Dal makhani is a typically North Indian staple preparation, a signature dish from the state of Punjab, made using lentils and legumes cooked in a considerable amount of butter or ‘makhan’ to form a creamy butter sauce. The cream is added as a key component and to enhance the flavour of the dish. It is a popular dish that is commonly made at home and also enjoyed by people in food joints. Dal makhani is served as an accompaniment to rice, pulaos, roti, parathas, naan, kulchas etc.
Method of Preparation
The authentic recipe requires this dal to be cooked on a low fire continuously for several hours whereby it attains a creamier texture. A handsome amount of cream or ‘malai’ and butter are used in making this dish. Moderate use of these fats is still made to attain the rich taste and texture.
Whole black lentil (urad dal) and Red kidney beans (rajma) are the chief ingredients, some butter and cream is also required apart from dry Indian spice powders- chilli, turmeric and coriander powders, ginger, garlic, onion and tomatoes.
After soaking together overnight for a minimum of about 8 hours, the dal and rajma are pressure cooked, with enough water and a little salt, till well done. In a little oil heated in a pan, Cumin seeds are made to crackle, then ginger garlic paste is fried in it, chopped onions are added and sautéed until golden brown. Butter is then added. Dry spice powders are added and fried well. Tomato puree is added first and then the cooked dal mixture is poured with some water and allowed to simmer on low heat for a while till thick and creamy in consistency. Fresh cream and butter are again finally added to enrich the dal that is garnished with fresh chopped coriander and cream before serving.
Nutritional Information
Each serving of the Dal Makhani provides-
• A total of 349 calories
• Total fat of 20.0g of which saturated fat is 3.0 g, polyunsaturated fat is 6.0 g and monounsaturated fat is 10.0 g. Cholesterol content is ~ 3.0 mg.
• Sodium content is 924 mg and potassium level is 413.0 mg.
• Total carbohydrate content is 33.0 g of which dietary fibre is 8.0 g, and sugars make up 5.0 g
• Protein provided is ~ 111.0 g.
Total fat content if this dish is quite high owing to the high usage of cream and butter in its preparation. Therefore this dish may not be suitable for obese persons, diabetics or persons with high cholesterol.
Suggested Variations
Certain modifications to the traditional recipe may help make this dish more wholesome and suitable for consumption by all.
• The heavy dose of cream and butter may be replaced by 1 cup of low fat milk and some thick skim milk yoghurt.
• A little soy milk may be tried too as the other flavours would be overpowering enough to mask its flavour. Vegans may prefer this alternative.
• Some sugar-free milk powder may be used to obtain a similar texture and taste, also whey protein powder may be used as a substitute for the cream.
By reducing the fat content this dish become an ideal source of protein, fibre and calcium as well as important vitamins like beta carotene, folic acid and B- vitamins and vitamin A for even persons required to exercise dietary restrictions.
