Dal makhani: Difference between revisions

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Dal makhani: (Black lentils daal, Daal makkhani, dhaal makhani, dhal makhani, Maa Ki Daal) is a staple food, originally from Punjab in [[India]] made from beans and or lentils served in a creamy tomato sauce.


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''pulses''
<span class="review"> <div class="right_imgs" style="float: right; width: 320px;"> <span class="reviewHeader">
{{RecipeIngredients
===Recipe review===
| 180 ml whole [[Urad|urad]] ([[Urad|dried black lentils]])
</span>
| 2 tablespoons [[Dried|dried]] [[Kidney beans|kidney beans]]
'''<span class="reviewTitle">Tasted great</span>'''
}}
 
''spices etc''
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>
 
<span class="reviewDesc">Though I must admit, it doesn't look that great.</span> <span class="reviewAuthor"> - [[User:TheJudge|The Judge]] </span></span>
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|TotalCalories = 972
|TotalCalories = 972
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  |PrepTime = 12 hours 10 minutes
  |PrepTime = 12 hours 10 minutes
  |CookTime = 1 hour 20 minutes
  |CookTime = 1 hour 20 minutes
  |Image = [[Image:Dal makhani.jpg|alt=Electus]]
  |Image = [[Image:Dal makhani.jpg|thumb|middle|none|alt=Electus]]
 
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Dal makhani: (Black lentils daal, Daal makkhani, dhaal makhani, dhal makhani, Maa Ki Daal) is a staple food, originally from Punjab in [[India]] made from beans and or lentils served in a creamy tomato sauce.
<span class="review"><span class="reviewHeader">
====Best recipe review====
</span>
''<span class="reviewTitle">Tasted great</span>''
 
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">4</span>/5</span>
 
<span class="reviewDesc">Though I must admit, it doesn't look that great.</span>
<span class="reviewAuthor">[[User:TheJudge|The Judge]] </span></span>
</tr></td>
</table>


''pulses''
{{RecipeIngredients
| 180 ml whole [[Urad|urad]] ([[Urad|dried black lentils]])
| 2 tablespoons [[Dried|dried]] [[Kidney beans|kidney beans]]
}}
''spices etc''
{{RecipeIngredientsNB
{{RecipeIngredientsNB
| 1 teaspoon whole [[Cumin seeds|cumin seeds]]
| 1 teaspoon whole [[Cumin seeds|cumin seeds]]
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[[Category:Pan fried]][[Category:Boiled or simmered]]
[[Category:Pan fried]][[Category:Boiled or simmered]]


<!-- footer hashtags --><code 'hashtagrev:032020'>#dalmakhani #ginger #cuminseeds #tomatoes #dal #pulses #butter #simmer #chillipowder #garlic #dried </code><!-- /footer_hashtags -->
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/dalmakhani|#dalmakhani]] [[Special:Search/ginger|#ginger]] [[Special:Search/cuminseeds|#cuminseeds]] [[Special:Search/tomatoes|#tomatoes]] [[Special:Search/dal|#dal]] [[Special:Search/pulses|#pulses]] [[Special:Search/butter|#butter]] [[Special:Search/simmer|#simmer]] [[Special:Search/chillipowder|#chillipowder]] [[Special:Search/garlic|#garlic]] [[Special:Search/dried|#dried]]
</code><!-- /footer hashtags -->

Latest revision as of 17:37, 22 December 2021

This recipe requires preparation in advance!

Dal makhani: (Black lentils daal, Daal makkhani, dhaal makhani, dhal makhani, Maa Ki Daal) is a staple food, originally from Punjab in India made from beans and or lentils served in a creamy tomato sauce.

pulses

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

spices etc

Dal makhani
Electus
Dal makhani with homemade naan bread & yogurt
Servings:Serves 2 to 3 people
Calories per serving:486
Ready in:13 hours 30 minutes
Prep. time:12 hours 10 minutes
Cook time:1 hour 20 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:3rd November 2012

Best recipe review

Tasted great

4/5

Though I must admit, it doesn't look that great.

The Judge

Method

  1. Rinse the dried pulses, soak overnight in cold water, refreshing a few times. Rinse well and drain.
  2. Add the pulses to a pan, cover with twice the volume of water, bring to the boil, cover and simmer vigorously until they are slightly overcooked. Skim any scum from the surface and add extra boiling water if they start to dry out. This will take about an hour and a quarter.
  3. Drain the beans and lentils and roughly mash into a dal, cover and set to one side.
  4. Heat the butter in a pan or wok and add the whole cumin seeds
  5. Once they start to pop, add the cinnamon stick, cardamom pods, cloves, garlic, ginger and the onions and sauté until the onions are translucent.
  6. Stir in the tomatoes and tomato purée, chilli powder, chillies, turmeric and mashed dal. Taste for seasoning and simmer for 15 minutes, adding extra water if needed.
  7. Remove from the heat, add the cream and garnish with coriander leaves.
  8. Serve immediately.

Chef's notes

Having no fresh coriander available, I used a mixture of fresh basil and parsley.

See also

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#dalmakhani #ginger #cuminseeds #tomatoes #dal #pulses #butter #simmer #chillipowder #garlic #dried