It's worth it. How to make dal makhani, the most luxurious and creamy dal of all Step 1. Cook the soaked dal and rajma in the same water with salt, red chili powder and half the chopped ginger till dal and... Peel and chop the onion, ginger and garlic finely. I blame this site, and it's users (Yeah I am talkin' to you AL, who gave this recipe 5 stars). And lastly, SOGOLONDJATA is right, fenugreek leaves are close to impossible to find state side. Add comma separated list of ingredients to exclude from recipe. Nutrient information is not available for all ingredients. I have most of these spices in my cupboard but I was missing a few - didn't matter. Allrecipes is part of the Meredith Food Group. Dal makhani or dal makhni is a not to be missed lentil soup from India. See our Privacy Policy and Third Party Partners to learn more about the use of data and your rights. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Add cream and cook until heated through, 2 to 4 minutes. I have to agree with cengelberg the recipe shown is far too salty. Also, in place of the butter and heavy cream, I used 2 Tbsp trans-fat free margarine and fat-free half and half. I did make some minor changes to the recipe. I'm sure my next attempt will turn out great!!! Amount is based on available nutrient data. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Place a small piece of foil or a tall steel cup on the dal makhani. this link is to an external site that may or may not meet accessibility guidelines. It's absolutely delicious!!! Instead of 2 Tbsp salt, I only added 1 tsp of salt and it was plenty enough, I may consider adding even less the next time I make it. Chew carefully to keep from biting a clove etc. Prep 15 min, plus soaking time Cook 50 min Serves 4-6 as a main or side 200g urad dal, whole and unhulled 1 cinnamon stick (optional) 2 black cardamom pods (optional) 5 tbsp ghee or butter 2 … I had read the previous reviews and reduced the amount of salt but didn't realize by how much I should have reduced it by. It is prepared from two black lentils called urad, red beans (rajma dal), tomato puree, clarified butter (ghee), cream and several spices. Thank you so very much for posting this recipe. 1 cup canned tomato puree, or more to taste, 2 tablespoons dried fenugreek leaves (Optional). The dish smelled and looked amazing and was absolutely delicious except for the extreme saltiness. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. Why is dal makhani so beloved? Be sure to remove the bay leaves, cloves, cinnamon (I left it whole; its easier to fetch out) and black cardamom before eating, especially if your serving to children. I made the recipe for 6 people and it called for 2 tablespoons of salt but change that to 2 teaspoons and you'll be fine. Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. This recipe has a lot of delicious flavors going on but I really wish I would have read the other comments about the salt. By clicking “I agree” below, you consent to the use by us and our third-party partners of cookies and data gathered from your use of our platforms. My husband and I have made many different types of dal over the years, that were all great, but we will be making this dal makhani for now on. Congrats! Tried to reduce salt by adding potatoes with minimal results. It was extremely salty. While it isnt the best indian recipe its by far the worlds best lentil recipe but I didnt use much salt.