Dal Makhani

Dal Makhani is a beloved North Indian dish known for its rich and creamy texture, made with lentils and spices. This vegetarian delight is high in protein and perfect for meal prep. Enjoy the sumptuous flavors of this classic dish, best served with warm flatbreads.

Ingredients

🍲 300g Urad Dal
💧 2 Liters Water Use Pyrex measuring jug for measurement
🌿 2 Bay Leaves
🌿 3 Cardamom Pods
🍅 300g Tomato Passata
🌱 1 Tbsp Ginger Paste
🧂 3 Tsp Salt
🌶️ 2 Tsp Chilli Powder
🌿 2 Tsp Garam Masala
🌿 1 Tsp Ground Cumin
🫘 1 Tin Kidney Beans drained
🧈 30g Butter
🥛 3 Tbsp Double Cream
🌿 Small Bunch of Coriander chopped

Instructions

1- Prepare the Dal:

• Begin by washing 300g of Urad Dal in a large saucepan.
• Rinse several times until the water runs clear.

2- Boil the Dal:

• Add 2 liters of water to the dal.
• Drop in 2 bay leaves and 3 cardamom pods.
• Place the saucepan on the gas hob and heat to high until boiling.

3- Simmer:

• Reduce the heat to a gentle simmer, covering the pot.
• Stir occasionally every 20-30 minutes to prevent the dal from sticking.
• Allow it to cook for 2 hours.

4- Add Ingredients:

• Once the dal is soft, add 300g of tomato passata, 1 Tbsp of ginger paste, 3 Tsp of salt, 2 Tsp of chili powder, 2 Tsp of garam masala, and 1 Tsp of ground cumin.
• Mix all together thoroughly.

5- Kidney Beans:

• Drain 1 tin of kidney beans using a colander and add them to the pot.
• Stir well.

6- Second Simmer:

• Simmer the mixture for another 30-45 minutes, stirring every 15-20 minutes.
• Add more water if needed to reach the desired consistency.

7- Finalize & Flavor:

• Stir in 30g of butter and 3 Tbsp of double cream.
• Add a small bunch of chopped coriander.
• Let the mixture simmer for an additional 10 minutes, allowing the flavors to meld.

8- Serve & Enjoy:

• This creamy Dal Makhani is best served hot, accompanied by flatbreads for a complete meal.

Prep Time: 15-30 minutes
Cook Time: Approximately 2 hours 50 minutes
Total Time: 3 hours 5-30 minutes
Servings: 4 servings
Calories: 305 Cal per serving
Protein: 16.1g per serving
Equipment: Large Saucepan/Pot (Stainless steel, unbranded), Pyrex Measuring Jug, Gas Hob (Unbranded), Spatula/Serving Spoon (Black silicone, unbranded), Small Bowls (For holding ingredients, unbranded), Colander (Green plastic, unbranded)

Cooking Tips

• Flavor Infusion: The bay leaves and cardamom pods add depth to the dish, so ensure they are simmered from the start.
• Consistent Stirring: Regular stirring prevents the dal from sticking and ensures even cooking.
• Adjust Consistency: If the dal thickens too much during simmering, add water sparingly.

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Dal Makhani