It sure is hard sometimes to keep focused on what is good. What is right. Of remembering what our values are. Of always acting with integrity. Of working hard to keep that focus.
I have a friend in the US. He tells a story about a grumpy postman. One who used to fling the mail through the door at them with a grunt (if they were lucky). So one day, my friend decided that they, everyone that works at his business, would love this man, and would demonstrate that to him a little more each day. First they offered him water on hot days. Finally, eventually, he began to take some. Then they would offer him a seat for a rest. Gradually he came inside and spent a moment, then two, then five minutes, then more. They engaged with his life, asking questions about his family. More and more he melted. It took about a year. Now he is a friend and ally. Just because they chose to love this unlovable man.
One thing always guaranteed to melt the heart of everyone at your table is Dal Makhani. Boy is it good! This is one of several versions of Dal Makhani that I make.
Makhani is the Hindi word for “buttery”, and this sure lives up to its name of Buttery Lentils! I had this in India at the Oberoi hotel in Bangalore (Hi Harry! I wonder if you are still there) and it was so very very good. Along with their dosa, it was one of my first great discoveries when I started travelling to India.
I asked the Chef for the recipe, and he kindly typed it out for me. It caused much hilarity in the kitchens – I am not sure whether that was because I asked for the recipe or their difficulty in translating it into English and/or into servings for 6 people when they are used to cooking for 600.
Dal Makhani – Oberoi Style
Source : inspired by a great dal at the Oberoi in Bangalore
Cuisine: Indian
Prep time: 15 mins plus soaking time
Cooking time: 1.5 hour
Serves: 4 – 6 people, depending how you use it
ingredients
150g whole urad dal (black lentils)
50g rajma (red kidney beans)
50g channa dal (gram lentils, chickpeas, garbanzo beans)
10g ginger, peeled
2 – 3 garlic cloves
2 green chillies
salt to taste
for tadka
50g ghee
1 tspn cumin
2 – 3 garlic cloves
pinch asafoetida powder
0.5 tspn fenugreek seed
100g tomato paste or puree
to finish
100g butter
30 ml cream
0.5 tspn or more chilli powder
0.5 tspn garam masala
method
Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time. Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.
Heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle. Add the garlic and fry until beginning to colour. Add the asafoetida powder and tomato puree and stir for a minute. Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chilli powder, butter and cream. Simmer gently for 30 minutes.
Add the garam masala and adjust seasonings. YUM.
Read some more:
There are many Dal Makhani’s on the web. Here are just a few that I have come across. If you have a recipe that is fabulous, please let me know in the comments.
- Jugalbandi has a magnificent post with photos on Maa di Dal (Dal Makhani) with explanations of the name.
- Ranji’s Kitchen cooks Dal Makhani with Jeera (Cumin) Rice.
- Monsoon Spice also has a great recipe, motivated by a highway trip, and also talks of the prolific work in Pubjab in the Vedic and Epic Eras.
- Simply Spicy cooks Dal Makhani in a slow cooker.
People are Saying:
- Elegant Sufficiency, in one of her regular Recipe Scout posts, includes this Dal Makhani as one of her 10 fav recent posts.
5. Dal Makhani, Oberoi Style, on A Life (Time) of Cooking.
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44 responses so far ↓
janetching // June 23, 2008 at 7:43 am |
Hi there, I would love to try this one day. I have most of these spices at home except asafoetida powder, can you tell me what is this? There is an Indian shop in Basel, maybe I can ask if they have it there. Thanks, Janet
Hi Janet, it is a very common spice powder, so the shop is sure to have it. It is foul smelling and you only use it in very small quantities. It is often used to replace the taste of onions and garlic in dishes, especially among people who, for spiritual reasons, don’t eat onions or garlic. But it also adds a taste of its own, which is quite special, despite the smell when it is raw. It does need to be cooked, so always fry it off for a few seconds in a small amount of oil before adding to a dish. It is called hing in hindi, so if you see that in recipes, you now know what it is.
Sia told me (see a comment below) that it also aids in digesting food, especially legumes and lentils, acting as a natural way to digest heavier food items. That is why hing is often used in dals and potato dishes
Vani // June 23, 2008 at 8:48 am |
Love the picture! Dal Makhani looks delicious! And loved the postman story too
Thanks, Vani. The postman, I have to tell you, now makes special, extra deliveries to my friends business, to make sure that he gets all of his mail quickly. How remarkable it is.
Lucy // June 23, 2008 at 9:07 am |
Well, if that isn’t the most delicious dish of legumes – ever – I don’t know what is.
Your postman story is delightful! Another example of changing behaviour through generosity. I’m sure he enjoys his working life just that bit more, these das.
Hey, thanks, Lucy. Glad you love the postman story, isn’t it just remarkable what a bit of love and a lot of persistence can do. Have a great week.
