Dal Makhani, a hearty and wholesome dish, hailing from the vibrant land of Punjab, India. Rich in protein, it combines lentils and kidney beans, simmered gently with a mix of aromatic spices, and finished off with a splash of coconut milk to offer a velvety, smooth finish.
While most of the ingredients are fairly common, some like garam masala, black lentils and fresh ginger may not be typically found in every kitchen. Garam masala is a unique blend of ground spices common in Indian cuisine, known for its warming properties. Black lentils, also known as "urad dal", are small, black-skinned lentils that are rich in protein and dietary fiber. Lastly, fresh ginger is a flavorful root that adds a spicy, zesty taste to the dish. You may need to make a quick trip to a local Asian or Indian grocery store to find these.
Ingredients for Quick Dal Makhani
Avocado oil: This healthy fat is used for sautéing the onions and spices, providing a flavorful base for the dish.
Yellow onion: It offers a sweet and tangy flavor that balances the spices in the dish.
Garlic: Brings out a pungent flavor that complements the blend of spices.
Fresh ginger: Adds a spicy, zesty taste to the dish.
Jalapeno pepper: Gives the dish a spicy kick.
Garam masala: A mix of ground spices that adds warmth and depth to the dish.
Ground cumin: Adds an earthy, nutty flavor.
Ground coriander: Contributes a lemony, floral note.
Salt: Enhances the flavors of the other ingredients.
Black pepper: Adds a mild heat to the dish.
Diced tomatoes: Adds a tangy flavor and makes the dish juicy and succulent.
Black lentils: The main ingredient, rich in protein and dietary fiber.
Kidney beans: Adds texture and increases the protein content of the dish.
Bay leaf: Infuses the dish with a subtle, herbal flavor.
Lime juice: Gives a tangy twist to the dish, balancing the heat of the spices.
Light coconut milk: Adds a creamy, rich finish to the dish.
One reader, Cinderella Bussey says:
This quick dal makhani recipe is a game-changer! The flavors are rich and authentic, and the recipe is so easy to follow. It's become a staple in my kitchen, and my family loves it. I highly recommend trying it out for a delicious and satisfying meal.
Key Techniques for Making Quick Dal Makhani
How to sauté the aromatics: Sauté the onion, garlic, ginger, and jalapeño in oil until softened, stirring occasionally.
How to season the lentils and beans: Add the garam masala, cumin, coriander, salt, and black pepper to the mixture and cook for 1 minute, stirring constantly.
How to blend the mixture: Transfer the cooked mixture to a blender, blend until smooth, and then transfer it back to the pot.
How to serve: Serve the dal makhani in bowls, garnished with chopped cilantro and a lime wedge on top. It can be served with rice or naan on the side.
How To Make Quick Dal Makhani
Dal Makhani is a Northern Indian stew that is rich and flavorful because of the generous amount of garam masala, lentils, jalapeno peppers, and lime juice.
Serves:
Ingredients
- 2tbspavocado oil
- 1mediumyellow onionchopped
- 3clovesgarlicpressed or minced
- 1tbspfresh ginger
- 1pcjalapeno pepper
- 1 ½tspFrontier Co-op garam masala
- ½tspFrontier Co-op ground cumin
- ½tspFrontier Co-op ground coriander
- ½tspsalt
- freshly ground black pepper
- 1candiced tomatoes
- 1cupuncooked black lentils
- 1 cankidney beans,
- 5cupswater
- 1pcbay leaf
- 1tbsplime juice
- Light coconut milkoptional
Instructions
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In a large pot or Dutch oven over medium-high heat, warm the oil until shimmering. Add the onion, garlic, ginger and jalapeño, and cook until softened, stirring occasionally, about 4 to 6 minutes.
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Stir in the garam masala, cumin, coriander and salt. Season generously with black pepper. Cook, while stirring, for 1 minute.
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Add the tomatoes and cook for 1 more minute, while stirring. Add the lentils, kidney beans, water and bay leaf. Raise the heat to medium-high and bring the mixture to a simmer.
