Atul Kochhar Dal Makhani Recipes

NEXT LEVEL DHAL MAKHANI

Next level dhal makhani image

Make no excuses for how rich this delicious black dhal is - the buttery lentil dish is meant to be enjoyed as a comforting celebration dish

Provided by Barney Desmazery

Categories Dinner, Main course, Supper

Time 2h10m

Yield Serves 4 as a main, 6 as a side

Number Of Ingredients 14

Ingredients

200g whole urad dhal (also called urad beans, urid dhal or black lentils)
1 tsp bicarbonate of soda
thumb-sized piece of ginger , 1/3 finely sliced, 1/3 grated, 1/3 cut into fine matchsticks
2 green chillies , 1 whole, 1 chopped
½ tsp turmeric
100g butter
1 tsp cumin seeds
2 tbsp dried fenugreek leaves
1 tbsp ground coriander
5 garlic cloves, crushed
100g tomato purée
400g can kidney beans , undrained
¼ tsp garam marsala
50ml double cream

Steps:

Tip the dhal into a sieve and rinse under cold water several times until the water runs clear. Put in a large bowl or pot and cover in double their volume of warm water. Stir in the bicarbonate of soda and leave to soak at room temperature for at least 12 hrs.
Drain the dhal (but don't rinse), tip into a pan and cover with 1.5 litres water. Add the sliced ginger, whole chilli and turmeric, then bring to the boil, skim off any scum that rises to the top and reduce the heat. Simmer uncovered for 1 hr until very tender, or cook in a pressure cooker for 20 mins. Remove the ginger and chilli.
Heat the butter in a separate pan over a medium-high heat until it has foamed up and turned nut-brown. Pour half into a small container and set aside. Return the pan and remaining butter to the heat and add the cumin seeds, fenugreek leaves, ground coriander, garlic, grated ginger and tomato purée and cook for 2 mins more. Stir the spice mixture into the cooked dhal, then add the kidney beans along with the liquid from the can and season generously with salt.
Roughly mash the dhal mixture with a potato masher until some of the pulses are crushed. Cook, stirring, over a very low heat for 15-20 mins until the dhal is thick and creamy. Stir through most of the reserved brown butter, the garam marsala and half the cream. Tip the dhal into a serving dish and drizzle over the remaining cream and brown butter. Scatter over the chopped chilli and ginger matchsticks and serve.

Nutrition Facts : Calories 487 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium

PUNJABI DAL MAKHANI

Punjabi Dal Makhani image

A Punjabi mixed lentil curry generally made with lots of butter and cream.This recipe tastes even better the following day after reheating properly.

Provided by udita

Categories Beans

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup Urad Dal (black matpe beans)
1/4 cup red kidney beans (rajmah)
2 teaspoons cumin seeds
8 garlic cloves, chopped
2 inches gingerroot, chopped
1 teaspoon garam masala powder
1/2 cup fresh cream
1 teaspoon red chili powder
3 tablespoons butter
2 tomatoes, chopped (extra large tomatoes)
1 onion, chopped
1 tablespoon oil
salt

Steps:

Soak whole black urad and rajma overnight in 3-4 cups of water.
Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and rajma are cooked and soft.
Peel and chop the onion, ginger and garlic finely. Also chop the tomatoes.
Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add chopped onions and fry till golden brown.
Add chopped ginger, garlic and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and rajma to this.Do not add the liquid at first.Crush(mash) the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .
Add the liquid and some water if required and simmer on very low heat for fifteen minutes.
Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinch of Kasoori methi powdered.
Serve hot with Naan or Paraatha.
Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and colour of the dish manifold.

Nutrition Facts : Calories 387.7, Fat 24, SaturatedFat 12.9, Cholesterol 63.7, Sodium 88.3, Carbohydrate 33, Fiber 13.4, Sugar 3.7, Protein 12.4

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