Daal Baati is a high-in-protein food item. Moong Daal and Chana Daal are two of the common lentils found in India. Dal makhani is rich in protein and calcium . The tomato in Dal Makhani not only adds a little sharpness to the preparation, but also imports a generous amount of folic acid and Vitamin A. There are ample starch and minerals in Dal Makhani. The dal is typically a little heavy to digest, but the ginger solves the problem.
Dal makhani is a preparation that hails from the North Indian state of Punjab. It is highly popular in Pakistan as well.
Dal Makhani is very good for growing children because of its high nutritional value.
- Whole Urad (black lentils)
- Rajma (Kidney Beans)
- Onions (finely chopped)
- Ginger-garlic paste
- Butter/ ghee
- Fresh Cream
Dal Makhani is a delicacy from the state of Punjab, and shares the robustness and full bodied richness typical of most preparations from this region. Dal Makahni, also popular as Mah di Dal, is quite easy to prepare and has plenty of nutritional values. We provide you the most time tested and popular recipe for preparing this highly popular dish from the Indian subcontinent.
Ingredients for Dal Makhani
The actual method of preparation, as well as the ingredients can change slightly from one region to another. The preparation is quite flexible, and you can make slight changes to suit your particular taste. The general ingredients are enlisted below:
- Whole Urad (black lentils) – ½ cup
- Rajma (Kidney Beans) – 1 tablespoon
- Jeera (Cumin Seeds) – ½ teaspoon
- Onions (finely chopped) – ½ cup
- Ginger-garlic paste – 1 teaspoon
- Chilli powder – 1 teaspoon
- Haldi (Turmeric powder) – ¼ teaspoon
- Dhania (Coriander powder) – 2 teaspoon
- Tomato – 1 large (finely chopped)
- Butter/ ghee – 50 gms.
- Fresh Cream – ½ cup
- Salt to taste
Preparing Dal Makhani
There are three steps that go in preparing Dal Makhani. Boiling the Dal, tempering it and garnishing it. Read on for a step by step guide on how to prepare Dal Makhani:
Step 1: Boiling
Keep the dal (the whole urad and the rajma separately) soaked for at least two hours before you plan to actually start preparing the dish. You can also keep them soaked overnight. Wash the cereals thoroughly before cooking. Take water in a pressure cooker, and boil the dal thoroughly with green chillies and half of the ginger garlic paste. It will take about half an hour to complete this step.
Step 2: Tempering
The next step is tempering the dal. Heat the ghee or butter and add ginger garlic paste, and cumin seeds and cook them till the fat separates. Next, add the dal (already boiled) and cook it with all the remaining ingredients. Add a tea spoon of fresh cream at this point. Cook on low flame for about five minutes and stir the ingredients occasionally till they mix well.
Step 3: Garnishing
The dal is now ready to serve. Garnish it with some coriander leaves and some more butter and fresh cream. Serve hot with tandoori roti and phulka.