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Reduce the heat to medium-low and simmer until the lentils are nice and tender, stirring occasionally for about 35 minutes.
-
Remove the bay leaf. Transfer the mixture to a blender. Securely fasten the lid. Blend until smooth.
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Transfer the blended mixture back to the pot and stir to combine. Add the lime juice and season to taste with salt and pepper.
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Serve in bowls, with chopped cilantro and a lime wedge on top. If desired, serve rice or naan on the side. Leftovers keep well, refrigerated, for up to 5 days.
Nutrition
- Calories: 684.87kcal
- Fat: 11.63g
- Saturated Fat: 1.74g
- Monounsaturated Fat: 7.47g
- Polyunsaturated Fat: 2.70g
- Carbohydrates: 110.97g
- Fiber: 29.47g
- Sugar: 12.55g
- Protein: 38.79g
- Sodium: 2153.60mg
- Calcium: 275.07mg
- Potassium: 1740.05mg
- Iron: 11.29mg
- Vitamin A: 16.45µg
- Vitamin C: 23.38mg
Crucial Technique Tip for Perfect Dal Makhani
To ensure your dal makhani has a rich and creamy texture, it's crucial to blend the lentils and beans until smooth. However, if you prefer a chunkier texture, you can blend only half of the mixture and mix it back into the pot. This will give your dal a nice balance of creaminess and chunkiness. Additionally, using a high-quality blender can make a significant difference in achieving the desired texture.
Time-Saving Tips for Quick Dal Makhani
Prep ahead: Chop and measure all the ingredients in advance to streamline the cooking process.
Pressure cooker: Use a pressure cooker to significantly reduce the cooking time for the lentils and beans.
Canned beans: Opt for canned beans instead of dried ones to save time on soaking and cooking.
Blender shortcut: Skip transferring the mixture to a blender by using an immersion blender directly in the pot.
Double batch: Make a larger quantity and freeze the extra portions for quick and convenient future meals.
Instant pot: Utilize an instant pot for a faster cooking process without compromising flavor.
Substitute Ingredients For Quick Dal Makhani Recipe
avocado oil - Substitute with ghee: Ghee adds a rich, nutty flavor and is commonly used in Indian cooking, making it a suitable substitute for avocado oil in this recipe.
yellow onion - Substitute with white onion: White onions have a slightly milder flavor compared to yellow onions and can be used as a substitute without significantly altering the taste of the dish.
garlic - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic, providing a similar flavor profile while being more convenient to use.
fresh ginger - Substitute with ground ginger: Ground ginger can be used as a substitute for fresh ginger, providing a similar flavor with the added convenience of a longer shelf life.
jalapeno pepper - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile to jalapenos, making them a suitable substitute in this recipe.
frontier co-op garam masala - Substitute with homemade garam masala: If you don't have the specific brand of garam masala, you can make your own by combining ground cumin, coriander, cardamom, cinnamon, and other spices to create a homemade garam masala blend.
frontier co-op ground cumin - Substitute with ground coriander: Ground coriander can be used as a substitute for ground cumin, providing a similar earthy and citrusy flavor to the dish.
frontier co-op ground coriander - Substitute with ground cumin: Ground cumin can be used as a substitute for ground coriander, adding a warm and slightly nutty flavor to the dish.
diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can be used as a substitute for diced tomatoes, providing a similar texture and flavor to the dish.
black lentils - Substitute with green lentils: Green lentils can be used as a substitute for black lentils, offering a similar texture and taste in the dal makhani recipe.
kidney beans - Substitute with black beans: Black beans can be used as a substitute for kidney beans, providing a similar creamy texture and mild flavor to the dish.
lime juice - Substitute with lemon juice: Lemon juice can be used as a substitute for lime juice, providing a similar level of acidity and citrus flavor to the dish.
light coconut milk - Substitute with plain yogurt: Plain yogurt can be used as a substitute for light coconut milk, adding a creamy texture and tangy flavor to the dal makhani recipe.
Best Way to Present Dal Makhani
Elevate the plating: When presenting the dish, focus on creating a visually appealing arrangement. Use fresh herbs and edible flowers to add a pop of color and freshness to the dish.
