttery – melt in your mouth dal.
It’s the most famous and sought-after recipe from the state of Punjab and is a default in ‘ALL’ Indian Restaurants.
Dal Makhni / Makhani / Makhani Dal / Ma ki Dal (Indian Lentil Mix’ is a recipe that actually needs no introduction to anyone who would have ever tasted Indian food or been to an Indian restaurant. It seriously is the Quintessential comfort-food recipe especially for people coming from the Northern part of India and every household adds their special touch or flavor to it.
The ‘Dal/Lentil’ calls for few main ingredients like Black Lentil/Urad Daal, Kidney Beans/Rajma, Ginger+Garlic paste, Cream and few more ingredients. All these ingredients are added at just the right time to enhance the dish and make it extremely mouth-watering.
This Dal Makhani is also one of those recipes which when cooked for longer becomes even more buttery and almost melts in your mouth. Once made, it can be stored in refrigerator up to a week or frozen for a month (just thaw overnight in the fridge).
I usually love preparing this dish with few kidney beans, but it’s absolutely as per your choice, you can even use all black lentil or mix with Split Bengal Gram/Chana Dal.
Since, this is a slow-cooked, slightly heavy recipe, hence we usually eat it on a special occasion or maybe once in 1-2 months, however, you can eat it as and when you want. You can make the lighter version with ‘No Cream’.
If you’re a slow cooker fan, you will definitely love this even more, as all you need to do is add the ingredients and just plug, start and carry on with your other activities while the dal gets ready (the cooking time would be exactly the same you use to cook any other lentil).
Give this Dal Makhani a try this weekend and enjoy with your favorite side of bread or rice or just about any grain.