Dal Makhani: Smoky aromatic tempting
Experience a food trip like no other – the Smoked Dal Makhani.
This dish is not just tasty but also very unique because of its preparation process using brown gram which makes it have an earthy feel with different aromatic spices mixed in perfect harmony.
It’s like having a concert in your mouth where every spoonful brings you closer to the smoky taste brought about by infusing charcoal carefully selected for this recipe.
Try out our Smoked Dal Makhani which has been made so creamy and spicy at the same time we are not sure how they managed such balance but it works beautifully.
Taste an explosion between old and new as you eat through traditions blended in one pot being mindful of your tastebuds all along.
Served alongside light fluffy rice or wrapped inside doughy bread this culinary masterpiece will offer nothing less than an unforgettable gastronomic journey where each second is filled with celebration over flavour and luxury.
Simple easy steps-
Soaked brown gram overnight, washed with 2-3 fresh water.
Add washed brown grams into the pressure cooker, cover with water, and add salt, and oil, once it starts to boil, cover the lid and, cook till 3 whistles on medium heat.
Take a pan add ghee, and butter cubes and melt them down, add ginger garlic paste and sauté for minutes.
Add red chilli powder, garam masala, cumin coriander masala, and asafoetida sauté for less than minutes. (do not let red chilli powder to burn)
Add tomato puree, turmeric and sauté again all together till the tomato pure gets cooked.
Once the tomatoes are cooked, add cooked lentils and mix.
Take burnt charcoal, place it in the middle of the lentil mix pan, and pour a few drops of ghee, Once the smoke rises, cover the pan with a lid for -3-5 minutes.
Take off the lid, add milk and mix and let simmer for 4-5 minutes on low heat (keep stirring in between to prevent sticking to the bottom)
Sprinkle a pinch of Kasuri methi and mix into the whole mix.
Pour 2-3 cubes of butter, cream, coriander, mix and serve into a serving bowl.
Serve with the best combination of all types of rice and parathas.
- Soak & wash:
Soaked brown gram overnight, washed with 2-3 fresh water.
- Cook lentil:
Add washed brown grams into the pressure cooker, cover with water, and add salt, and oil, once it starts to boil, cover the lid and, cook till 3 whistles on medium heat.
- Frying of masala:
Take a pan add ghee, and butter cubes and melt them down, add ginger garlic paste and sauté for minutes.
Add red chilli powder, garam masala, cumin coriander masala, and asafoetida sauté for less than minutes. (do not let red chilli powder to burn)
Add tomato puree, turmeric and sauté again all together till the tomato pure gets cooked.
- Add cooked lentil
Once the tomatoes are cooked, add cooked lentils and mix.
- Smoked lentil mix:
Take burnt charcoal, place it in the middle of the lentil mix pan, and pour a few drops of ghee, Once the smoke rises, cover the pan with a lid for -3-5 minutes.
- Ready to serve:
Take off the lid, add milk and mix and let simmer for 4-5 minutes on low heat (keep stirring in between to prevent sticking to the bottom)
Sprinkle a pinch of Kasuri methi and mix into the whole mix.
Pour 2-3 cubes of butter, cream, coriander, mix and serve into a serving bowl.
- Serve:
Serve with the best combination of all types of rice and parathas.
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 10g50%
- Cholesterol 45mg15%
- Sodium 550mg23%
- Total Carbohydrate 25g9%
- Dietary Fiber 5g20%
- Sugars 5g
- Protein 8g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
My name is Rahul Sonawane, and I'm a passionate & food stylist chef who loves creating delicious and healthy meals that everyone can enjoy.
On this Blogs, you'll find a variety of cooking recipes, from easy weeknight dinners to more complex dishes that are perfect for special occasions. I'll be sharing my favourite recipes, cooking tips, and techniques that I've learned throughout my culinary journey.
