Introduction: "Dal Makhani and Naan"- My Version
Dal makhani with Naan is one of my favourite food. They both cook so deliciously that you will starve to eat it at breakfast, lunch and dinner.
Dal makhani is a staple food loved by India. Where “Dal” means lentils and “makhani” means “like butter” because of its smooth texture. Originally dal makhani is cooked with black lentils and kidney beans. But I don’t like black lentils and kidney beans so, I have replaced black lentils and kidney beans with green lentils. Green lentils taste even more delicious and cook faster.
Naan is a flatbread which complements dal makhani. Traditionally at restaurants, naan is prepared in tandoor. But don’t worry here I have shared a recipe for you to cook naan just on a regular fry pan. I have also shared an additional step to make the naan more appealing and more flavour full.
let's get started!
Step 1: Making Dal Makhani
- Green lentils
- Green Chillies
- Coriander powder
- Cumin powder
- Red chilli powder
- Fresh cream
- Kasturi methi (dried fenugreek leaves)
- Garam masala
Step 1: Preparing the lentils
- Properly wash and soak 250gms of Green lentils for 6~8hrs.
- Drain the water and keep lentils aside.
- In a pot add lentils, freshwater( just above an inch level from lentils), 2 tsp salt, 1-inch grated ginger and 2 chopped chillies.
- Set the pot on flame and cook the lentils. It usually takes 15~20 min.
- Cook lentils until they can be easily smashed on fingers.
- Turn off the flame and don’t overcook it.
Step 2: Preparing the seasoning
- In another pot heat 1 tbsp of oil and stir fry 1 finely chopped onion till it softens.
- Add 2tsp coriander powder, 2tsp cumin powder, 1tsp red chilly powder, ½ tsp turmeric powder and stir for ½ of a min. Powder spices burn quickly so we need to be fast. Add 2 diced tomatoes and 2 tbsp of water to prevent burning.
- Add a pinch of salt, stir and wait till tomatoes disintegrate.
Step 3: Finale
- To the pot of cooked masala add the lentils and the water in which it was boiling.
- Add salt to taste.
- Simmer the heat and let the lentils to take in the flavours for 20~30 min.
- Now raise the flame and add a 1-inch cube of butter, 1 cup of fresh cream and stir well.
- Now add 2 tsp garam masala, 2 tsp of grounded Kasturi methi and mix well.
- turn off the flame.
Now the Dal Makhani is ready.
Step 2: Making Naan
- all-purpose flour
- Refined oil
- Baking soda
- Black cumin
- Green chutney*
Step 1: Preparing the dough
- Take 300 g of flour, ½ tsp baking soda, ½ tsp salt, 1 tsp sugar, 2 tsp oil and 1 cup yoghurt in a bowl.
- Knead them well with the required amount of milk.
- keep them aside for at least 20 min so for gluten to set.
Step 2: Shaping the Naan
- Divide the dough into six equal sections.
- Take a section of dough and flatten it using a rolling pin
- spread 2 pinches of black cumin over the flatten dough.
- Roll the pin over it gently so that black cumin gets pushed in the flatten dough.
Step 3: on the heat
- Heat the frying pan, first set flame to high and then lower the flame when the pan is hot.
- Place the naan on the pan.
- Wait for 2~3 min, in the meantime, you will see the naan taking its shape and raising.
- Flip to the other side and wait for another 2~3 min.
Step 4: The make up
- Take a 1 cm cube of butter and rub gently on the face of naan.
- Take 1~2 tsp of green chutney and rub gently with a spoon on the face of naan.
Now the naan bread is ready to serve.
I love to do the green chutney part, it further elevates the flavours of naan, giving it a punch of fresh, spicy and a hint tangy flavour.
*green chutney: make apaste of 2cup coriander leaves, 1cup mint leaves, 4 chillies, 2 cloves of garlic, 1~2 tsp citric acid or lemon juice, salt.
Step 3: Conclusion
According to the above measurements in the recipe, it could serve 3 meals. Serve a bowl of dal makhani with 2 naans and green chutney.
Cook this recipe on weekends or reunion and enjoy with your family and friends.
Participated in the
Meat Free Meal Challenge
3 years ago
Thank you for sharing your recipe! That looks amazing :)
Reply 3 years ago
thanks for the appreciation :-D