Hosting a Diwali or New Year Party this year? You can’t find an appetizer more perfect than this fusion Dal Makhani Fondue! Don’t forget garlic naan for dipping!
This Dal Makhani Fondue combines Indian classic creamy dal and gruyere cheese that comes together in this perfect, party appetizer. It’s easy, delicious, addicting, fun, crowd-pleaser, and something you’ll make again and again.
Let’s learn to make this Dal Makhani Fondue recipe with a step-by-step process and video.
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This recipe is another example of how much we love fusion recipes this year! J
Fondue is such a fun and informal way to gather friends and family together. Originally the cheese fondue is made only using different types of melting cheese, wine, and garlic.
But this Dal Makhani Fondue however is an Indian-Swiss fusion. Lip-smacking dal makhani served with a cheesy twist.
Before heading to the recipe, let’s learn about Fondue and Dal Makhani in brief.
Fondue
The name fondue originates from the French term for “to melt,” but the origin of the dish is Switzerland
It is a Swiss melted cheese dish served in a pot over a portable stove heated with a candle or spirit lamp and eaten by dipping bread into the cheese using long forks.
Cheese fondue consists of a blend of cheeses, wine, and seasoning. Some use beer instead of wine. The texture of this dish is creamy and smooth.
Fondue is perfect for all sorts of occasions, whether you’re having a small gathering of friends or making it for a dinner date, it can work for any meal of the day.
Dal Makhani
Creamy & buttery Dal Makhani is one of India’s most popular dal. Black lentils and small kidney beans are cooked with a lot of butter and cream making it a special dish. It is Best enjoyed with naan and Jeera rice!
So I have combined both classic dishes and created one lip-smackingly good appetizer recipe – Dal Makhani Fondue.
It has all the dal makhani and fondue flavors. Plus making this recipe is easy and you can pre-prep some parts ahead of time very easily. So it’s perfect for parties.
I like to serve this fondue with garlic naans, but this will taste great with garlic bread too.
Why you will make this recipe?
- Hosting friends for fondue is a fabulous way to celebrate any festival as a group.
- Perfect for a big crowd.
- It feels like a special treat, is welcoming and cozy.
- Sounds fancy but making this is so simple.
- It’s creamy, wonderful, indulgent, cheesy and so hard to resist
Ingredients required
For Dal Makhani
- Protein – The base of the dal makhani is a Whole black lentil (Sabut urad dal) and Rajma also known as kidney beans. I have used a small variety of kidney beans. You will find both in the Indian Grocery store.
- Spices – you will need red Kashmiri powder, turmeric, garam masala, Kasuri methi, and salt
- Aromatics – Onion, garlic, and ginger. Make sure to use fresh.
- Fat – Ghee, butter, and cream are a must when you are making dal makhani for those authentic flavors.
- Tomato – make sure to use red ripe tomatoes. Store-bought tomato puree also works in this recipe.
For Cheese fondue
- Cheese – I have used a combination of smocked greyer cheese and cheddar cheese. I used smocked greyer cheese to give those authentic smoky flavors to the recipe. Make sure to use GOOD quality cheese. All these cheeses are available at whole foods, sprouts, or any other grocery stores.
- Other than the above ingredients, you will need Garlic bread or garlic naan for serving.
Step by step Process
- Wash and rinse urad dal and rajma in a large bowl. Soak in 3 cups water for 6 hours or overnight.
- In the morning, drain the water in which the dal and rajma were soaked. Transfer them to a pressure cooker along with 4 cups of water.
- Pressure cook for 10 whistles. Let the pressure release naturally.
- Note – The rajma and dal should be completely cooked and you should be able to easily mash them with your fingers.
- If using the Instant pot, pressure cooks them on high pressure for 35 minutes with natural pressure release.
- Mash ¾ of the rajma and dal using the back of the spoon, potato masher, or hand blender. The mixture should look like a thick paste yet some dal and rajma are visible. Keep it aside.
- In a large pot/pan, melt butter and ghee on medium heat.
- Now add the onion, garlic, and ginger. Saute them for about 2 to 3 minutes or until it onion is transparent. Keep stirring it frequently so that it doesn’t burn.
- Add the tomato, 1 teaspoon salt, and Cook for 2 minutes or until the fat starts oozing out from the sides.
- Now switch off the flame and let the mixture cool down.
- Take this sautéed mixture along with 1 cup of water into a blender jar and make a smooth paste.
- Take this paste into a pan and add garam masala, Kashmiri red chili powder, turmeric powder, Kasuri methi, and 1 teaspoon salt. Mix to combine.
- Now add the boiled dal and rajma mixture and mix. Turn on the flame on medium.
- Add 2 cups of water, stir and let it simmer on low to medium heat for around 25 minutes. Stir often else dal will stick. Add water if required.