Incorporate artistic drizzling: Utilize a squeeze bottle to create elegant and artistic drizzles of coconut milk on the surface of the dal makhani. This adds a touch of sophistication to the presentation.
Opt for elegant serving vessels: Choose ceramic bowls or copper serving dishes to elevate the presentation. The choice of serving vessel can enhance the overall aesthetic appeal of the dish.
Garnish with precision: Pay attention to the placement of garnishes. Sprinkle a pinch of garam masala in a precise pattern on the surface of the dal makhani to showcase attention to detail.
Consider negative space: Embrace the concept of negative space on the plate to allow the dal makhani to be the focal point. Use the empty space strategically to create a visually striking presentation.
Essential Tools for Making Dal Makhani
- Large pot or dutch oven: A large pot or dutch oven is essential for cooking the dal makhani as it allows for even heating and provides enough space for the ingredients to simmer and blend together.
- Blender: A blender is necessary to puree the cooked dal makhani mixture into a smooth and creamy consistency, giving the dish its characteristic texture.
- Knife: A knife is needed for chopping the onion, garlic, ginger, and jalapeño, as well as for other prep work in the recipe.
- Cutting board: A cutting board provides a stable surface for chopping and preparing the vegetables and other ingredients for the dal makhani recipe.
- Measuring spoons: Measuring spoons are essential for accurately measuring and adding the various spices and seasonings to achieve the perfect flavor balance in the dish.
- Can opener: A can opener is required to open the cans of diced tomatoes and kidney beans used in the recipe.
- Ladle: A ladle is useful for transferring the cooked dal makhani mixture from the pot to the blender for pureeing and then back to the pot for serving.
- Stove: A stove is necessary for cooking the dal makhani, providing the heat source for simmering the ingredients and allowing them to meld together.
- Serving bowls: Serving bowls are needed for presenting the finished dal makhani, allowing for an attractive and appetizing presentation.
- Cooking spoon: A cooking spoon is essential for stirring the ingredients as they cook and ensuring that the flavors are well combined.
Storing and Freezing Dal Makhani
- Let the dal makhani cool completely before storing or freezing.
- Transfer the cooled dal to an airtight container or a freezer-safe bag.
- If using a container, make sure to leave some headspace at the top to allow for expansion during freezing.
- Label the container or bag with the date and contents.
- Store the dal makhani in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- When ready to eat, thaw the frozen dal in the refrigerator overnight.
- Reheat the thawed or refrigerated dal makhani in a pot over medium heat, stirring occasionally, until heated through.
- If the dal seems too thick after reheating, add a splash of water or coconut milk to achieve the desired consistency.
- Taste and adjust the seasoning with salt, pepper, or a squeeze of lime juice if needed.
- Serve the reheated dal makhani hot, garnished with fresh cilantro and a wedge of lime, along with rice or naan on the side.
How To Reheat Leftover Dal Makhani
Stovetop method: transfer the leftover dal makhani to a saucepan and reheat it over medium-low heat, stirring occasionally. If the dal seems too thick, add a splash of water or coconut milk to loosen it up. Heat until the dal is warmed through and bubbling, about 5-7 minutes.
Microwave method: place the desired amount of leftover dal makhani in a microwave-safe bowl. Cover the bowl with a damp paper towel to prevent splatters and help retain moisture. Microwave on high for 1-2 minutes, stirring halfway through, until the dal is heated through. If needed, add a splash of water or coconut milk to achieve the desired consistency.
Oven method: preheat the oven to 350°F (175°C). transfer the leftover dal makhani to an oven-safe dish and cover it with foil. Place the dish in the preheated oven and bake for 15-20 minutes, or until the dal is heated through. Stir the dal halfway through the reheating process to ensure even heating. If the dal seems too thick, add a splash of water or coconut milk before placing it in the oven.
Slow cooker method: transfer the leftover dal makhani to a slow cooker and set it to low heat. Cover and let the dal reheat for 1-2 hours, stirring occasionally. This method is ideal if you have a large amount of leftover dal and want to keep it warm for an extended period. If the dal becomes too thick, add a splash of water or coconut milk to achieve the desired consistency.
