Dal Makhni And 3 Easy Dal Recipes To Enjoy During The Monsoon

Monsoon is a time for relaxation and indulgence in comfort food. The rain, cool breeze and occasional thunderstorm create the perfect setting for warm, hearty meals. Among these, Dal stands out as a cherished delight. Whether it’s the rich and creamy Dal Makhni or the spicy and flavorful dal tadka, these dishes certainly warm both heart and soul.

Dal, a staple in Indian cuisine is not only delicious but is super nutritious as well. You can enjoy it with rice, roti, or even as a soup. Let’s dive into four easy dal recipes perfect for the monsoon season. These recipes are simple, quick, and absolutely tasty, making them the ideal comfort food for those cozy rainy days.

How To Make Dal Makhni At Home

Making Dal Makhni at home is easier than you might think. This rich, creamy dish is a favorite in many households and is sure to become a staple in yours too. Here’s a step-by-step guide to creating this tasty dish in your kitchen:

Ingredients

• 200g whole black lentils (urad dal)
• 50g red kidney beans (rajma)
• 1 liter water
• 1 large onion, finely chopped
• 2 large tomatoes, pureed
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 120ml fresh cream
• 30g butter
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

1. Soak the Lentils and Beans: Rinse the black lentils and red kidney beans thoroughly. Soak them in water overnight or for at least 8 hours.
2. Cook the Lentils and Beans: Drain the soaked lentils and beans. In a pressure cooker, add the soaked lentils and beans along with 4 cups of water. Cook on high heat until you hear the first whistle, then reduce the heat to low and cook for another 20-25 minutes. Once done, let the pressure release naturally.
3. Prepare the Masala: In a large pan, heat the butter over medium heat. Add the cumin seeds and let them splutter. Add the finely chopped onions and sauté until golden brown. Add the ginger-garlic paste and green chilies, and sauté for another 2-3 minutes.
4. Add Tomatoes and Spices: Add the pureed tomatoes to the pan. Cook until the oil starts to separate from the tomato mixture. Add the red chili powder, turmeric powder, and salt. Mix well and cook for another 5 minutes.
5. Combine Lentils and Masala: Add the cooked lentils and beans to the pan. Mix well to combine with the tomato masala. Add a cup of water and let it simmer on low heat for about 30-40 minutes. Stir occasionally to prevent sticking.
6. Add Cream and Garam Masala: Once the dal has thickened and the flavors have melded together, stir in the fresh cream and garam masala. Let it simmer for another 5-10 minutes.
7. Garnish and Serve: Garnish with fresh coriander leaves and a dollop of butter before serving. Dal Makhni pairs perfectly with steamed rice or hot, buttery naan/roti.

Enjoy your homemade Dal Makhni, a dish that brings warmth and comfort with every bite!

How To Make Dhaba Style Dal Tadka At Home

Rasoi to the highway dhaba, Dal tadka is loved by everyone and known for its tasty flavors and aromatic spices. It’s a very simple yet delicious recipe that can be easily made at home with ingredients found commonly in almost every desi kitchen:

Ingredients

• 200g split pigeon peas (Arhar Dal)
• 1 liter water
• 1 large onion, finely chopped
• 2 large tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 2 tablespoons ghee (clarified butter)
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• Salt to taste
• Fresh coriander leaves for garnish
• 2-3 dried red chilies
• 1 pinch asafoetida (hing)
• 1 tablespoon fresh lemon juice