Rashmi // June 23, 2008 at 11:32 am |
Heartwarming story about the postman. I usually give up after the first attempt if things dont look good!
Delicious Dal Makhani, it does look straight out of a Delhi Hotel kitchen, but 150 gms of fat! Dont know if I am brave enough to attempt this one, will urge hubby to make it!
I know, it has a lot of butter and cream, so it is definitely NOT an every day meal. But once in a while it is luxurious. Quite easy to make, really, and you can cut down on the butter and cream if you really must.
Isn’t it amazing what a smile together with true respect for a person can accomplish.
maritasays // June 23, 2008 at 12:47 pm |
I love dahl and would like to make it, but for some reason I am intimidated. Slowly building up the courage though, this looks so flavorful and delicious.
Oh bordeaux, they are so easy to make. Soak, boil, throw in some spices. Serve with rice. What could be easier? And such an endless variety to make. Do try soon.
arundathi // June 23, 2008 at 7:58 pm |
I love dal makhani but must admit I’m scared of the amount of cream and butter involved. Definitely a crowd pleaser though and one we make often when entertaining.
It is rather intense in the fat department, but it is not an every day meal. And very delicious.
sushma // June 23, 2008 at 8:36 pm |
Dal makani luks perfect. wud love to try this
Thanks, sushma. Hope you try it…
notyet100 // June 23, 2008 at 10:20 pm |
dal makhni always tastes good,..whtever style it s prepared,,ths one surely rocks,.
Hey thanks, notyet100. There are so many styles, but this one has a place in my heart.
Tim // June 23, 2008 at 11:04 pm |
I was wondering how dal could possibly be made even tastier than it already is. Butter and cream, of course!
Of course….
Lisa // June 24, 2008 at 4:07 am |
Dal Makhni is one of my favorites. I’ve made a few versions and now I want to try yours.
I hope you do Lucy. Let me know how it compares to your versions.
sia // June 24, 2008 at 8:37 pm |
that dal makhani is to die for
and i just read ur reply to 1st comment about asafoetida/hing. it not just hides the raw smell of onion and garlic but it aids in digesting food. especially legumes and lentils belong to ‘vaayu’ food catagory and hing acts as a natural food source to digest those heavy food items. thats why we use hing when we cook dals, potato dishes.
Hi Sia, thank you! I love the way that we just keep learning and discovering new things through this blogging stuff. I never knew this! Thanks again. I will update my reply to the first comment, too.
Valerie // June 25, 2008 at 12:51 am |
I just discovered your site. Thanks so much for the wonderful story of the postman. It reminds me of a similar story told by Thich Nhat Hanh, about a woman who was disliked by the others in her office, until one of her co-workers decided to anonymously place a flower on her desk every day. Within a month, she had completely changed.
I can’t wait to try your recipe … today, I believe.
I love your story. Attention is a great medicine, even anonymous attention. Hope the dal was magnificent.
janetching // June 25, 2008 at 3:50 am |
Thank you aum and sia. I learn more everyday. My digestion is not that well, I certainly need to remember this.
Now you know what to take. Turmeric and ginger are also good for digestion.
Suganya // June 25, 2008 at 6:30 am |
Sia said it right. Best remedy for upset stomach is diluted buttermilk with asafoetida, pinch of salt, sugar and curry leaves. A good energy booster too.
Oh I am going to have to remember this one. How does it taste? How does it smell? Do you just put the curry leaves in the milk, or heat them in ghee first?
Mallika // June 25, 2008 at 8:20 am |
I just love this dal. Cooked this last Friday for a dinner party – sans cream – and it was a super hit as always. I have it on as Kali dal though and my recipe uses only ginger, garlic, tomato puree and chilli powder. Must try yours soon!
Ah, Kali Dal, Maninas of Food Matters was asking what that was. Yours sounds so very easy and yummy too.
kathryn // June 25, 2008 at 4:38 pm |
Dal Makhani is one of my favourites. But have never made it. Gorgeous looking recipe, which I can totally imagine making. I’m not that experienced with urad dal. We have a bag in the cupboard, but they’re hulled – and so are white. Do I need the un-hulled to make this?
And I love the postman story. While we tend to be affronted by other’s rudeness, it’s usually happening because of “their” stuff. They are having a bad day, week, month, year. Your story shows what can happen when instead of taking another person’s grumpiness personally, we try to change it around. Lovely. And I bet it’s improved the postman’s day no end as well.
Oh, Kathryn, make it. So easy really, and can be frozen before adding the butter and cream. Use the hulled version, I am sure it will be Ok. It may be lighter in colour, but will still taste amazing.
Yep. Love and attention equals miracles.
Suganya // June 27, 2008 at 9:41 am |
Just plain curry leaves, shredded. If you don’t like raw curry leaves, then slightly saute in very little oil, after spluttering a tsp of mustard seeds.
We just had dal makhani for lunch, and it tastes amazing, J. Simple ingredients, fresh flavors. I halved the butter, omitted cream. Instead I whipped non-fat dry milk in 1/4 cup of curd, and added to the gravy. I have already made a double batch. Thank you for a delicious recipe.
Yay, glad that you liked it. It does taste wonderful still without the cream, and replacing it with curd is such a wonderful idea.
Ok, might have to give the curry leaf drink a try. I am a bit nervous about how it will taste.
Maya // June 30, 2008 at 3:21 am |
Dal Makhani is one of fave things to make – except I don’t make it often
I don’t either. Although I don’t really know why. Except when I do make it, it is so wonderfully special.
Quick Indian Cooking » A question of balance // July 2, 2008 at 7:27 am |
[...] there twisted into an unrecognisable human tower. The blood rushed to my brain before I could say Dal Makhani. I. Felt. [...]
Ramki // July 11, 2008 at 7:55 am |
Great picture , capturing the essence of the dish.
Go easy on the butter and cream and the same dish becomes Maa Ki Dal , a Dhaba favourite and the best loved dal in Punjab.
Thank you Ramki. Thanks for explaining Maa Ki Dal too. Both are wonderful dishes.
Nabeela // July 29, 2008 at 6:51 pm |
I was all set to make some [non-veg-based product-deleted by ed]-kidney bean chili when I came across your post. Now I can’t get the dal out of my mind. Since I have cream in the fridge, I just might succumb to the temptation!
… and so much nicer to eat vegetarian. You will love it.
I hope that you don’t mind that I deleted a word from your comment. This is a veggie blog – you probably didn’t realise if you were just browsing. I love that you came by and hope to see you again.
Kevin // July 30, 2008 at 1:25 pm |
That looks good!
Hi Kevin, I assure you it is very very good.
Nabeela // July 31, 2008 at 3:17 pm |
I am sorrry I didn’t realize your blog was vegetarian. I will refrain from referring to non-veg words at your blog. Thank you for being very nice about it.
No problem. Just like I don’t like having meat in my house, I prefer not to have it in my blog as well. But how were you to know? Hope you visit us again.
Deeba // August 16, 2008 at 2:38 pm |
Just shows how rewarding persistence & patience can be…what a heart-warming story. I loved it & love the very bookmarkable daal too. Cannot imagine getting an Oberoi recipe all the way from that far…thanks for he post. made my morning. xoxox
I love that it is an oberoi recipe! Makes a good talking point over dinner.
Dal Makhani Recipe (Kali Dal) - Buttered Black Gram Beans | Apple Pie, Patis, and Pâté // October 24, 2008 at 1:54 pm |
[...] Dal Makhani, Oberoi Style from Aum of A Life (Time) of Cooking [...]
Kanchana // November 21, 2008 at 9:04 am |
We are about to try this daal recipe for my dad’s 50th birthday party. Wish us luck!!
Lisa // November 29, 2008 at 5:59 am |
My daughter is a vegetrian, and loves Indian food, but I have been very slow to try and cook the cusine for her since 1) we have great resturants all around us, 2) I need to watch my fat intake ( past heart attack), and 3) my husband will not try spicy food at all. But her 18th birthday arrived this year on the same day as Thanksgiving which is a National Holiday in US . My Inlaws were all gathering for the day,a nd several of her cousins were coming from out of state. I promised her I would make her entree of her choice because I knew my Mother In law is not supportive of her dietary choices, and would not have anything on the menu for her. I knew she would not touch the traditional main course ( a dish that I will not mention here) that my mother in law was making.
This is what she wanted. So I went on line and looked. Somehow I selected your recipe since it did not require a pressure cooker,and I am not scared off by the metric system (rare in the US) but I am glad I did. Several members of the family did try it and all seemed to enjoy it greatly. It really wasnt that hard make. I am going to keep it in the note book of recipes that I will make again (although will all that butter not that often)
BTW Its always kinda interesting to shop at the local Indian grocery store as I am the only fair skin person with red hair there, and after my second or third trip the staff has gotten to know me as someone who is sort of trying to find my way in their cusine. They are very helpful, but I am sure I prove to be very amusing to the staff as well.
jh // December 10, 2008 at 1:31 pm |
I tried this daal today. Omitted the cream and the butter totally during cooking, using instead milk to thin out the daal. Finished the daal with a tbs of ghee. Absolutely awesome recipe. Thank you.
Gluten-Free Menu Swap Lentil Recipes and Gluten-Free Peanut or Nut Butter Bar Cookie Recipe | Book of Yum // January 19, 2009 at 8:26 am |
[...] vegetarian meals. I’m an especially big fan of dal makhani, a buttery dal dish, [also try the version from Oberai hotel in Bangalore] and Rajma, a veg chili made with red beans. Do you have a favorite Indian dal recipe? [...]
purnima dhorajiwala // January 27, 2009 at 2:45 am |
I just loved to cook the Dal Makhni; and it was so easy to follow the method given by you. I do have my own recipe but i wanted to be sure that i cook it perfectly as it is after a long time that i am cooking ‘Dal -Makhni’.
Thank you,
purnima
David // February 11, 2009 at 5:32 am |
could tell me the conversion to cups…. for the beans…etc
Um, it is already in cups. Should be no problems for you. Its a very forgiving recipe, if you don’t have cup measures, just guess. No need for accuracy in this recipe.
Matt // February 17, 2009 at 2:17 pm |
Thank you for this wonderful recipe! I made this tonight and it turned out very well. I did substitute organic french green lentils for the black dal and it was still great.
I do have one question. When I went to simmer the dal with the final ingredients, I noticed that it turned out a bit thicker than yours and the ones I have had eating out. Is their a secret to keeping it a bit “wet”? Do you keep some of the water or add water?
Thank you so much!
Hi Matt, glad you liked it. No special trick – just leave enough water to make it the consistency that you like. Don’t drain it all off – leave some to mash the lentils into. And if it gets too thick still, just add a bit more.
Juhi // February 19, 2009 at 9:43 pm |
LOVE THIS DAAL! I make this almost everytime for dinner with friends, and have always gotten rave reviews! I make this in the crock pot, guess the increase in volume for the ingredients, and viola! a no hassle, yummy recipe ready with just 10 minutes of preparation, slow cooked for about 18 hours! Am making it today for my son’s international school dinner, hope everyone loves it! And yeah, love does conquer all. I try the-smile-a-day concept, and even if no one responds, it just makes me feel good!
Testing black lentils « Food Near Snellville // March 26, 2009 at 1:19 pm |
[...] are some good looking recipes for urad dals out there, such as this really tasty looking dal mahkani. There are interesting lentil recipes as well, such as this one from the blogger Food and Spice for [...]
Abhijit // April 16, 2009 at 11:31 pm |
good preprations as well as very delecious
Rick // April 18, 2009 at 1:57 pm |
I was just curious if anyone out there knows where to find the brass (?) serving bowls that this dish is pictured in? I have been trying to find them for quite sometime without luck. So if anyone can point me in the right direction it would be much appreciated
Thanks.
p.s. This dish is quite good !
Ganga // April 18, 2009 at 8:12 pm |
Hi Rick,
Thanks for your comments – glad you liked the dish. It is one of my favs too. You can get the dishes at any good Indian food shop, I think. Otherwise maybe find a food blogger in India and arrange to have them send you some.
I bought mine locally (in Australia), so they should be widely available.
good luck.
Anya // May 6, 2009 at 7:06 pm |
Thanks for this wonderful recipe. Have tried it and it tastes lovely. I can’t seem to get the red colouring though – mine is more brownish – how do I get the colour right?
Thanks again
Ganga // May 7, 2009 at 9:19 pm |
Hi Anya, glad that you liked it. The colour lightens up with the addition of the butter and cream. Also good quality tomato paste will add a touch of red to the brown.
I am sure next time it will be fine. Always buy good quality beans and lentils, too.
nithya at hungrydesi // May 18, 2009 at 12:00 am |
Just found your blog from twitter…excited to read more. This looks great.
The Indian Vegetarian 100 Meme « The Road Taken // May 18, 2009 at 10:43 pm |
[...] custard 84. Thecha 85. Rasam 86. Baingan bharta 87. Mysore pak 88. Punjabi wadi 89. Chhunda 90. Dal makhani 91. Paper dosa 92. Gongura 93. Hand-churned butter 94. Pakoda 95. Curd chillies 96. Mustard oil 97. [...]
Fulcanelli // May 19, 2009 at 1:41 am |
Hi. I found your recipe for Dal Makhani and it looks fantastic. However, I do not use cream and wonder if there might be a way of substituting buttermilk or yogurt, and still get a great tasting dal? I am an American learning Indian cooking.
Thank you.
Fulcanelli
Ganga // May 19, 2009 at 7:06 am |
Yes, use yoghurt, but don’t heat after adding the yoghurt or it will split. You can try buttermilk I am sure it will be fine.
The Indian Vegetarian 100 meme! « anubhAva // May 26, 2009 at 11:52 pm |
[...] Baingan bharta 87. Mysore pak 88. Punjabi wadi 89. Chhunda – is nothing but the Mango murabba 90. Dal makhani 91. Paper dosa 92. Gongura 93. Hand-churned butter 94. Pakoda 95. Curd chillies 96. Mustard oil 97. [...]