Who knew lentils were secretly creamy? The truth about dal makhani’s rich texture

Dal makhani, he reveals, is made from black urad, or vigna mungo which produces more mucilage than other dals. So when you soak it for more than 8 hours and cook it at low heat for more than 90 minutes, the mucilage from the dal makes it naturally thick and creamy.

 

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Usually, restaurants add lots of butter and cream to dal makhani to make it creamy quickly. But the real secret to its creaminess is the mucilage from the lentils, not the butter or cream!

Ipsita Chakraborty, senior nutrionist at Hungry Koala, agrees, “In dal makhani, mucilage plays a critical role in creating the creamy texture that the dish is famous for. It thickens the dal naturally, providing a silky mouthfeel that enhances the overall sensory experience of the dish.”

How does the type of dal used contribute to the production of more mucilage?

According to Chakraborty, black urad dal, compared to other types of dal, has a higher mucilage content, which significantly contributes to the creamier consistency of dal makhani. 

“The outer black skin of urad dal is particularly rich in this viscous substance, and its slow breakdown during cooking maximises the release of mucilage,” she confirms. 

According to content creator Krish Ashok, dal makhani is “usually the dal dish that people order at restaurants because yellow dal is easy to make at home.” (Source: Freepik)

Impact of traditional cooking methods

The traditional method of slow-cooking dal makhani, often overnight on a low flame, along with pre-soaking the dal, Chakraborty informs, facilitates the gradual release and better integration of mucilage into the dish. 

This slow process not only enhances the flavour development, but also allows the mucilage to thicken the dal naturally without needing additional thickening agents.

Nutritional benefits of mucilage

“Mucilage serves as a soluble fibre, which is beneficial for gut health. It helps in regulating bowel movements, supports the growth of beneficial gut bacteria, and can contribute to better glycemic control,” she says.

Consuming dal makhani can thus provide digestive benefits while also being part of a fibre-rich diet that supports overall health!