Daal Makhani
Daal Makhani is a classic Indian lentil dish that is rich, creamy, and flavorful. It is typically made with black lentils, but brown lentils can also be used. The lentils are simmered in a flavorful tomato-based sauce until they are tender and creamy. Daal Makhani is often served with rice or roti and is a great way to get a serving of protein and fiber.
Daal Makhani is a Punjabi dish that is said to have originated in the city of Amritsar. It is believed that the dish was created by the Sikh community in the 18th century. The dish is said to have been inspired by the nihari, a meat-based dish that was popular at the time. Daal Makhani is made with lentils, which are a good source of protein and fiber. The lentils are simmered in a tomato-based sauce that is flavored with spices such as coriander, cumin, and turmeric. The dish is often served with rice or roti and is a popular choice for vegetarians and meat-eaters alike.
Daal Makhani Daal Makhani Daal Makhani Daal Makhani
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 3/4 cup brown lentils
  • 1/2 cup chopped onion
  • 1 tablespoon minced garlic
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/4 cup full-fat coconut milk
Instructions
  1. Rinse the lentils and pick any stones or debris.
  2. In a small bowl, cover the lentils with 2 cups of water and let them soak for at least 2 hours, or up to overnight.
  3. Drain the lentils and rinse them again.
  4. In a large skillet or pot, heat 2 tablespoons of oil over medium heat.
  5. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes.
  6. Add the garlic, coriander, cumin, turmeric, and salt; cook until fragrant while stirring constantly, about 1 minute.
  7. Return the lentils to the pot and add the coconut milk.
  8. Bring the mixture to a boil, then reduce heat and simmer until the lentils are tender, about 15 minutes.
Why It Works
  • Soaking the lentils helps to reduce cooking time and makes them more digestible.
  • Sautéing the onions and garlic gives the dish a rich flavor.
  • The spices add depth and flavor to the dish.
  • The coconut milk gives the dish a creamy texture.
  • Simmering the lentils in the coconut milk helps to develop their flavor.