Dal Makhani is a rich and creamy lentil dish made with black urad dal, rajmah (red kidney beans), and chana dal. This dish is perfect for those who follow a sattvic diet, free from onions and garlic, making it suitable for offering to Krishna.
Prepared with love and devotion, Dal Makhani is a beloved dish among devotees and a delightful addition to any meal.
Serving Suggestions
Dal Makhani can be enjoyed in various ways:
- With Rice: Serve Dal Makhani with plain basmati rice or jeera rice for a complete and satisfying meal.
- With Bread: Pair with roti, naan, or chapati for a delightful combination.
- As a Main Dish: Serve as a main dish along with other complementary dishes for a well-rounded meal.
- With Chutney: Pair with a sweet or spicy chutney to complement the rich flavors.
These serving suggestions make for a balanced and satisfying meal, fostering a sense of community and togetherness when shared with fellow devotees.
History
Dal Makhani has a special place in the hearts of devotees. This recipe was developed to create a flavorful and satisfying dish that adheres to the principles of a sattvic diet, free from onions and garlic. Dal Makhani is a popular dish in Indian cuisine, and this version, with its emphasis on purity and devotion, has become a staple in many Hare Krishna kitchens.
Bhakti Thought
Dal Makhani is more than just a dish; it is an expression of creativity, nourishment, and devotion. By preparing and offering this dish to Krishna, we engage in the sacred practice of bhakti, transforming the act of cooking into a spiritual journey. This dish serves as a reminder that even the simplest of ingredients, when combined with devotion and care, can create something extraordinary. Let this Dal Makhani inspire you to cook with a heart full of love and to see each meal as an offering to Krishna, bringing us closer to Him with every bite.
PrintDal Makhani Recipe
Dal Makhani is a comforting and flavorful dish, inspired by the principles of bhakti yoga. This rich Dal Makhani combines wholesome ingredients, creating a harmonious blend that enhances any meal. In the tradition of Gaudiya Vaishnavism, cooking and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 4 – 6 1x
- Category: Main Course
- Method: Sauté and Simmer
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup black urad dal
- 1/4 cup rajmah (red kidney beans)
- 1/4 cup chana dal
- Salt, to taste
- 1 tablespoon ginger paste
- 2 teaspoons asafoetida (hing)
- 1 1/2 cups crushed tomatoes
- 1 teaspoon chili powder
- 3/4 cup unsalted butter
- 1/2 cup cream
- 4 tablespoons ghee
Instructions
- Prepare the Lentils:
- Rinse the black urad dal, rajmah, and chana dal thoroughly. Soak them in water for 6-8 hours or overnight.
- Drain the soaked lentils and transfer them to a pressure cooker. Add 4 cups of water and a pinch of salt. Cook for 5-6 whistles until the lentils are soft and cooked through.
- Prepare the Base:
- In a large pot, heat ghee over medium heat. Add asafoetida and ginger paste. Sauté for a minute until fragrant.
- Add the crushed tomatoes and chili powder. Cook for 10-15 minutes, stirring occasionally, until the tomatoes are well-cooked and the oil starts to separate.
- Combine and Cook:
- Add the cooked lentils to the tomato mixture. Mix well and add salt to taste.
- Add butter and cream to the mixture, stirring until fully incorporated.
- Reduce the heat to low and let the dal simmer for 1-1.5 hours, stirring occasionally to prevent sticking. Add water if necessary to achieve the desired consistency.
- Finish and Serve:
- Adjust seasoning as needed. Garnish with fresh coriander leaves before serving.
- Offer to Krishna and serve hot with rice or bread.
Notes
- Richness Tip: Adding a generous amount of butter and cream gives Dal Makhani its signature rich and creamy texture.
- Consistency Tip: Adjust the amount of water to achieve the desired consistency for the dal.
- Serving Suggestion: Dal Makhani pairs wonderfully with a side of steamed basmati rice or warm naan bread.
- Flavor Enhancement: Simmering the dal for a longer time enhances the depth of flavors. Be patient and allow it to cook slowly. This is a dhaba secret (Punjab street vendor secret!).
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 60mg