Dal makhani is a typical vegetarian dish originating from Punjab and widespread in India. It is prepared from black lentils, red beans, tomato puree, spices and clarified butter (ghee).
This dal of lentils can be found on all wedding tables and celebrations in India. Its particularity lies in its smoky taste which is obtained at the end of the cooking thanks to the dunghar method. Similar to a lentil soup, it is usually accompanied by naan or basmati rice.
What is dal makhani?
Dal makhani or dal makhni is a not to be missed lentil soup from India. It is prepared from two black lentils called urad, red beans (rajma dal), tomato puree, clarified butter (ghee), cream and several spices.
It is better to be patient because its preparation is long. Some restaurants in Delhi are also known to serve the best dal makhani in the country. They prepare this lentil soup over 24 hours to release all the flavors of the spices and obtain a tasty and creamy lentil dal.
Cream and ghee are essential ingredients in this recipe and contribute to the smoothness of the dal. But its peculiarity is also based on its smoky taste, obtained thanks to the dhungar method.
What is the origin of dal makhani?
Dal makhani is a very popular dish in the Indian subcontinent. In India and Nepal, the word dal refers to several lentil-like legumes.
It also refers to Indian dishes made from legumes. According to several sources, Kundan Lal Jaggi is the inventor of dal makhani as it is known today.
This lentil soup was first created by the Punjabi people from northern India. His recipe was then popularized throughout the Indian peninsula and then internationally with the Punjabi diaspora.
The term dal, dahl, dhal or daal means “to separate” in Sanskrit. It is traditional in South Asia (especially in the Indian peninsula) to shell legumes and then process them into flour, puree or galette.
The different varieties of dal
In India, there are about 50 varieties of legumes. Here are the 4 varieties of dal the most known and most used in the South Asian continent:
- Chana dal: this is a variety of chickpea very widespread in India. However, its taste differs from the chickpea we know in the West. Also, its size is much smaller than the regular one.
- Mung dal or moong dal is also popularly known as mung bean. It is green or yellow in color.
- Masoor dal: masoor dal refers to red coral lentils. They have the peculiarity of cooking relatively quickly and of breaking up the cooking, which makes the dishes creamy and consistent. They are used in soups or to thicken a sauce.
- Rajma dal: these are red beans that are very common in Latin America and the Caribbean.
The dhungar method
The dhungar method is a technique typical of the South Asian continent which consists in introducing as a final touch a buttery and smoky flavor to cooked dishes.
The purpose of the dhungar method is not to smoke hot food. The heat from a small piece of coal is indeed not enough to cook food.
The ghee (clarified butter) and the lump of glowing charcoal react together when confined in a pan with a lid. This reaction produces a smoky and buttery aroma that perfumes any food in the pan.
The dal makhani quickly absorbs the smoky taste. Therefore, keep the lid of the pan closed briefly. Beyond 5 minutes, the operation can alter the taste of the dal makhani which takes on an earthy taste. Two minutes is all it takes to make a creamy lentil soup with a smoky taste that exalts all its flavors and spices.
Tips to prepare dal makhani
Making the perfect dal makhani requires a few tricks and tricks:
The secret of a creamy and tasty dal makhani is its cooking time. Indeed, it should ideally be left to simmer at low heat for several hours. Nowadays, it is possible to reduce the cooking time by using a pressure cooker. In this case, it takes 2 to 3 hours of cooking time.
Be careful to stir the dal every 10 minutes with a wooden spoon so that it does not burn at the bottom of the pan. It is also necessary to add water regularly during cooking to hydrate the dal. For example, for this recipe, 1.2 liters of water were added during cooking.
To carry out the dhungar method, it is safer to burn the piece of charcoal outside. A torch or kerosene cube can be used to light the charcoal. Avoid soaking the charcoal with any liquid, which will give off an unpleasant smell when cooking.
Dal Makhani
Ingredients
- 1 cup kali dal (black lentils)
- ¼ cup dried red beans (urad sabut rajma), pre-soaked
- 4 cups water (for cooking beans)
- 4 tablespoons ghee
- 1 onion , finely chopped
- 2 small green peppers , chopped
- 3 cloves garlic
- 1 (2 inches / 5 cm) piece fresh ginger
- ½ cup tomato coulis
- ½ teaspoon cumin seeds
- 2 cloves
- 2 pods green cardamom
- 1 pod black cardamom
- 1 small stick cinnamon
- 1 Indian laurel leaf
- ½ teaspoon ground hot pepper (or more, to taste)
- 2 pinches freshly grated nutmeg
- ½ cup heavy cream
- ½ teaspoon dried fenugreek leaves (kasuri methi)
To serve
- Clarified butter (ghee)
- Heavy Cream
- Cilantro leaves
Dhungar method
- 1 small piece of charcoal
- A few drops of vegetable oil
Instructions
- Rinse the kidney beans well with clear water and transfer them to a saucepan.
- Cover them with water and bring to the boil, then lower the heat to a low flame and cook at very low heat for 1 hour and a half.
- Add water during cooking if the level drops too much and the beans are no longer covered.
- Drain the beans and set aside their cooking water.
- Mash the garlic and ginger with a fine grater or pestle and mortar.
- Melt the ghee in a large frying pan over medium heat and add the whole spices: cumin seeds, cloves, green and black cardamom, cinnamon and Indian bay leaf.
- Sauté them for about 30 seconds, until they release their aromas.
- Add the chopped onion and sauté over low heat for 5 minutes, stirring regularly until golden brown.
- Add the pureed garlic and ginger and the minced chili pepper and sauté for one minute.
- Add the tomato coulis, ground chili pepper and nutmeg, mix well and cook over medium heat for 3 minutes.
- Add the lentils and beans and their cooking juices plus water to make a total of 1⅔ cup (425 ml).
- Bring to the boil and then simmer over low heat for at least 2h30, stirring regularly, until the dal thickens.
- If the dal is too dry, gradually add water to achieve a consistency that is not too liquid but creamy, about 4 cups (1 liter).
- Mash a few beans with a fork to help thicken the dal.
- Salt and add the liquid cream.
- Mix well and turn off the fire.
- Finally, add the kasuri methi.
- To give a smoky taste to the dish
"Dhungar method"
- Heat a piece of charcoal over a flame, using a metal grill or metal barbecue tongs.
- When the charcoal is very red, place it in a small bowl and pour a few drops of vegetable oil over it.
- Smoke must rise from the coal.
- Place the bowl in the frying pan and cover for 2 minutes so that the dal can soak up the smoke.
- After 2 minutes, remove the lid and remove the bowl from the dal.
- Just before serving, sprinkle with fresh coriander leaves, then add a small drizzle of single cream and a dash of ghee.
- Serve with rice or naan.
Video
Notes
It is therefore possible to leave the lid on for 5 minutes, but no more.
As the founder of pastry food blog Les Trois Madeleines, Sarah-Eden reinvents glamorous desserts with original pastries. She enjoys discovering new blogs, interacting with food bloggers, and of course, she loves madeleines!
Jolene says
A typical vegetarian dish that we love! Thanks for sharing the recipe.