Dal Makhani – Black Lentils in Spicy Cream Sauce

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Dal Makhani is one of my favorite dish in North IndianRestaurants. I love its nutty taste in tangy cream, flavored with pungentgarlic. I never bothered to try it at home. Didn't even know what type oflentils is used to make this dish. Later on only when I checked it with one ofmy Indian friend, I got to know the type of lentils used to make this awesomedish.
I’m glad I like lentils and legumes, as it’s a goodsource of low fat protein for vegetarians. Quinoa is the best protein source forvegetarians and vegans. However I’m still not that fond of quinoa, even thoughI’ve tried them on salads and soups I really didn’t like its taste. Second bestprotein source is tofu, which is a very versatile product. You can use them infried rice, noodles, soups, salads and stir fries. Stir fried tofu in spicychili sauce would be a wonderful dish. You can apply the same method I used tomake stir- fried eggplant and cook tofu.
My preferred protein sources are lentils, legumes anddairy instead of tofu or quinoa. But lentils are not a complete source ofprotein, you always have to combine number of lentils or consume dairy to getcomplete protein. Black lentils, red lentils and chickpeas are my favorites.Black lentils are also used to make Dosa – Indian Crepes.
Print Recipe here
IngredientsServes 3-4100g Black lentils (black urad dhal), wash and soak inwater overnight
Grind below ingredients to paste using food processor6 garlic glovesSmall piece of ginger1 large tomato1 large onion3-4 fresh red chiliFew curry leaves (optional)Handful of coriander leaves2 tbsp of vegetable oil4 tbsp tomato puree2tbsp curry powder
1 tbsp chili powder1tsp fenugreek leaves½ tsp turmeric powder
Pinch of Asafoedita powder
150ml thick cream (vegans can use coconut cream)1 tsp Garam masala for fragrance1 tbsp lemon juice
Salt to taste
Method
Pressure cook black lentils. Add water and salt to thepressure cooker, and cook for few minutes and once it starts to whistle, continue to cook for further five minutes. Turn offheat and leave it aside for 15-20 minutes till all pressure is gone. Thenremove the lid.
Alternatively boil black lentils in a sauce pan, covering the lid for 40-45 minutes tillthey are soft and mushy.
Seperately in a large wok, heat oil and stir fry groundpaste till it turn into brown color and oil seperates from the mixture.Add tomato puree, chili powder, curry powder, turmericpowder, asafoedita and fenugreek leaves. Stir well till all spices are combinedand forms into a thick paste.
Add cream, and 200ml water. Mix the gravy well, closethe lid and cook for 5-10 minutes. When gravy starts to simmer open the lidleave it to thicken. Add cooked black lentils and stir well.Season with salt, garam masala and lemon juice.
Note : Use of Asafoedita and fenugreek leaves areoptional. Asafoedita helps to ease digestion of legumes and gives a pungentflavor. Same with fenugreek leaves, as it gives a pungent north Indian flavor to this dish.