Dal Makhani is an essential gravy in the food of the Indian subcontinent. It’s mainly consumed as a main course, included as part of a buffet or eaten as a supplement to a meal. Dal makhani is popular due to the versatility that it offers to a consumer.
The main ingredients of dal makhani are whole black lentil (kali dal), red kidney beans (rajma), cream, and butter. The rich texture of this meal is due to the usage of cream, but it can be made using the yogurt too.
Dal makhani is mostly eaten in North India, especially in Punjab. You can serve this with parantha, aloo parantha, naan, roti, or pulao. Therefore, if you prefer true Punjabi food, do try this cuisine as well.
In this recipe, we soak the red kidney beans and black lentil overnight. When we cook this dal in dhabha or restaurants, we utilize standing spices and cook it in medium to high heat for a longer time. However, in houses, we use garam masala powder mostly to get the desired result in lesser time. Slow cooking enhances the flavor and taste; so, consider cooking it by taking the time.
BENEFITS OF EATING RED KIDNEY BEANS
Red kidney beans are an outstanding plant-based source of protein. They’re rich in various minerals, vitamins, fiber, antioxidants, and other vital plant-based compounds. Hence, these beans may help weight loss, promote colon health, and restrain the blood sugar levels.
Therefore, if you prefer Dal Makhani, you can check these vegetarian recipes too –
Let’s know more about Dal Makhani recipe –
|Preparation Time||Cooking Time||Servings||Cuisine|
|8 hours||1 hour||4||Punjabi, Main Course|
Nutrition Involved In Dal Makhani: –
1 serving of Dal Makhani (250 ml) contains –
| Calories – 325 Kcal | Protein – 13 grams | Carbohydrates – 34 grams | Fat – 15.3 grams | Cholesterol – 45 mg | Fiber – 11 grams | Potassium – 364 mg | Sodium – 760 mg | Calcium – 66 mg |