Dhal, Dahl or Dal
The correct spelling of the word for dried legumes or the Indian dish made of them can vary depending on the source & the region. According to some dictionaries, such as Cambridge & Merriam-Webster, the preferred spelling is dhal, but dahl & dal are also accepted as variants. Dal is possibly the most common spelling, but dahl is an alternative form. Therefore, there is no definitive answer to which spelling is correct, but you can choose the one that suits your preference or context.
Dhal is a general term for dried legumes, such as beans, lentils, & peas, that are commonly used in Indian cuisine. Dal can also refer to dishes made from these legumes, usually cooked with spices, herbs, & water or broth. There are many types of dal, each with different names, colours, shapes, & flavours. Some of the common ones are:
Masoor dal: red or pink lentils that are small, round, & cook quickly. They have a mild & earthy flavour & are often used to make soups or stews.
Moong dal: green or yellow mung beans that are small, oval, & cook fast. They have a sweet & nutty flavour & are often used to make salads, pancakes, or desserts.
Toor dal: yellow or orange pigeon peas that are medium-sized, flat, & cook slowly. They have a rich & creamy flavour & are often used to make dal tadka or sambar.
Chana dal: Yellow or beige split chickpeas that are large, round, & cook moderately. They have a nutty & buttery flavour & are often used to make dal fry or chana masala.
Urad dal: Black or white split black gram that are small, cylindrical, & cook moderately. They have a savory & earthy flavour & are often used to make dosa batter or dal makhani.
Dal Makhani
Ingredients
140gms whole urad dal, (whole black gram
40gms rajma (kidney beans)
750mls chicken or vegetable stock
½ cup finely diced onions
2 only diced green chilies
2 tsp ginger/garlic Paste
2 large tomatoes
½ tsp cumin seeds
2 to 3 garlic cloves
2 to 3 green cardamoms
1 black cardamom
1 inch cinnamon
1 small to medium tej patta (Indian bay leaf)
½ tsp red chili powder or cayenne pepper
2 to 3 pinches grated nutmeg
250mls chicken or vegetable stock
100mls culinary cream
¼ tsp crushed kasuri methi (dry fenugreek leaves)
3 tbsp Butter – salted or unsalted
salt as required
For Garnish
1 to 2 tbsp chopped coriander leaves (cilantro)
½ tbsp low fat cream or half & half for garnish
1 inch ginger julienne
Method:
Soak both the whole urad dal & rajma overnight in sufficient water to cover for 8 to 9 hours or overnight. Pass through a chinois rinsing lentils a couple of times draining well.
Include the lentils & 3 litres of water into a pressure cooker.
Pressure cook for 18 to 20 whistles on high, or until both the urad dal & rajma have cooked thoroughly & softened. If they are not cooked, then add about ½ cup water again & pressure cook for 4 to 5 whistles more.
The urad dal should melt in the mouth & should not give any bite or resistance when eaten. You can also just mash the urad dal with a spoon or with your fingers to check the doneness. The same rule applies for rajma too. Reserve & refrigerate the cooked lentils until required.
Using an immersion blender, puree tomatoes to a smooth consistency & set aside.
Making Dal Makhani
In a pan, melt butter & add the whole spices – cumin seeds, cloves, green cardamoms, black cardamom, 1 inch cinnamon quill & 1 small to medium tej patta (Indian bay leaf). Pan fry to sweat until spices release their oils & are aromatic.
Sauté the onions with the green chilli on a low to medium-low heat until lightly coloured, add the ginger garlic paste & cook for 1-2 minutes only & include the reserved tomato puree, red chillies & grated nutmeg.
Add the cooked urad dal & rajma lentils along with the 750mls chicken or vegetable stock. Include additional but only as required.
Slow Cooking:
Simmer the dal makhani uncovered on a low heat stirring occasionally to minimize the possibility of the makhani sticking to the bottom of the pan; heat control is imperative. Season as required. .
Upon reaching the desired consistency, add the culinary cream & stir to combine. Continue to cook for a further 5-6 minutes while maintaining a slow simmer. Remove from heat, add crushed & dried fenugreek serve dal makhani garnished with chopped coriander leaves (cilantro) & a few teaspoons of cream with naan, roti, paratha or steamed rice.