Hina's Dal Makhani Recipe

Here is a recipe for Dal Makhani, a popular North Indian dish. It was my favorite dal growing up and still is. My girls enjoy eating it with a piece of jaggery and rotla, a pearl millet flatbread. I enjoy it with extra lemon juice and a raw chili, onion and cucumber salad tossed with ground cumin and salt. Dal Makhani tastes best when simmered over low heat for hours, and even better the next day! However, I have provided a quicker preparation below.

INGREDIENTS

• 1 cup whole black lentils (or beluga lentils) and ¼ cup red kidney beans soaked overnight in 3-4 cups of cold water

• 2 tablespoons oil (I like sunflower or avocado)

• 1 large onion, chopped

• 3 teaspoons minced garlic

• 2 teaspoons minced ginger

• 1-2 green chilies minced, adjust to taste

• 2 tomatoes, chopped

• 1 teaspoon salt, adjust to taste

• 3 cups water

• 2/3 cup or 5.5 oz can coconut milk (optional)

• 2 teaspoons jaggery or brown sugar

• 2 tablespoons ghee or unsalted butter

• 1 tablespoon Kasoori methi (dried fenugreek leaves; optional)

• 1 lemon, adjust to taste

• Cilantro, garnish

• Heavy cream or coconut cream (optional garnish)

WHOLE SPICES

• 1 tablespoon cumin seeds

• 1 bay leaf

• 1-inch cinnamon stick

• 4-5 cloves

• 2-3 black peppercorns (optional)

• 2 black cardamom (optional, but my secret ingredient)

GROUND SPICES

• 1 teaspoon garam masala

• 1 teaspoon turmeric

• ½ teaspoon black pepper, fresh ground

• ½-1 teaspoon cayenne (or try paprika if too much heat)

INSTRUCTIONS for stovetop and instant pot

1. Soak the lentils in cold water overnight. Drain, rinse and set aside.

2. Heat oil in a medium saucepan over medium heat for a minute (or press the sauté button on Instant Pot). Add cumin seeds and once they start to brown, add the remaining whole spices. Stir for 1 minute. Add onion and stir-fry for 6-7 minutes or until the onion begins to brown.

3. Add garlic, ginger, green chili and cook until fragrant (2-3 minutes). Then add tomatoes and the ground spices. Cook for 5 minutes, or until the tomatoes break down. Add salt.

4. Add the lentils along with the 3 cups of water, jaggery and ghee. Add coconut milk for a creamy texture. Mix well.

5. Bring the dal to a boil and reduce heat to low. Cover and simmer until lentils are tender (22-25 minutes). If using Instant Pot, secure the lid, close the pressure valve and cook for 30 minutes at high pressure. Allow the pressure to release naturally.

6. Stir in kasoori methi. Add juice from half a lemon, adjust to taste. Garnish with cilantro and drizzle with heavy cream or coconut cream.

7. Serve with naan or rice.

Note: Except for cumin seeds, avoid eating the whole spices. (Those who chose “common sense” would agree with me!)