Cascade Kitchen: Dal Makhani

The Cascade Kitchen is a student-run food column that brings you budget-friendly recipes and cooking tips. Check back monthly for something new to try in the kitchen, or if you want to see your own recipe featured next, get started by reaching out to* culture@ufvcascade.ca. 

Dal Makhani is a very famous delicacy originating from Punjab, India. The recipe may not be very quick, but it’s an absolute treat for your stomach if it’s craving something Indian. This recipe is a unique variation of traditional lentil dishes made with Urad Dal and Rajma including cream and butter. 

Serves: 4-5

Prep Time: 15-20 mins

Cook time: 75 minutes

Ingredients:

1 cup whole black lentils

1/4 cup red kidney beans

2 tbsp butter

2 tbsp vegetable oil

6-8 cloves of garlic, thinly sliced

1 two-inch piece of ginger, julienned

4 tomatoes, pureed

2 tsp ginger-garlic paste

1 tsp red chili powder

1/2 tsp turmeric powder

1 tsp cumin seeds

1 tsp garam masala

Salt to taste

1/4 cup of cream 

Optional: 

Fresh cilantro for garnishing

Kasuri Methi (Fenugreek leaves)

Method:

1. Soak black lentils and kidney beans overnight or for at least 6-8 hours.
2. Rinse the lentils and beans with water thoroughly and add them in a pressure cooker. 
3. Add 4 cups of water to the cooker (ideally, the waterline will be roughly an inch above the lentils) and cook the soaked lentils on high heat until the first whistle, then reduce to medium heat for around 30 minutes. Check if they’re soft and mushy. If not, let them cook for 3-4 more whistles and check again. (If you’re using an Instant Pot, the cooking time will be approximately 10-12 minutes, and 1-3 hours in a standard pot or Dutch oven.) 
4. In a separate pan, melt butter with some vegetable oil over medium heat.
5. Add cumin seeds and let them temper.
6. Add ginger-garlic paste, tomato puree, red chili powder, turmeric powder, and salt. Mix and let it cook until the tomatoes separate from the oil.
7. Mash the cooked beans and lentils slightly to thicken the gravy, then add them to the pan. Stir well.
8. Add garam masala and cream. Simmer for 20 minutes on low heat.
9. Adjust the consistency by adding water and cream if needed.
10. In another pan, fry garlic and ginger cloves until golden brown.
11. ?Before serving, top the Dal Makhani with fried garlic, ginger, and Kasuri Methi.
12. Garnish with fresh cilantro leaves and cream.  
13. Most importantly, share with your loved ones and enjoy!

Tips: 

Use milk instead of water for a creamier consistency.

Prati Kapoor

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