Dal Makhani
By Joe
Source: Serious Eats — Rachel Gurjar, Dal Makhani (Punjabi Black Gram and Kidney Beans).
A dal makhani (punjabi black gram and kidney beans) recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Bake. For the Ginger and Garlic Paste: Using a little food processor, purée ginger, garlic, plus 1 tablespoon (15ml) water till a smooth paste forms, around 2 minutes. Alternatively, using a mortar plus pestle, pound ginger plus garlic to form a smooth paste; move to a little bowl and mix in 1 tablespoon (15ml) water. Keep to one side. For the Dal: In a big bowl, mix black urad dal plus beans and cover by 5 cm using cool water. Soak for at least 3 hours plus up to 24 hours. Vigorously swish dal and beans till water turns cloudy, around 30 seconds using your hands. Tip off the liquid pulses, discarding the cloudy water using a fine sieve. Mix dal, beans, bay leaf, 2 quarts (1.9L) water, plus salt (1 tablespoon) in a mid-sized pot or Dutch oven. Bring to the boil over a high flame. Reduce heat to medium-low plus simmer, covered, checking now and then to skim any foam that collects at the top, till dal plus beans are soft plus break apart easily when pushed among your fingers, around 45 minutes. There should be around 2.5 cm of water above dal plus beans; if water exceeds 2.5 cm, remove excess water with a ladle till leftover water just covers dal and beans by around 2.5 cm once cooked. Discard. Mash 1/3 of the mixture using a potato masher or this back of a wooden spoon. Heat oil over a mid-sized flame till shimmering in a mid-sized saucepan. Add ginger and garlic paste and cook, mixing often, till fragrant, around 2 minutes. Add chile powder, coriander, cumin, and leftover 1 teaspoon salt, and cook, mixing often, till fragrant, 2 to 3 minutes. Tip in tomatoes and cook till mixture darkens a little and oil begins in order to separate, 4 to 6 minutes. Tip in spiced tomato mixture to cooked dal and mix well. Bring to a gentle simmer and taste and add salt if it needs it with salt. Mix in heavy cream and garam masala and simmer till mixture begins to thicken, 2 to 3 minutes. Mix in 2 tablespoons butter. Eat at once using steamed white rice, roti, or as an accompaniment in order to any Indian meal, plus top using extra butter, if wanted.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.1 g protein per 100 kcal, about 12% of energy (needs ≥ 12%)
- Source of fibre: 1.7 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 57 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 571 kcal |
| Protein | 17.8 g |
| Carbohydrate | 49.8 g |
| of which sugars | 3.1 g |
| of which free sugars | 0 g |
| Fat | 35.8 g |
| of which saturates | 10.8 g |
| Fibre | 9.8 g |
| Salt | 2.37 g |
Protein per 100 kcal
3.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
