Introduction
Dal Makhani is a rich and creamy dish originating from the Indian subcontinent, renowned for its deep flavors and comforting texture. Jamie Oliver’s version of this classic lentil dish provides a modern twist while retaining its traditional essence. Packed with protein and fibers, Dal Makhani is not only delicious but also nourishing, making it a perfect choice for both vegetarian and meat-eater alike. Whether served with rice or naan, this dish is sure to impress at any table.
Detailed Ingredients with Measures
• 200g black urad lentils
• 50g kidney beans
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 1 onion, finely chopped
• 1 teaspoon cumin seeds
• 2 garlic cloves, minced
• 1 inch piece of ginger, grated
• 1 green chili, chopped
• 400g canned tomatoes
• 200ml coconut milk
• Salt, to taste
• Fresh coriander for garnish
Prep Time
25 minutes
Cook Time, Total Time, Yield
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Yield: Serves 4-6
Detailed Directions and Instructions
Step 1: Soak the Lentils
Begin by soaking 250g of black lentils and 50g of red lentils in water overnight, or for at least 8 hours. This will help them cook more evenly and reduce cooking time.
Step 2: Prepare the Base
In a large pot, heat 3 tablespoons of ghee or butter over medium heat. Add 1 teaspoon of cumin seeds and let them sizzle for about 30 seconds.
Step 3: Sauté Aromatics
Add 1 large onion, finely chopped, and sauté until soft and golden brown. This should take around 10-15 minutes.
Step 4: Add Garlic and Ginger
Next, add 4 cloves of minced garlic and a 5cm piece of ginger, grated. Cook for an additional 2-3 minutes until fragrant.
Step 5: Spice it Up
Stir in 2 teaspoons of garam masala, 1 teaspoon of ground coriander, and 1 teaspoon of chili powder, allowing the spices to toast for about a minute.
Step 6: Incorporate Tomatoes
Pour in 400g of canned tomatoes, breaking them up with a spoon. Bring the mixture to a simmer and cook for 10-15 minutes until it thickens slightly.
Step 7: Add the Lentils
Drain the soaked lentils and add them to the pot along with 1.5 liters of water. Bring to a boil, then reduce the heat to low and cover. Simmer for 2-3 hours or until the lentils are tender, stirring occasionally.
Step 8: Create Creaminess
After the lentils have cooked, stir in 120ml of cream and 1 tablespoon of butter. Simmer uncovered for another 10 minutes, stirring frequently.
Step 9: Adjust Seasoning
Taste and adjust the seasoning with salt and pepper as necessary.
Notes
Note 1: Cooking Time
The longer you simmer the lentils, the more flavorful the dal will become.
Note 2: Garnish
Consider garnishing with fresh cilantro or a swirl of additional cream before serving.
Note 3: Serving Suggestions
Serve the dal makhani with rice, naan, or roti for a complete meal.
Note 4: Leftovers
This dish can be stored in an airtight container in the fridge for up to 3 days, and it often tastes even better the next day.
Cook techniques
Soaking lentils
Soak the lentils for several hours or overnight to reduce cooking time and enhance digestibility.
Cooking lentils
Cook lentils gently in water or broth until tender. Avoid overcooking to maintain their shape and texture.
Tempering spices
Heat ghee or oil and add spices to release their essential oils and flavors before adding them to the lentil mixture.
Simmering
After combining lentils with other ingredients, simmer on low heat to allow flavors to meld together.
Blending
Use an immersion blender to create a creamy consistency, blending part of the mixture while maintaining some whole lentils for texture.
Garnishing
Top the dish with fresh cilantro, a swirl of cream, or a sprinkle of additional spices just before serving for added flavor and presentation.
FAQ
Can I use other types of lentils?
Yes, while black lentils are traditional, you can use brown or red lentils, but adjust cooking time accordingly.
Is dal makhani vegan?
To make it vegan, substitute ghee with oil and omit cream, or use a plant-based cream alternative.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days, or freeze for longer storage.
What can I serve with dal makhani?
Dal makhani pairs well with rice, naan, or roti, and can be served alongside various vegetable or meat dishes.
Can I make this dish ahead of time?
Yes, you can prepare dal makhani in advance, and it often tastes better as the flavors deepen over time. Just reheat before serving.
Conclusion
The Dal Makhani is a rich and flavorful dish that offers a satisfying blend of spices and textures. Its creamy consistency and heartiness make it a perfect centerpiece for any meal. Serve it with naan, rice, or your favorite side dishes for a delightful dining experience that showcases the depth of Indian cuisine.
More recipes suggestions and combination
Chana Masala
Pair Dal Makhani with Chana Masala for a protein-packed vegetarian meal. This chickpea dish features a zesty tomato base and complements the creamy lentils beautifully.
Palak Paneer
Combine Dal Makhani with Palak Paneer for a spinach and cheese infusion. This vibrant dish adds both color and nutrition to your plate.
Vegetable Biryani
Serve Dal Makhani alongside a fragrant Vegetable Biryani. The spiced rice dish will provide a perfect contrast to the creamy texture of the lentils.
Raita
Add a cooling Raita on the side. This yogurt-based dish with cucumber and spices will balance the warmth of the Dal Makhani.
Garlic Naan
Enjoy Dal Makhani with freshly baked Garlic Naan. The soft, buttery bread is ideal for scooping up the delicious lentils.
Jeera Rice
Pair the Dal with Jeera Rice, a simple yet aromatic cumin rice that complements the hearty flavors of the dish.
Mixed Vegetable Curry
A Mixed Vegetable Curry adds a vibrant, colorful touch to your meal. The array of vegetables will enhance the nutritional value and offer different flavors.
Samosas
Start your meal with some crispy Samosas as an appetizer. Their spiced potato filling pairs well with the rich Dal Makhani.
Lentil Salad
For a lighter option, add a Lentil Salad that features fresh vegetables and a tangy dressing. This will contrast nicely with the warmth of the Dal.