Butter Dal Recipe

Butter Dal Recipe

A Creamy and Comforting Indian Lentil Dish

Butter Dal, also known as Dal Makhani, is a classic North Indian dish that combines lentils and kidney beans in a rich, creamy, and buttery gravy. This dish is a staple in Indian households and is loved for its comforting texture and deep flavors. Here’s a detailed look at the Butter Dal recipe.

Taste and Experience

Butter Dal offers a luxurious and comforting taste experience. The creamy texture of the lentils and beans combined with the rich, buttery gravy creates a dish that is both hearty and indulgent. The use of kasuri methi adds a unique, slightly bitter, and aromatic note that enhances the overall flavor profile.

The deep, reddish-brown color of the dal, garnished with fresh green coriander and a drizzle of cream, makes the dish visually appealing. Each bite delivers a harmonious blend of creamy, tangy, and mildly spicy flavors that make Butter Dal a true delight for the palate.

Whether served as a main course for a special occasion or a comforting meal at home, Butter Dal is a testament to the rich culinary heritage of Indian cuisine and continues to be a favorite among food lovers around the world.

Instruments Required:

1. **Pressure Cooker or Pot**: For cooking lentils (dal).

2. **Pan or Kadhai**: For tempering and sautéing spices.

3. **Stirring Spoon**: For stirring and mixing ingredients.

4. **Knife and Cutting Board**: For chopping onions, tomatoes, and garnishes.

5. **Measuring Spoons and Cups**: For accurate measurements of ingredients.

Ingredients:

– 1 cup Toor Dal (Pigeon Pea Lentils), washed and soaked for 30 minutes

– 3 cups Water (for pressure cooking dal)

– 2 tbsp Ghee or Butter

– 1 tsp Cumin Seeds

– 1 Onion, finely chopped

– 2 Tomatoes, finely chopped

– 2 Green Chilies, slit lengthwise

– 1 inch Ginger, grated

– 4-5 Garlic cloves, minced

– 1/2 tsp Turmeric Powder

– 1 tsp Red Chili Powder

– 1 tsp Coriander Powder

– Salt to taste

– 1/2 tsp Garam Masala Powder

– 1 tbsp Lemon Juice

– Chopped Coriander Leaves for garnish

Instructions:

Cooking Lentils (Dal):

1. In a pressure cooker, add the soaked toor dal along with 3 cups of water.

2. Pressure cook the dal for 3-4 whistles or until it is soft and cooked through.

3. Once the pressure releases naturally, open the cooker and mash the dal using the back of a spoon or a potato masher. Set aside.

Making Butter Dal:

1. Heat ghee or butter in a pan or kadhai over medium heat.

2. Add cumin seeds to the hot ghee or butter. Let them crackle.

3. Add finely chopped onions to the pan and sauté until they turn translucent.

4. Add minced garlic, grated ginger, and slit green chilies to the pan. Sauté for a minute until aromatic.

5. Add finely chopped tomatoes to the pan and cook until they become soft and mushy.

6. Add turmeric powder, red chili powder, and coriander powder to the pan. Mix well and cook for a minute.

7. Now, add the cooked and mashed dal to the pan. Mix everything together until well combined.

8. Add salt to taste and adjust the consistency of the dal by adding water if needed. Bring the dal to a gentle boil.

9. Let the dal simmer for 5-7 minutes, stirring occasionally, to allow the flavors to blend.

10. Stir in garam masala powder and lemon juice. Mix well.

Serving Size:

This recipe makes approximately 4 servings.

Serving:

1. Transfer the prepared Butter Dal to serving bowls.

2. Garnish with chopped coriander leaves.

3. Serve hot with steamed rice, roti, or naan.

4. Enjoy your creamy and delicious Butter Dal!

Cooking Time:

The total time required for cooking Butter Dal is approximately 45-50 minutes, including preparation, cooking dal, and tempering spices. Adjust the spice levels according to your taste preferences.