Flavorful Gluten-Free Dal Makhani (Black Lentil) Recipe (Easy!)
Dal Makhani – a scrumptiously delicious protein rich dish made with Black lentils and Bengal Gram simmered in tomato gravy, cream and homemade spice mix surely is my go-to one pot dish for get-togethers. This recipe uses split black lentils (with skin) cooked in an instant pot – No soaking needed!
What kind of lentils are used to make Dal Makhani?
Dal Makhani – this North Indian dish is traditionally made with whole Urad (Black lentils with skin), bengal gram and red kidney beans. The star ingredient, Urad dal is rich in proteins and starch and gives a creamy texture to the dal. Chana dal or Bengal gram gives a nutty flavor and helps make the texture smooth. Rajma or Red kidney beans add a rich taste to the dish.
What is the difference between Dal Makhani, Maa ki Dal and Dal Tadka?
Let me start with the similarity between these dishes – all three are made with lentils which in Hindi is called Dal. Now, let’s jump to the differences.
Difference between Dal Makhani and Dal Tadka: Dal Tadka is usually made with yellow lentils with a tempering of spices and ghee. Dal Makhani is made with black lentils, red kidney beans and bengal gram is quite rich.
Difference between Dal Makhani and Maa ki Dal: Both dishes are made with Urad dal (black lentils). Urad dal (Black lentils) is called “Mah di dal” or “Maa di dal” in Punjabi. While Dal Makhani is a rich dish cooked with cream and butter and is a popular party dish, Maa ki dal is a simpler lentil dish used in everyday meals.
Do I need to wash Urad dal for making Dal Makhani?
Absolutely! As a general rule of thumb, I always wash all lentils and grains until the water runs clear before cooking. This helps wash away any pesticides or chemicals used during processing. Particularly in case of urad dal, it helps remove excess starch. In this recipe, I’m using an instant pot to cook the split black lentils that didn’t need soaking. When using whole black lentils, you may want to soak for about 2-4 hours. This recipe requires NO SOAKING :).
Is Dal Makhani masala gluten-free?
Check the labeling for allergy information. Based on your intolerance level, even if the ingredients do not contain wheat, check the label on the packaging to see any cross-contamination due processing and packaging at a facility that also processes wheat. In this recipe, we’ll use a combination of special paste with whole spices, vegetables and dry spices for this delicious dish WITHOUT any store-bought Dal-Makhani spice mix.
How to make Gluten-free Dal Makhani
What ingredients do I need to make Dal Makhani?
The process of making Dal Makhani can be broken down into 3 steps, each with a set of ingredients:
- Lentils: The star ingredient in this recipe is black lentils. You can use whole black lentils or split black lentils with skin. I’m also using Chana dal (Bengal gram) for a cohesive texture. I used 1/2 cup Chana dal with 2 cups of black lentils.
Optional: You can also add Rajma (kidney beans) ~3tbps for a cup of black lentils.
- Whole Spices:
- Whole red chilli
- Cumin seeds
- Black peppercorns
- Cloves
- Bay leaf
- Fat:
- Oil+Ghee for tempering
- Butter for topping
- Whole Spices:
Vegan option: I’ve included links to products on amazon below:
- Vegetables:
- Green chillies
- Onion
- Tomatoes
- Garlic
- Ginger
- Cilantro/ coriander leaves
- Dry Spices:
- Turmeric
- Coriander powder
- Cumin powder
- Red chilli powder
- Kashmiri lal mirchi powder (optional)
- Dry Fenugreek leaves (Kasuri methi)
- Cream/ Milk: The use of cream/ milk is to make this dish rich and give the signature restaurant style look and taste.
Vegan option: For a Vegan option you may substitute it with oat milk or almond milk. Lean/Low Fat option: you may skip adding cream.
Step by step process of making Gluten-free Dal Makhani
Preparation:
- Lentils prep : Take the lentils in a bowl (Pic#1) and thoroughly wash them until the water runs clear (as explained above) and set aside (Pic#2).
- Spice paste: In a blender jar add green chillies, ginger, garlic, cloves and peppercorns (Pic#3,4). Add 1-2 tbsp of water and blend coarsely. (Pic#5)
- Vegetables: Finely chop onion and set aside (Pic#6). Cut the tomatoes into fourths and make a paste in a blender. (Pic#7)
Tempering and Cooking:
- Set the instant pot on “Saute” mode (Pic#8)and add oil and ghee. When warm, add whole red chillies and bay leaves. Saute for 30 seconds to a minute, then add cumin seeds. (Pic#9)
- Once the cumin seeds crackle, add the spice paste (Pic#10) and saute for 1-2 minutes. Then, add in chopped onions and some salt. (Pic#11)
- Cover and cook for about 2-3 minutes or until the onions are soft and transparent.
- Now add the tomato paste, saute and cover and cook for about 2-3 minutes (Pic#12,13). Add a pinch of turmeric and cook for a minute. Then, add coriander powder, red chilli powder, cumin powder and salt.(Pic#14)
- Saute for about 1-2 minutes and then add in the washed lentils (Pic#15). Add about 5-6 cups of water, and adjust salt (Pic#16,17) and close the lid of the instant pot. (Pic#18)
- Set on Pressure Cook for 14 minutes.
Adding Milk and Cream:
- Once the lentils are cooked, open the instant pot after about 10-15 minutes, taking care to completely release the pressure.
- Now, using a mathani* (a hand churning device made of wood or metal), churn the lentils (Pic#19). I’ve included a link to mathani here. This process helps blend the cooked lentils and makes the consistency thicker.
*Pro Tip: You can also use a hand blender on low setting or a whisk for this step.
- Set the instant pot on “Saute” mode. Dry roast kasuri methi (dry fenugreek leaves) on a pan for about 20-30 seconds or until they turn aromatic. (Pic#20)
- Once the lentil mixture starts a low boil, add about 3/4 cup milk (Pic#21). I recommend adding full cream milk for a thick, rich and creamy texture.
- Add roasted kasuri methi to the lentils (Pic#22). Ideally, you may want to let it cool slightly, hand crush them and then add it to the dal.
- Blend well and bring to a boil. Add a dollop of butter and mix well (Pic#23). You can stop here, or for a fancy touch, proceed to the next step for additional tempering.
The Glam touch!
In a small pan, add some ghee/butter. When warm, add 1 tsp kashmiri lal mirchi powder (paprika powder) for some additional color to the dish (Pic#24). You can directly add this tempering in the same dish you’ll be serving this delicious dish (Pic#25)! Top it off with a generous dollop of butter and your family will soon be licking their fingers :)!
What goes well with Dal Makhani?
Dal Makhani is enjoyed with Basmati rice, Jeera Rice, quinoa, gluten-free roti or paratha.
Related Recipes:
FLAVORFUL GLUTEN-FREE DAL MAKHANI (BLACK LENTIL) RECIPE (EASY!)
Equipment
- 1 Instant Pot/ Pressure Cooker
- 1 Mathani Hand churner
Ingredients
Lentils
- 2 cups Black split lentils (with skin)
- ½ cup Chana dal (Bengal gram)
Whole Spices
- 2-3 Whole Dry Red chillies
- 5-6 Cloves
- 10-12 Black peppercorns
- 2 Bay Leaves
- 1 tsp Cumin seeds
Fat
- 1 tbsp Ghee
- 1 tbsp Oil
- 1 tbsp Butter Optional
Vegetables
- 1 Medium Red onion
- 3-4 Large Tomatoes
- 5-6 Garlic cloves
- 2-3 Green chillies
- 1 inch Ginger
Instructions
Preparation
- Thoroughly wash the lentils until the water runs clear and set aside. In a blender jar add green chillies, ginger, garlic, cloves and peppercorns. Add 1-2 tbsp of water and blend coarsely.
- Finely chop onion and set aside. Cut the tomatoes into fourths and make a paste in a blender.
Tempering and Cooking
- Set the instant pot on "Saute" mode and add oil and ghee. When warm, add whole red chillies and bay leaves. Saute for 30 seconds to a minute, then add cumin seeds.
- Once the cumin seeds crackle, add the spice paste and saute for 1-2 minutes. Then, add in chopped onions and some salt.
- Cover and cook for about 2-3 minutes or until the onions are soft and transparent. Now add the tomato paste, saute and cover and cook for about 2-3 minutes. Add a pinch of turmeric and cook for a minute. Then, add coriander powder, red chilli powder, cumin powder and salt.
- Saute for about 1-2 minutes and then add in the washed lentils. Add about 5-6 cups of water and close the lid of the instant pot.
- Set on Pressure Cook for 14 minutes.
Adding Milk and Cream
- Once the lentils are cooked, open the instant pot after about 10-15 minutes, taking care to completely release the pressure.
- Now, using a mathani (a hand churning device made of wood or metal), churn the lentils. This process helps blend the cooked lentils and makes the consistency thicker. You can also do this process using an electric blender on low setting for just 10-20 seconds.
- Set the instant pot on "Saute" mode. Once the lentil mixture starts a low boil, add about 3/4 cup milk. I recommend adding full cream milk for a thick, rich and creamy texture.
- Dry roast kasuri methi for 10-20 seconds and add to the lentils. Blend well and bring to a boil. You can stop here, or for a fancy touch, proceed to the next step for additional tempering.
The Glam touch
- In a small pan, add some ghee/butter. When warm, add 1 tsp kashmiri lal mirchi powder (paprika powder) for some additional color to the dish. You can directly add this tempering in the same dish you'll be serving this delicious dish! Top it off with a generous dollop of butter and your family will soon be licking their fingers 🙂