Instructions

1. Cook the Dal: Rinse the Arhar dal thoroughly. In a pressure cooker, add the rinsed dal and 1 liter of water. Cook on high heat until you hear the first whistle, then reduce the heat to low and cook for another 10-15 minutes. Once done, let the pressure release naturally. Mash the cooked dal lightly and set it aside.
2. Prepare the Tadka: In a large pan, heat 1 tablespoon of ghee over medium heat. Add the cumin seeds and mustard seeds. Let them splutter. Add the finely chopped onions and sauté until they turn golden brown. Add the ginger-garlic paste and green chilies, and sauté for another 2-3 minutes.
3. Add Tomatoes and Spices: Add the chopped tomatoes to the pan. Cook until the tomatoes turn soft and the oil starts to separate from the mixture. Add the turmeric powder, red chili powder, garam masala, coriander powder, and cumin powder. Mix well and cook for another 5 minutes.
4. Combine Dal and Tadka: Add the cooked and mashed dal to the pan. Mix well to combine with the tomato-onion masala. Add salt to taste and let it simmer on low heat for about 10-15 minutes, stirring occasionally.
5. Final Tadka: In a small pan, heat the remaining 1 tablespoon of ghee over medium heat. Add the dried red chilies and asafoetida. Let them sizzle for a few seconds, then pour this hot ghee mixture over the simmering dal.
6. Garnish and Serve: Add fresh lemon juice and garnish with fresh coriander leaves. Serve the dal tadka hot with steamed rice or roti.

Enjoy your homemade dal tadka and feel like you’re on a vacation highway road-trip to the mountains!

While you’re planning to cook these delicious dal recipes, why not pair these with a mouth watering Paneer Pulao! Here’s an easy recipe for cooking paneer pulao at home.

How To Make Gujarati Dal At Home

Gujarati Dal is a tangy, sweet, and spicy lentil soup made with Toor dal, tomatoes, jaggery and a blend of spices. This comforting dish is a staple in Gujarati cuisine, enjoyed with rice or rotis.

Ingredients:

• 200g Toor dal (split pigeon peas), rinsed
• 750ml Water
• 15ml Ghee or vegetable oil
• 2.5gTurmeric powder
• 2.5g Red chili powder (adjust to spice preference)
• 5g Coriander powder
• 2.5g Cumin powder
• 5g Jaggery (grated) or sugar to taste
• 5g Salt (adjust to taste)
• 1 small Tomato, finely chopped (optional)
• 1 small Green chili, chopped (optional)
• 5g Mustard seeds
• 5g Cumin seeds
• Pinch of Asafoetida
• A few Curry leaves
• 1-2 Dry red chilies (optional)
• Chopped coriander leaves (for garnish)

Instructions:

1. Rinse the toor dal in water until the water runs clear.
2. In a pressure cooker, combine the dal, water, turmeric powder, red chili powder, coriander powder, cumin powder, jaggery and salt.
3. Pressure cook for 4-5 whistles on medium heat or until the dal is soft. Let the pressure release naturally for 10 minutes.
4. While the dal cooks, heat ghee or oil in a small pan over medium heat.
5. Add mustard seeds and let them splutter.
6. Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
7. Add chopped tomato and green chili (if using) and cook until softened.
8. Open the pressure cooker and mash the dal slightly with a potato masher (optional for a smoother consistency).
9. Add the tempered mixture (tadka) to the dal and stir well.
10. Add a little water if the dal is too thick.
11. Simmer for 5 minutes.
12. Garnish with chopped coriander leaves and serve hot with rice or roti.

Tips:

• You can add 30-40g of roasted peanuts for extra flavor and texture.
• Additionally, add 10-15 ml of lemon juice before serving for a tangy flavour.
• This recipe is easily doubled or tripled to feed more people.
• You can adjust the amount of spices according to your preference.

Enjoy this easy and delicious Gujarati Dal!

How To Make Dal Soup At Home

A simple and nutritious soup recipe made with various lentils, vegetables and spices. This protein-rich soup is versatile enough to be enjoyed as a starter or a full meal. 

Get The Ingredients Home Delivered With Milkbasket

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No need to carry heavy grocery bags; just add your needs to the basket and that’s it, your entire order will be delivered the very next morning, silently at your doorstep. No hassle of payment process as well!

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Embrace the monsoon with these easy and delicious dal recipes and the convenience of Milkbasket. Happy cooking!