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A quintessential Punjabi dish, this Dal Makhani is incredibly rich and creamy. Whole black lentils and kidney beans are slow-cooked in a buttery, tomato-based gravy, resulting in a dish that's pure comfort in a bowl. Perfect with naan or rice.
For 4 servings
Soak and Cook Lentils
Prepare the Masala Base
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A quintessential Punjabi dish, this Dal Makhani is incredibly rich and creamy. Whole black lentils and kidney beans are slow-cooked in a buttery, tomato-based gravy, resulting in a dish that's pure comfort in a bowl. Perfect with naan or rice.
This punjabi recipe takes 110 minutes to prepare and yields 4 servings. At 418.04 calories per serving with 17.57g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Combine and Slow Cook
Finish and Garnish
Serve
To make a vegan version, replace the butter with a neutral oil or vegan butter. Substitute the heavy cream with an equal amount of cashew cream or full-fat coconut milk.
For a lower-fat option, reduce the amount of butter by half and replace the heavy cream with whole milk or evaporated milk.
Sauté the masala base using the 'Sauté' mode in the Instant Pot. Add the soaked lentils, water, and salt. Cook on 'High Pressure' for 30 minutes, followed by a natural pressure release. Finish by stirring in the cream, butter, and kasuri methi on 'Sauté' mode for a few minutes.
Whole black gram and kidney beans provide a significant amount of protein, which is essential for muscle repair, building tissues, and overall body function.
The combination of lentils and beans is an excellent source of dietary fiber, which aids digestion, promotes gut health, helps regulate blood sugar levels, and contributes to a feeling of fullness.
This dish is packed with important minerals like iron, which helps prevent anemia; magnesium, crucial for nerve and muscle function; and potassium, which helps maintain healthy blood pressure.
A typical serving of Dal Makhani contains approximately 450-550 calories, primarily depending on the amount of butter and cream used. It's a rich and calorie-dense dish.
Dal Makhani has both healthy and indulgent aspects. It's an excellent source of plant-based protein, fiber, and essential minerals from the lentils. However, it is also high in saturated fat and calories due to the generous use of butter and cream. It's best enjoyed in moderation as part of a balanced diet.
Yes, you can. After soaking, cook the lentils and beans in a large, heavy-bottomed pot with water. Bring to a boil, then reduce to a simmer and cook for 2-3 hours, or until they are completely tender and mash easily. You may need to add more hot water during the cooking process.
The creaminess comes from three key steps: 1) Soaking the lentils overnight. 2) Cooking the lentils until they are very soft. 3) Simmering the dal on low heat for at least 45 minutes. Skipping or rushing any of these steps will result in a less creamy texture.
Yes, Dal Makhani freezes very well. Cool it completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw it in the refrigerator overnight and reheat gently on the stovetop, adding a splash of water or milk to adjust the consistency.