Regardless of the reheating method you choose, be sure to taste the dal makhani and adjust the seasoning as needed before serving. You may find that the flavors have mellowed overnight, so a sprinkle of salt, a squeeze of lime juice, or a pinch of garam masala can help revive the dish. Serve the reheated dal makhani with fresh cilantro and a side of rice or naan for a satisfying meal.
Interesting Fact About Dal Makhani
The quick dal makhani recipe is a popular North Indian dish that is rich in protein and fiber, making it a nutritious and filling meal. It is traditionally made with black lentils and kidney beans, which are excellent sources of plant-based protein. This dish is also flavored with a blend of aromatic spices such as garam masala, cumin, and coriander, which not only add depth of flavor but also offer various health benefits. Additionally, the use of avocado oil and coconut milk provides healthy fats, making this dish a well-rounded and satisfying option for vegetarians and non-vegetarians alike.
Is This Dal Makhani Recipe Budget-Friendly?
The cost-effectiveness of this quick dal makhani recipe is quite high, as it utilizes affordable ingredients like lentils, beans, and basic spices. The recipe yields a substantial amount, making it suitable for a family of four. The approximate cost for a household of four people is around $12-$15, making it a budget-friendly option. In terms of taste and nutrition, this dish offers a delightful blend of flavors and a good source of protein and fiber. Overall Verdict: 9/10
Is Dal Makhani Healthy or Unhealthy?
This quick dal makhani recipe is a healthier take on the classic Indian dish. Here's an analysis of its nutritional value:
Positives:
- The recipe uses avocado oil, which is high in healthy monounsaturated fats and has a high smoke point, making it suitable for cooking.
- Lentils and kidney beans are excellent sources of plant-based protein, fiber, and various vitamins and minerals.
- Onion, garlic, ginger, and jalapeño provide flavor and offer various health benefits, such as anti-inflammatory and antioxidant properties.
- The recipe uses a variety of spices, including garam masala, cumin, and coriander, which are known for their antioxidant and anti-inflammatory properties.
- Lime juice adds a fresh, tangy flavor and provides vitamin C.
Negatives:
- The recipe calls for light coconut milk, which, while lower in fat than regular coconut milk, still contains saturated fat.
- Depending on the brand, canned diced tomatoes and kidney beans may have added sodium.
To make this recipe even healthier, consider the following suggestions:
- Use low-sodium or no-salt-added diced tomatoes and kidney beans to reduce the overall sodium content.
- Replace the light coconut milk with a plant-based milk alternative, such as unsweetened almond milk or cashew milk, to reduce the saturated fat content while maintaining a creamy texture.
- Increase the amount of vegetables in the recipe by adding diced carrots, bell peppers, or spinach to boost the fiber and nutrient content.
- Serve the dal makhani with brown rice or quinoa instead of white rice or naan to increase the fiber and nutrient content of the meal.
- Garnish with fresh herbs like cilantro or mint to add extra flavor and nutrients without increasing the calorie count.
Editor's Opinion on This Dal Makhani Recipe
The quick dal makhani recipe is a delightful fusion of flavors and spices. The combination of black lentils, kidney beans, and aromatic spices creates a rich and hearty dish that is both satisfying and nourishing. The use of avocado oil and coconut milk adds a luxurious creaminess, while the addition of lime juice provides a refreshing zing. The recipe's simplicity and bold flavors make it a standout dish that is sure to impress. Whether served with rice or naan, this dal makhani is a versatile and delicious addition to any meal.
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Why trust this Quick Dal Makhani Recipe:
This recipe offers a delightful combination of Indian spices and plant-based ingredients, ensuring a rich and aromatic flavor profile. The use of avocado oil and coconut milk adds a creamy texture, while the blend of garam masala, cumin, and coriander creates an authentic taste. The inclusion of black lentils and kidney beans provides a hearty and nutritious base. With its well-balanced flavors and simple cooking process, this dal makhani recipe is a trustworthy choice for a satisfying and wholesome meal.
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