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Introduction
Dal Makhani, which translates to 'buttery lentils', has been a staple of Punjabi cuisine for generations. Traditionally, this indulgent dish was reserved for special occasions due to its rich ingredients and long cooking time. Our healthier version pays homage to its roots while adapting to modern nutritional needs. By substituting heavy cream with Greek yogurt and cashew cream, we've created a lighter alternative that doesn't compromise on taste. This dish still embodies the warmth and comfort of its predecessor, making it perfect for both weeknight dinners and festive gatherings. The slow-cooked lentils and beans, infused with aromatic spices, create a depth of flavor that will transport you to the bustling streets of Delhi with every bite.
Ingredients
• 1 cup black lentils (urad dal), rinsed and soaked overnight
• 1/4 cup dried red kidney beans, rinsed and soaked overnight
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 medium tomatoes, pureed
• 1 teaspoon cumin seeds
• 1 cinnamon stick
• 2 bay leaves
• 1 teaspoon turmeric powder
• 1 tablespoon Kashmiri red chili powder (or mild paprika)
• 1 teaspoon garam masala
• 4 cups low-sodium vegetable broth
• 1/2 cup plain Greek yogurt (2% fat)
• 1/4 cup raw cashews, soaked in hot water for 30 minutes and blended into a smooth cream
• Salt to taste
• 2 tablespoons fresh cilantro, chopped for garnish
• 1 tablespoon dried fenugreek leaves (optional)
Step 1:
Drain and rinse the soaked lentils and kidney beans.
Step 2:
Heat oil in a large pot over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
Step 3:
Add chopped onion and cook for 5-7 minutes until golden brown.
Step 4:
Stir in ginger-garlic paste and cook for 1-2 minutes until fragrant.
Step 5:
Add pureed tomatoes, cinnamon stick, bay leaves, turmeric, Kashmiri red chili powder, and garam masala. Cook for 5 minutes, stirring occasionally.
Step 6:
Add drained lentils, kidney beans, and vegetable broth. Bring to a boil, then reduce heat and simmer for 45-50 minutes, stirring occasionally, until lentils and beans are tender.
Step 7:
Remove cinnamon stick and bay leaves. Mash some of the lentils against the side of the pot to thicken the dal.
Step 8:
Stir in Greek yogurt and cashew cream. Simmer for 5 more minutes.
Step 9:
Add salt to taste and dried fenugreek leaves (if using). Garnish with fresh cilantro before serving.
Q: Can I use canned beans instead of dried?
A: Yes, you can use canned kidney beans. Rinse them well and add them during the last 15 minutes of cooking.
Q: How can I make this recipe vegan?
A: Replace the Greek yogurt with coconut cream or additional cashew cream for a vegan version.
Q: Is this recipe gluten-free?
A: Yes, this recipe is naturally gluten-free, but always check individual ingredient labels to be sure.
• For a vegan version, replace Greek yogurt with coconut cream or additional cashew cream.
• Kashmiri red chili powder can be substituted with a mix of regular chili powder and paprika for a similar color and mild heat.
• Pre-soaking the lentils and beans is crucial for proper cooking and digestion. If short on time, use canned kidney beans (drained and rinsed) and reduce cooking time.
• This dish contains cashews and dairy (if using Greek yogurt). It's naturally gluten-free but always check individual ingredients for allergen information.
• For a richer flavor, use ghee instead of vegetable oil, but note this will increase the saturated fat content.
Serve hot with steamed basmati rice or whole wheat naan bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if needed.
Soak lentils and beans overnight. Prepare cashew cream while the dal is simmering to save time.
- For a creamier texture, blend a portion of the cooked dal before adding yogurt and cashew cream.
- Adjust the consistency by adding more broth or water if the dal becomes too thick during cooking.
- Toast and grind whole spices for a more intense flavor profile.
For a spicier version, add 1-2 chopped green chilies with the onions. For a vegan option, replace Greek yogurt with coconut cream or additional cashew cream.
Pair with a light Indian lager or a crisp white wine like Riesling. Serve alongside cucumber raita for a cooling contrast.
Suitable for year-round preparation, especially comforting in colder months.
Contains tree nuts (cashews) and dairy (if using Greek yogurt). May contain traces of gluten depending on spice brands used.
