DAL MAKHANI, a Classic Indian Dish and One of the Most Popular Lentils Curry
Thank you for a wonderful recipe 📸 Anju Verma @anjuverma.recipes.
Recipe creator's comment: "A delicious restaurant-style lentil dish. This dal is slow cooked & addition of homemade/traditional Indian ghee, cream & butter gives it a rich taste.👩🍳"
Easy prep 🌟
Sugar (non sugar) 🌟🌟🌟
We’ve known for decades that beans have an exceptionally low glycemic index.
You give someone cooked beans, peas, or lentils, and you don’t even get half the blood sugar spike you get with the same amount of carbs in the form of bread, pasta, or potatoes. So, if you’re going to eat some high-glycemic food like white rice, consider having some beans with it, and the more beans the better.
In addition to the low IG feature, beans has its own benefits.
Have you ever hears “lentil effect” or “second meal effect”? That describes the remarkable effect of beans to help control blood sugar levels hours, or even the next day, after consumption. At the time they called it the “lentil effect,” but chickpeas appear to work just as well, so it has since been dubbed the “second meal effect.” Surprisingly, studies show that eat lentils for dinner, and then for breakfast, even if forced to drink sugar water, you have better glycemic control.😲
Beans moderating your blood sugar, not just at the meal you eat them, but hours later; even the next day.
- 1 cup whole urad dal, split black lentils (200gms)
- 2 tbsp rajma, kidney beans
- 2 tbsp chana dal, split chickpea lentils
- 2 black cardamom
- 1 cinnamon stick
- 5 cups water
- 2 tbsp ghee
- 2 tsp crushed garlic
- 1 tsp grated ginger
- ½ tsp Kashmiri chili powder (gives nice colour )
- 1 cup fresh tomato puree
- 3 tbsp readymade tomato puree
- 1 tbsp raw mustard oil (for smoky flavour)
- 1¾ tbsp salt
- 1 tsp kasoori methi, fenugreek leaves (microwave for 30 seconds)
- 3 tbsp light fresh cream
- 1 tbsp light cream
- 1 tsp desi ghee or butter
- Soak urad dal (split black lentils), rajma (kidney beans) & chana dal (split chickpea lentils ) for 8- 10 hours. Drain water.
- Place the drained dal mixture(=1.) in a pressure cooker.
- Add cardamom, cinnamon & 5 cups water.
- Pressure cook on high flame for 10 minutes, then low flame for 20 minutes. Switch off gas.
- Let the pressure drop completely before opening the pressure cooker (takes about 30 minutes).
- Heat desi ghee in a pan or deep cooking pot over medium heat. Add garlic & ginger, stir fry for a minute. Add red chilli powder, stir once & immediately add fresh & readymade tomato puree. Keep stirring & cook till the tomato mixture comes to a boil. Switch off gas.
- When you open the pressure cooker, discard cardamom & cinnamon. Add mustard oil & salt. and mix
- Add freshly prepared tadka (=6). Rinse the pan with ½ cup water & add to the dal. Stir till well mixed.
- Reheat dal on low flame (uncovered) for 30 to 45 minutes or till the dal reaches desired consistency. Mash a few lentils while stirring. Keep checking after short intervals, scraping the bottom so that the lentils do not stick.
- Just before switching off gas, add cream & crushed kasuri methi. Mix well & cook for just a minute.
- Transfer to serving bowl. Top with cream and ghee.
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