How to make Dal Makhani at home | दाल मखनी | Festive Delights with Nutralite |Sanjeev Kapoor Khazana
Recipe Information
Dal Makhani
Cultural Context
Dal Makhani is a popular dish from North India, particularly Punjab, known for its rich, creamy texture and deep flavors. Traditionally, it is slow-cooked overnight to enhance its taste. This dish is often served with naan or rice and is a staple in Indian households and restaurants alike, showcasing the culinary heritage of Indian cuisine.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
butter
🥗Healthier: olive oil
💰Cheaper: margarine
Olive oil is a healthier fat option.
cream
🥗Healthier: coconut milk
💰Cheaper: milk
Coconut milk provides a creamy texture with fewer calories.
black lentils
🥗Healthier: green lentils
💰Cheaper: split peas
Green lentils are nutritious and often less expensive.
Soak black lentils and kidney beans overnight.
Drain and rinse the lentils and beans.
In a pot, add Nutralite milk strength probiotic butter spread and heat it.
Sauté chopped onions until soft.
Add minced ginger and garlic paste; cook until fragrant.
Stir in fresh tomato puree and red chili powder; cook until well combined.
Add soaked lentils and kidney beans, along with salt; mix well.
Pour in water and pressure-cook for 6-7 whistles.
Once cooked, reduce heat and let it simmer until steam is released.
Add garam masala powder and cream; mix well and cook for a few more minutes.
Taste and adjust seasoning as needed before serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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