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NDTV
4 days ago
- General
- NDTV
The Quickest Way To Make Dal Makhani Without Compromising On Taste
Dal Makhani is a beloved North Indian dish, traditionally made with whole black lentils (urad dal) and kidney beans (rajma), slow-cooked with butter and cream to achieve a rich, smoky flavour. The authentic method can take hours, including overnight soaking, pressure cooking, and slow simmering, but it's entirely possible to prepare a delicious version in under an hour. Here's how to make a quick dal makhani that doesn't skimp on taste. While nothing can quite replace the slow-cooked version of dal makhani served at Punjabi dhabas, this quick recipe is a fantastic alternative for busy days. Also Read: 6 Delicious Dal Recipes From Across India You Can Try At Home How To Make Dal Makhani Fast I Quick Dal Makhani Recipe: Ingredients (Serves 4): Whole black urad dal - 1 cup (soaked for at least 4 hours or use canned/pre-cooked) Rajma (kidney beans) - 1/4 cup (optional, soaked/canned) Butter - 2 tbsp Oil - 1 tbsp Onion - 1 medium, finely chopped Tomato puree - 1 cup (or 2 medium tomatoes, blended) Garlic - 5 cloves, minced Ginger - 1-inch piece, minced Green chilli - 1, finely chopped Cream - 1/4 cup Salt - to taste Red chilli powder - 1 tsp Turmeric powder - 1/2 tsp Garam masala - 1 tsp Kasuri methi (dried fenugreek leaves) - 1 tsp (crushed) Water - as needed Also Read: Lunch Special: 5 Delicious Chana Dal Recipes That Go Beyond Simple Dal Dal makhani recipe requires specific ingredients, which you can easily find in your pantry. Image Credit: iStock Quick Method: Use a Pressure Cooker or Instant Pot: Soaking lentils ahead of time (or using canned) drastically reduces cooking time. After soaking for 4-6 hours, pressure cook urad dal and rajma together with 3 cups of water and a pinch of salt for about 5-6 whistles (or 20-25 minutes in an Instant Pot on "Beans/Chili" mode). Prepare the Base: While the lentils cook, heat butter and oil in a heavy-bottomed pan. Add chopped onions and saute until golden brown. Add garlic, ginger, and green chilli, cooking until the raw aroma disappears. Add Tomatoes and Spices: Add the tomato puree, turmeric, red chilli powder, and salt. Cook on medium heat for 5-7 minutes, until the oil begins to separate from the masala. This ensures a deep, rich flavour. Combine and Simmer: Add the cooked dal and rajma to the tomato mixture. Mix well, add about a cup of water (adjust for desired consistency), and let it simmer for 10-15 minutes. Mash slightly for a creamy texture. Add Cream and Final Touches: Add cream, crushed kasuri methi, and garam masala. Stir and simmer for another 3-5 minutes. Finish with a dollop of butter or a drizzle of cream on top. Tips For Extra Flavour In Dal Makhani In Less Time Use smoked paprika for the signature smoky flavour. Pre-made ginger-garlic paste can cut down prep time. Cook in bulk and refrigerate - dal makhani tastes better the next day. For a vegan version, use oil or vegan butter, and substitute cream with coconut or cashew cream. With pre-soaked dal and a few time-saving tricks, you can enjoy the indulgent taste of dal makhani in under an hour, perfect for a cosy weekday dinner or a last-minute get-together. Here are some more quick dal recipes you must try. Advertisement About Neha Grover Love for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee. For the latest food news, health tips and recipes, like us on Facebook or follow us on Twitter and YouTube. Tags: Dal Makahani Dal Quick Recipe Show full article Comments
News18
27-04-2025
- Health
- News18
10 Affordable Indian Vegan Protein Sources You Might Be Overlooking
Last Updated: Indian diets, when thoughtfully combined, offer complete, cost-effective protein — rooted in tradition and backed by science. A common myth about plant-based diets is that they lack adequate protein — especially in Indian households. The truth is, our kitchens are full of protein-rich, time-tested ingredients that are both affordable and accessible. Vipen Jain, Founder, Fitspire, shares 10 plant-based protein sources commonly found in Indian kitchens that you might want to start including in your meals: Roasted Chana – Approximately 20g of protein per 100g. Crunchy, satisfying, and perfect for snacking or adding to salads. Sattu (Roasted Gram Flour) – Approximately 20g of protein per 100g. Traditionally used in Bihar and UP for drinks, parathas, and fillings. Besan (Gram Flour) – Approximately 22g of protein per 100g. From chilla to kadhi, it's a versatile base for high-protein meals. Soy Chunks – Approximately 52g of protein per 100g (dry). Dense in texture and perfect for curries, biryanis, or kebabs. Peanuts (Groundnuts) – Approximately 25g of protein per 100g. Affordable and energy-rich; use as chutney, snacks, or peanut butter. Rajma (Kidney Beans) – Approximately 15g of protein per cooked cup. A comfort food classic with a solid nutritional profile. Chana Dal – Approximately 13g of protein per cooked cup. Perfect for dals, vadas, and savory fillings. Oats – Approximately 6g of protein per cooked cup. Often overlooked, but excellent in khichdi-style or savory breakfast bowls. Takeaway: You don't need imported superfoods to meet your protein goals. Indian diets, when thoughtfully combined, offer complete, cost-effective protein — rooted in tradition and backed by science. First Published: April 27, 2025, 14:38 IST
