Masoor Dal Makhani
North Indian Cuisine | High Protein Vegetarian | Lunch
Description:
Masoor Dal Makhani is a nourishing, creamy dish that blends rich flavors with wholesome ingredients. Known for its health benefits, Masoor Dal is a nutritious lentil choice, providing a great source of protein, iron, and fiber. This mildly spiced, flavorful lentil recipe is perfect for a comforting weeknight dinner. The creamy texture combined with aromatic spices makes it an ideal choice when paired with hot, steaming rice or soft parathas.
Ingredients
| Ingredient | Quantity |
|---|---|
| Masoor Dal (Whole) | 1 cup |
| Onion (finely chopped) | 1 |
| Tomato | 1 |
| Garlic | 6 cloves |
| Ginger | 2-inch piece |
| Bay leaf (Tej Patta) | 1 |
| Cloves (Laung) | 2 |
| Cumin seeds (Jeera) | 1 teaspoon |
| Cinnamon stick (Dalchini) | 1 stick |
| Garam masala powder | 2 teaspoons |
| Red chili powder | 1 teaspoon |
| Coriander powder (Dhania) | 2 teaspoons |
| Ghee | 2 tablespoons |
| Fresh cream | 2 teaspoons |
| Salt | To taste |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 230 |
| Protein | 12g |
| Carbohydrates | 30g |
| Fat | 8g |
| Fiber | 9g |
| Sodium | 180mg |
Instructions
-
Preparation of Masoor Dal:
Begin by thoroughly washing the masoor dal in running tap water until the water runs clear. Once cleaned, soak the dal in lukewarm water for about 30 minutes to soften. -
Sautéing Spices and Aromatics:
Heat 2 tablespoons of ghee in a pressure cooker over medium heat. Add the whole spices—bay leaf, cloves, cinnamon stick, and cumin seeds. Allow them to sputter for a few seconds to release their aromas. -
Adding Onions and Aromatics:
Add the finely chopped onions to the pressure cooker and sauté them until they turn golden brown. This step enhances the flavor base of the dish. -
Incorporating Ginger and Garlic:
Crush the ginger and garlic cloves using a mortar and pestle to release their essential oils. Add this freshly crushed ginger-garlic mixture to the cooker and sauté until the raw aroma fades. -
Cooking Tomatoes and Spices:
Add the chopped tomato along with the dry spices: coriander powder, red chili powder, and garam masala. Stir and cook the mixture until the tomatoes soften and turn mushy, and the ghee begins to separate from the masala. This is an indication that the base is well-cooked. -
Adding Masoor Dal:
Once the tomato and spice mix is well-cooked, add the soaked masoor dal to the pressure cooker. Pour in enough water to cover the dal, and season with salt to taste. Stir everything to combine. -
Pressure Cooking the Dal:
Close the lid of the pressure cooker and cook on low flame for 4-5 whistles. Once done, turn off the heat and allow the pressure to naturally subside before opening the lid. -
Finishing Touches:
After opening the lid, stir in the fresh cream. This will add a rich, creamy texture to the dal, making it more indulgent.
Serving Suggestions:
Masoor Dal Makhani is best enjoyed with a serving of fluffy basmati rice, warm parathas, or even jeera rice. A fresh green salad on the side can add a crisp, refreshing contrast to the rich and creamy dal.
Tips for Perfect Masoor Dal Makhani:
- Soaking the dal beforehand ensures it cooks evenly and absorbs the flavors better.
- For a richer taste, you can add more fresh cream at the end of cooking, but be careful not to overwhelm the dish with excess cream.
- You can adjust the spice levels by increasing or reducing the red chili powder and garam masala according to your preference.
Masoor Dal Makhani, with its creamy texture and subtle yet aromatic spice blend, is sure to become a beloved dish in your repertoire, perfect for a healthy and satisfying meal.
Enjoy the delicious and nourishing flavors of this classic North Indian recipe, perfect for any weeknight dinner or special occasion!
