Masoor Dal Makhani Recipe
Masoor Dal Makhani is a hearty and creamy dish that offers a delightful combination of flavors. A staple in North Indian cuisine, this dish is packed with protein-rich masoor dal (red lentils), making it an excellent option for vegetarians looking to enjoy a satisfying meal. This recipe combines the warmth of spices with the richness of ghee and cream, creating a truly comforting dish perfect for lunch or dinner. Whether you’re new to cooking or an experienced chef, this recipe is easy to prepare and will soon become a favorite at your dining table.
Recipe Overview:
- Cuisine: North Indian
- Course: Lunch
- Diet: High Protein Vegetarian
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| Masoor dal (red lentils) | 1 cup |
| Onion (finely chopped) | 1 |
| Tomato | 1 |
| Garlic (grated) | 6 cloves |
| Ginger (grated) | 2-inch piece |
| Bay leaf | 1 |
| Cloves | 2 |
| Cumin seeds | 1 teaspoon |
| Cinnamon stick | 1 |
| Red chilli powder | 1 teaspoon |
| Garam masala powder | 2 teaspoons |
| Coriander powder | 2 teaspoons |
| Ghee | 2 tablespoons |
| Cream | 2 teaspoons |
| Salt | To taste |
Nutritional Information (Per Serving):
- Calories: 220
- Protein: 10g
- Carbohydrates: 35g
- Fat: 8g
- Fiber: 6g
- Sodium: 400mg
Instructions:
-
Prepare the Dal:
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- Soak the dal in lukewarm water for 30 minutes to soften it and speed up the cooking process.
-
-
Heat Ghee and Temper Spices:
- In a pressure cooker, heat 2 tablespoons of ghee over medium heat.
- Once the ghee is hot, add the cinnamon stick, cloves, bay leaf, and cumin seeds. SautΓ© for about 10 seconds until the spices release their aroma.
-
Cook the Onions:
- Add the finely chopped onion to the cooker and sautΓ© until it turns golden brown. This should take about 5-6 minutes.
-
Add Ginger and Garlic:
- Add the grated ginger and garlic paste to the onions and cook for an additional 2-3 minutes, stirring frequently to avoid burning.
-
Prepare the Tomato Base:
- Add the chopped tomato to the pressure cooker and stir well. Allow the tomatoes to soften and blend into the mixture.
- Sprinkle in the red chili powder, garam masala powder, and coriander powder. Stir to mix the spices evenly with the tomatoes, and cook until the oil begins to separate from the masala (spice mix).
-
Cook the Masoor Dal:
- Add the soaked masoor dal to the pressure cooker and mix well with the spiced tomato-onion mixture.
- Pour in enough water to cover the dal (about 2-3 cups, depending on your desired consistency).
- Add salt to taste, stir everything together, and close the lid of the pressure cooker.
- Cook for about 4-5 whistles, or until the dal is soft and tender.
-
Finish with Cream:
- Once the pressure cooker has cooled down, release the steam and carefully open the lid.
- Stir in 2 teaspoons of cream to enhance the richness of the dal and create a creamy texture.
-
Serve:
- Serve your Masoor Dal Makhani hot, paired with freshly made Paneer Masala, Laccha Paratha, and Jeera Rice for a complete and satisfying meal.
Tips:
- For a richer flavor, you can add a bit more cream or even a dollop of butter at the end.
- If you prefer a spicier dal, adjust the amount of red chili powder or add a chopped green chili while sautΓ©ing the onions.
- This dal can also be enjoyed with steamed rice or naan for a more traditional touch.
Masoor Dal Makhani is not just flavorful but also provides a healthy dose of protein, making it a perfect addition to your lunch menu. Enjoy the creamy goodness and the burst of spices in every bite!
