Dal makhani infused with charcoal smokey flavor Recipe

Recipe By Slurrp

Dal Makhani infused with charcoal smokey flavor is a rich and creamy lentil dish from the Indian cuisine. This dish is made with black lentils, kidney beans, and a blend of aromatic spices. The charcoal smokey flavor adds a unique and enticing taste to the dish, making it a perfect choice for special occasions or gatherings. The slow cooking process enhances the flavors and results in a thick and luscious gravy. Serve this Dal Makhani with naan or rice for a satisfying and flavorful meal.

4.5
29 Rating -
Rate
Vegdiet
8hr 45minstotal
8hr Prep
45minsCook
8hr 45m.total
8hr Prep
45m.Cook
Dal makhani infused with charcoal smokey flavor
plan
Bookmark

ingredients serve

Ingredients for Dal makhani infused with charcoal smokey flavor Recipe

  • 0.17 cup Black Lentils, Soaked Overnight
  • 1/25 cup Kidney Beans, Soaked Overnight
  • 0.67 cup Water
  • 0.17 teaspoon Salt
  • 0.08 teaspoon Turmeric Powder
  • 0.33 tablespoon Ghee
  • 0.17 teaspoon Cumin Seeds
  • 0.17 Large Onion, Finely Chopped
  • 0.17 tablespoon Ginger Garlic Paste
  • 0.33 Green Chilies, Slit
  • 0.17 cup Tomato Puree
  • 0.17 teaspoon Red Chili Powder
  • 0.17 teaspoon Garam Masala
  • 0.17 piece Small E Of Charcoal
  • 0.17 tablespoon Ghee, For Drizzling
  • 0.33 tablespoon Fresh Cream, For Garnish
  • 0.33 tablespoon Chopped Coriander Leaves, For Garnish

Directions: Dal Makhani Infused With Charcoal Smokey Flavor Recipe

Cooking Directions

  • STEP 1.Soak black lentils and kidney beans overnight. Rinse and drain.
  • STEP 2.Pressure cook the lentils and beans with water, salt, and turmeric powder until soft and mushy.
  • STEP 3.Heat ghee in a pan and add cumin seeds, chopped onions, ginger-garlic paste, and green chilies. Saute until onions turn golden brown.
  • STEP 4.Add tomato puree, red chili powder, garam masala, and cook until the oil separates.
  • STEP 5.Add the cooked lentils and beans to the pan and mix well. Simmer for 15-20 minutes.
  • STEP 6.In a separate bowl, place a small piece of charcoal and heat it until red hot.
  • STEP 7.Place the hot charcoal on a small metal plate and put it in the center of the dal mixture.
  • STEP 8.Drizzle ghee over the charcoal and immediately cover the pan with a lid. Let it sit for 10-15 minutes to infuse the smokey flavor.
  • STEP 9.Remove the charcoal and discard. Garnish the dal makhani with fresh cream and coriander leaves.
  • STEP 10.Serve hot with naan or rice.

Cooking Tips

  • Soaking the lentils and beans overnight helps in reducing the cooking time.
  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • To enhance the smoky flavor, you can also add a pinch of smoked paprika or liquid smoke.
  • For a vegan version, replace ghee with oil and cream with coconut milk.

Storage and Serving

  • Leftover dal makhani can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Reheat the dal makhani on the stovetop or in the microwave before serving.
  • Garnish with fresh cream and coriander leaves before serving to enhance the presentation.
Nutrition
value
171
calories per serving
2 g Fat9 g Protein34 g Carbs19 g FiberOther

Current Totals

  • Fat
    2g
  • Protein
    9g
  • Carbs
    34g
  • Fiber
    19g

MacroNutrients

  • Carbs
    34g
  • Protein
    9g
  • Fiber
    19g

Fats

  • Fat
    2g

Vitamins & Minerals

  • Calcium
    271mg
  • Iron
    5mg
  • Vitamin A
    741mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    71mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    25mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    110mg
  • Manganese
    6mg
  • Phosphorus
    152mg
  • Selenium
    9mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp