Whole Green Gram Dal Makhani is my recipe to have a healthy, delicious and nutritious meal!
What is Dal Makhani?
Dal Makhani is a popular Indian dal that originates from the north Indian state of Punjab. It mainly consists of whole black lentil (or Urad Dal), red kidney beans (or Rajma), butter, cream and a few basic spices.
Green Gram (or Green Moong): Health Benefits
I consider Green gram as a super food since it not only keeps me full but helps me reduce weight as well. It’s a powerful source of vegetarian proteins, vitamins and minerals. Low fat, high in proteins and fibers, it keeps you full for a long time.
It also helps reduce the cholesterol and the fiber contents aids in digestion.
Related Recipes: Rajma Masala, Moong Chane ki Kadhi, Phiki Dal, Khatti Dal, Raw Mango Dal, Dal Makhani
My take on the traditional Dal Makhani
The traditional Dal Makhani is made with Urad Dal (whole black lentil) and Rajma (red kidney beans).
I tried doing it differently by substituting the whole black lentil with whole green gram (or Green Moong).
Why I did so? Well, green gram has been one of my favorite lentil since childhood. As a kid, I loved, when my mom made a quick snack of soaked, steamed and slightly tempered whole green gram. She also used to add its sprouts to salads to make it more healthy and nutritious for her kids. During winters, I used to always look forward to her “Moong Chane ki Kadhi” (Brown chickpeas and Green gram Sprouts in chickpeas yogurt gravy).
Mom has been on my mind for a few days now and I wanted to use an ingredient with which I have her fond memories.
Coming back to my recipe, I tried sticking to the traditional recipe. The green gram lentil and legume (red kidney beans) are soaked overnight and steamed together the next day. They are then cooked on a low flame in a base gravy of onions, tomatoes, ginger-garlic, spices and cream. Since I wanted to make something healthy as well as delicious, I tried cutting down on butter and cream. Additionally, the only butter used is to create a cream substitute. I did this by mixing butter and milk together.
The outcome…a delicious and healthy lentil that goes well with Indian breads as well as plain steamed rice. It’s so yummy, you can have it by itself. With a salad side, it’s your complete protein packed meal!
This ones for you Mom ?
If you like the recipe or make Whole Green Gram Dal Makhani, please be sure to leave a comment. Above all, I love hearing from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe and decide to post, please be sure to tag me on Instagram or Facebook!
Whole Green Gram Dal Makhani
Ingredients
- 3/4 cup whole green gram or green moong
- 1/4 cup Red Kidney beans or rajma
- 1 tsp Cumin seeds
- 1/2 tsp Red chilli powder
- 1/4 tsp Turmeric
- 1 medium Red Onion finely chopped
- 3 tbsp Tomato paste or 2 medium sized tomatoes, finely chopped
- 2 tsp Ginger garlic paste
- 2 tbsp olive oil or any cooking oil
- 3/4 cup milk or dairy-free substitute like coconut milk/ almond milk
- 1/4 cup butter melted or cooking oil
- 2 nos Green chili finely chopped
- 4 nos cloves
- 2-3 nos cardamon pods remove their seeds
- 1/2 tsp cinnamon
- 2-3 nos bay leaves
- 4-5 nos black pepper corns
- 1/4 tsp dried fenugreek leaves or kasuri methi (crushed)
- 2 tbsp Cilantro for garnish
- Salt to taste
- Water as required to cook the legumes and lentils
Instructions
- Wash and soak the lentils and legume in enough water overnight or 8-9 hours.
- Drain the water and rinse well again with water and drain the water again. Add the lentils and legumes to a pressure cooker and add around 3 cups of water.
- Pressure cook on a medium high flame for 10-12 whistles. This ensures that lentil and legumes are cooked thoroughly and softened. If not, add around 1/2 cup water and pressure cook again for 4-5 whistles. The pressure cooked mixture should melt in your mouth and shouldn't give any bite when eaten.
- While the dal is cooking and pressure cooker cooling thereafter, we can start working on the base gravy.
- In a medium pot, heat 2 tbsp oil and add cumin seeds, bay leaves, cinnamon powder, cardamom, cloves and peppercorns. Stir fry for a minute or until they are aromatic.
- Next add the chopped onions and sauté until they are translucent and pink.
- Now add ginger garlic paste and stir fry for 30 seconds or until the raw aroma disappears. Next add the chopped green chili and give it a quick stir.
- Add red chili powder and turmeric powder.
- Next add the tomato paste and add water to get a gravy consistency. Bring this to a boil. If your are working with fresh tomatoes, cook them until the oil leaves it's sides.
- Now add the pressure cooked lentil legume mixture with the stock. You can add a cup of water if required.
- Keep stirring the dal as it tends to stick to the bottom of the pot. Bring this to a boil and simmer.
- Once the dal starts to thicken, add salt and keep boiling for at least 15 to 20 minutes. The more you cook on simmer, the better the dal would taste!
- Keep adding water, if you feel it's thick. The desired consistency for this dal is gravy consistency, not too thin nor thick.
- While the dal is boiling, melt 1/4 cup butter and add it to 3/4 cup milk. Keep this aside. I am using this mixture as a substitute to cream. If you don't mind the cream, use 1/2 cup cream.
- 20 minutes into boiling, add the milk and butter mixture and stir well. Boil for another 2 minutes.
- Now add crushed kasuri methi (or dried fenugreek leaves) and stir one last time before switching off the flame.
- Remove from heat and transfer to a serving dish. Garnish with chopped cilantro.
- Enjoy with Indian bread or plain steamed rice. You could have this dal by itself and add a salad side for a complete meal.
Notes
- It's always good to use a pressure cooker to cook your pulses and legumes as it's energy and time efficient.
Nutrition
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