Dal Makhani & Naan

Dal Makhani is a delicious Indian dish typically consisting of Urad Dal (black matpe beans or black lentils) and Red Kidneys.  It is cooked into a creamy stew-like consistency, served warm with a traditional Indian bread such as Naan or Paraatha.  This is a vegan, gluten-free, egg-free dish.  Serve with the Naan bread recipe which follows or the gluten-free flatbread suggestion, also below.

(this recipe is adapted from a punjabi dal makhani recipe found on Food.com)

Punjabi Dal Makhani

Servings: 4-6

Ingredients

3/4 cup Urad Dal ( black matpe beans or black lentils)

1/4 cup red kidney beans ( rajmah)

2 teaspoons cumin seeds

8 garlic cloves, pasted

2 inches gingerroot, grated

1 teaspoon garam masala powder

1/2 cup fresh cream

1 teaspoon red chili powder

3 tablespoons butter

2 extra large tomatoes, peeled, seeded and diced

1 onions, finely diced

1 tablespoon oil

Salt

Fenugreek, powdered – to taste

Directions

Soak whole black urad dal and red kidneys overnight in 3-4 cups of water.

Cook the soaked dal and rajma in the same water with salt, red chili powder and half the grated ginger until dal and kidneys are cooked and soft.

Heat oil and butter in a thick-bottomed pan. Add cumin seeds, when it crackles add onions and sauté until golden brown.

Add remainder of ginger, along with the garlic and tomatoes. Sauté until tomatoes are well mashed and fat starts to leave the masala. Add boiled dal and kidney beans to this. Do not add the liquid at first.  Mash the dals with the back of the ladle while stirring continuously, this gives that creamy texture to the dal .

Add the liquid and some water if required and simmer on very low heat for fifteen minutes.

Add fresh cream and garam masala powder let it simmer for another five minutes. Finish off with a couple of pinches of Kasoori methi (fenugreek) powdered.

Serve hot with Naan or Paraatha.

Tip: Replacing the tomatoes with 4 tablespoons of thick tomato paste will enhance the taste and color of the dish.

 My Favorite Naan Recipe Ever

(Recipe adapted from The All-New All-Purpose Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker, the 1997 revision)

Warning:  This Naan recipe is NOT gluten-free, but is absolutely delicious for anyone who can have gluten...  I would highly recommend this accompany your Dal Makhani.  (for a gluten-free option please see below.)

 Traditional Naan in India is baked in the clay Tandoori ovens, but in a regular oven as most of us have, Naan can be made on a baking stone or an inverted baking sheet.  Just be sure to preheat your oven and stone/baking sheet before you are ready to bake your naan.

For more information on how traditional naan is baked and the use of Tandoori ovens, there are lots of incredible YouTube videos on this as well as ideas for making your own Tandoori oven (which I would love to try one day!).  Simply go to YouTube and search or do a Google search...Have fun checking them out!

Combine in a large mixing bowl or the bowl of a heavy-duty mixer:

2 c. bread flour

1/2 tsp. salt

1 1/4 tsp instant dry yeast (if using active dry yeast please remember to dissolve yeast in 2 Tbs. warm water before adding to the flour, you will not need to dissolve instant dry yeast.) 

Then Add:

2 Tbs. melted butter or vegetable oil (or you can substitute olive oil or coconut oil if desired)

3/4 c. yogurt or buttermilk, at room temp (if you have neither you can use milk and add 2 tsp of vinegar to it, and let it sit to sour, it will "curdle" slightly, this is good.)

1 tsp - 1 Tbs water as needed.

Mix by hand or on low speed until a soft ball of dough is formed.  Knead for about 10 minutes by hand or with the dough hook on low to medium speed until the dough is smooth and elastic.  Transfer the dough to an oiled bowl and turn it over once to coat.  Cover with plastic wrap and let rise at room temperature for about 1 1/2 hours.  Punch the dough down and divide equally into 4 pieces.  Roll into balls, cover, and let rest for 10 minutes.

 Place a baking stone or inverted baking sheet in the oven and preheat to 475 degrees F.  Roll out each ball of dough into an oval 8-10 inches long and about 1/4 inch thick.  Place as many ovals as will fit without touching directly onto the baking stone or baking sheet and bake until each oval starts to get puffy flip over and bake for about 1-2 minutes longer.  Remove from oven and brush the tops if with 1-2 Tbs melted butter and sprinkle with about 2 Tbs minced scallions, green onions, or poppy seeds or a combination if desired and fold in half keeping the butter and toppings on the inside.  Place naan in a cloth-lined basket or plate, keep covered and serve warm.

FOR GLUTEN-FREE FLATBREAD:

If you would like to enjoy the Dal Makhani above with a gluten-free flatbread, please try the Buckwheat Pizza Crust recipe and just bake it like you would for pizza without adding the pizza toppings.  When it is finished baking simply brush on some melted butter and sprinkle with sliced green onions or you can use garlic butter as well.  (You will not be able to successfully fold this bread in half as directed with the naan.)  You may just leave it plain if you prefer. Anyway you eat it, this is a delicious gluten-free option to accompany your Dal Makhani.