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A rustic Bihari twist on the classic Punjabi Dal Makhani. This version uses whole black lentils and kidney beans, slow-cooked to perfection and tempered with fragrant panch phoran in mustard oil for a uniquely earthy and robust flavor.
For 4 servings
Soak and Pressure Cook Lentils
Prepare the Masala Base
A rustic Bihari twist on the classic Punjabi Dal Makhani. This version uses whole black lentils and kidney beans, slow-cooked to perfection and tempered with fragrant panch phoran in mustard oil for a uniquely earthy and robust flavor.
This bihari recipe takes 75 minutes to prepare and yields 4 servings. At 399.77 calories per serving with 15.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Combine and Simmer the Dal
Finish with Creaminess and Flavor
Prepare the Bihari Tempering (Tadka)
Garnish and Serve
Replace ghee and butter with a neutral vegetable oil or vegan butter. Substitute the milk with 1/4 cup of cashew cream (soaked cashews blended with water) or full-fat coconut milk for a similar creamy texture.
For a Sattvic or Jain version, omit the onions and ginger-garlic paste. Increase the amount of hing (asafoetida) in the tempering and add a pinch to the masala base along with grated ginger for flavor.
Increase the number of green chilies to 3-4. You can also add a pinch of freshly ground black pepper along with the garam masala at the end for an extra layer of heat.
Whole black lentils and kidney beans are excellent sources of plant-based protein, which is crucial for muscle repair, growth, and overall body function.
The combination of lentils and beans provides a significant amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.
This dal is a good source of essential minerals like iron, magnesium, and potassium, which are vital for energy production, bone health, and maintaining healthy blood pressure.
Yes, it's a very nutritious dish. It's packed with protein and fiber from lentils and kidney beans. The Bihari version uses mustard oil, which is rich in monounsaturated fats. However, it is moderately high in calories due to the use of butter and ghee, so portion control is key for a balanced diet.
One serving of approximately 1 cup (385g) contains around 450-500 kcal. This is an estimate and can vary based on the exact amounts of butter, ghee, and milk used.
Absolutely. To make it vegan, replace the ghee and butter with a neutral oil or vegan butter. For creaminess, substitute the dairy milk with a plant-based alternative like cashew cream or full-fat coconut milk.
Panch Phoran is a traditional five-spice blend from Eastern India, containing fenugreek, nigella, cumin, black mustard, and fennel seeds. It is key to the authentic flavor. If you can't find it, a mix of cumin and mustard seeds can be used, but the unique aroma will be different.
Creaminess comes from thoroughly cooked lentils and slow simmering. Ensure you've soaked the lentils overnight and pressure-cooked them until they are very soft. Also, don't skip the final 15-20 minute simmer, as this allows starches to release and thicken the dal. Lightly mashing some of the dal also helps significantly.
This recipe goes great with these complete meals
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