Indian

Smoked Dal Makhani

Smoked Dal Makhani is our absolute favorite. The lentils are slow cooked until creamy and pairs best with butter garlic naan!!

Last we celebrated Athena’s birthday and had her friends over for a sleepover party. It was so much fun for them, yes we enjoyed too but it more of work for me but that is how birthday parties are suppose to be. There were best of friends, lots of fun games, music, dancing, screaming and shouting, movie session and there was lots of good food for them, you name and it was there. The next morning there were pancakes, waffles and some fresh fruits for them. VK too enjoyed, it was fun. The party does not end here, we have my man’s birthday tomorrow, since he is travelling I’m planning something for him once he is back over the weekend.

 

I love to cook and talk about food that I am grown up with, food that inspires me, food that is simple and does require any fancy stuff, food that is so full of memories. Memories of delicious food from my grand mom and dad’s kitchen. I remember our house always full of guest on weekends just to eat the food cooked by them, good days indeed. I like food which I need me cozy up at the end of the day with some red wine. Today I’m bringing you a dish that holds a special place in our house, Smoked Dal Makhani.

Dal makhani is one dish which I grown up with. Being a Punjabi this particular dish is very close to my heart and yes Tandoori Chicken too. But I can eat Rajma Rice every day and list is just endless. If you visit any Punjabi household and you will to be served some seriously good Dal Makhani with lots of butter and fresh cream and other Punjabi delicacies. Any party in my house is not complete with this dal, my guests never get bored and want it everytime. This is a show stopper and exotic dish from Punjabi Cuisine.

Dal Makhani is usually cooked overnight on low heat to get that nice creamy, melt in mouth texture but these days people take shortcut to prepare this and this get usually done in less than two hours but that does not work in my case I slow cook for longer hours as I have seen in my grand mom doing. The lentils are mildly spiced with garam masala, kasuri methi and a few basic spices, onions, tomato puree. At the end the result is fabulous. It is made creamier with addition of butter and cream. This dal is a very regular affair in my house, yes every time I do not add the butter and cream to it keeping calories in mind.

Smoked Dal Makhani
Smoked Dal Makhani

I’ve given a gorgeous smoky flavor to Dal Makhani but you can totally leave out. But trust me the smokiness is just worth it. Could not find Charcoal here so I’ve used Pure Liquid Smoke from Living Nutritionals, this is just so good. You can go ahead and and use the charcoal method, just heat up the charcoal until red hot, place it in a small bowl, keep the bowl over the prepared dal drizzle some ghee over the charcoal and close the lid tight. Leave the lid on for few minutes and let the dal absorb all the smoke. Discard the charcoal and enjoy Smoked Dal Makhani with some Tandoori Chicken and Onion Kulcha. Bliss!!

Until next time.

Xo,

K

Smoked Dal Makhani

Smoked Dal Makhani is rich, creamy lentils with hint of smokiness.

  • 1 cup Urad Dal/Whole Black Lentils
  • 2 tbsp Chana Dal/Bengal Gram
  • 1/4 cup Rajma/Kidney Beans
  • 8 cloves Garlic Grated
  • 1 1/2 inch Ginger Grated
  • 1 tbsp Kashmiri Red Chilli Powder
  • 1 large Onion chopped fine
  • 3 large Tomatoes chopped fine
  • 1 Green Chilli
  • 1 tsp Cumin Seeds
  • 1 tbsp Kasuri Methi
  • 1 1/2 tsp Garam Masala
  • 3 tbsp Butter
  • 1/4 cup Fresh Cream
  • 2 tbsp oil
  • Salt to Taste
  • 10 drops Liquid Smoke

  1. Wash and soak Urad Dal, Rajma and Chana Dal in sufficient water overnight.

  2. Add the soaked dal and rajma along with grated ginger, garlic, 1/2 tbsp kashmiri red chilli powder, salt and pressure cook for about 40 – 45 minutes until the dal is cooked thoroughly and the lentils have softened with melt in mouth consistency.

  3. Add more warm water to the pressure cooker, lower the flame and partially cover the cooker with lid and simmer for 3 – 4 hours adding more warm water as required. Take care the water should not be too much or too less just the perfect consistency for the dal.

  4. In a pan add the oil and 2 tbsp butter, add cumin seeds and fry till they begin to crackle. 

  5. Add the chopped onions, saute until they become translucent.

  6. Add the chopped tomatoes and saute till they become soft.

  7. Add the chopped green chilli. Add the remaining kashmiri red chilli powder, garam masala, salt and saute on high heat till tomatoes are cooked fully and mixed thoroughly with the masala. The mixture should begin to leave oil at the edges.

  8. Add the cooked dal and give a good mix.

  9. Let it simmer uncovered for about 15 – 20 minutes, stirring in between. Adjust the seasoning.

  10. Add 1 tbsp butter and kasuri methi and mix well. Continue to simmer for 5 minutes. Add more water if required. 

  11. Take the pan off the heat, add the fresh cream, mix well and put the pan back on flame. Continue to simmer for another 10 minutes, till the dal is well blended and is creamy.

  12. At this point add the liquid smoke and simmer for another 2 minutes and we are done.

  13. Serve with Onion Kulcha and some Tandoori Chicken.

Main Course
Indian