- Also, add the cream and lime juice. Mix well. Dal will become creamy by now.
- Now switch off the flame and add in cheese, a little at a time, stirring well between each addition to ensure a smooth fondue.
Serving
- Take garlic naan or tandoori roti and cut it into 8 long strips. Roll it and insert a long cocktail pick or fondue forks.
- Arrange them on a platter. If necessary, carefully pour the fondue into a fondue pot. You can serve this fondue in a dutch oven or regular bowl too.
- Tip – Make sure it is hot while serving it.
- Dip garlic naan and enjoy!
Notes, Pro-tips, and quick FAQs
- For quicker melting fondue, grate—do not chop—the cheese.
- Add the Cheese Slowly and Stir Constantly. Don’t try to rush it.
- Use Good-Quality Cheese. It will be more expensive but worth it.
- You may use 1 cup whole urad dal only in case you don’t have kidney beans or don’t like them in your dal makhani.
- You can add more cheese if you like.
You can also use swiss, fontina, and parmesan cheese. Fresh mozzarella or Indian Amul cheese works fine too.
This can be stored for up to 2 days. Keep it in the refrigerator. Reheat gently over a double boiler, adding additional water or vegetable stock as needed to thin the fondue and reach the right consistency.
To make the process easy on your party day or busy day, make dal makhani ahead of time (you can make it 3 days in advance) and store it in the refrigerator.
When you are ready to serve, take the dal in a pot, and some water for the right consistency. Once dal is hot and bubbling, add the cheese a little at a time. Let the cheese melt and switch off the flame.
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Dal Makhani Fondue
Ingredients
- ¾ cup Whole Urad Dal
- ¼ cup Kashmiri Rajma kidney beans
- 2 cups tomatoes chopped
- 1 cup onion chopped
- 1 tablespoon grated garlic
- ½ tablespoon grated ginger
- ½ tablespoon kashmiri red chili powder
- 1 teaspoon garam masala
- ¼ teaspoon turmeric powder
- 2 teaspoon salt or to taste
- 1 teaspoon kasuri methi
- 2 tablespoon butter
- 1 tablespoon ghee
- 3 tablespoon heavy cream
- 1 tablespoon lime juice
- 100 grams smocked Gruyere cheese grated (you can use regular gruyere cheese too) (1 and ¾ cups grated)
- 50 grams grated medium cheddar cheese (about a cup)
- 3 tablespoon cilantro and 1 tablespoon melted butter for garnishing.
10 to 12 store-bought or homemade Naan or Tandoori roti. You can use small pieces of garlic bread too
Instructions
- Wash and rinse urad dal and rajma in a large bowl. Soak in 3 cups water for 6 hours or overnight.
- In the morning, drain the water in which the dal and rajma were soaked. Transfer them to a pressure cooker along with 4 cups of water.
- Pressure cook for 10 whistles. Let the pressure release naturally.
- Note – The rajma and dal should be completely cooked and you should be able to easily mash them with your fingers.
- If using the Instant pot, pressure cooks them on high pressure for 35 minutes with natural pressure release.
- Mash ¾ of the rajma and dal using the back of the spoon, potato masher, or hand blender. The mixture should look like a thick paste yet some dal and rajma are visible. Keep it aside.
- In a large pot/pan, melt butter and ghee on medium heat.
- Now add the onion, garlic, and ginger. Saute them for about 2 to 3 minutes or until it onion is transparent. Keep stirring it frequently so that it doesn’t burn.
- Add the tomato, 1 teaspoon salt, and Cook for 2 minutes or until the fat starts oozing out from the sides.
- Now switch off the flame and let the mixture cool down.
- Take this sautéed mixture along with 1 cup of water into a blender jar and make a smooth paste.
- Take this paste into a pan and add garam masala, Kashmiri red chili powder, turmeric powder, Kasuri methi, and 1 teaspoon salt. Mix to combine.
- Now add the boiled dal and rajma mixture and mix. Turn on the flame on medium.
- Add 2 cups of water, stir and let it simmer on low to medium heat for around 25 minutes. Stir often else dal will stick. Add water if required.
- Also, add the cream and lime juice. Mix well. Dal will become creamy by now.
- Now switch off the flame and add in cheese, a little at a time, stirring well between each addition to ensure a smooth fondue.
Serving
- Take garlic naan or tandoori roti and cut it into 8 long strips. Roll it and insert a long cocktail pick or fondue forks.
- Arrange them on a platter. (Optional) carefully pour the dal makhani fondue into a fondue pot. You can serve this fondue in a dutch oven or regular bowl too.Tip – Make sure it is hot while serving it.
- Garnish fondue with 1 tablespoon of butter, some cream, and chopped cilantro.
- Dip garlic naan and enjoy!Note – The color of this dish will depend on the cheese you use.
Video
Notes
- For quicker melting fondue, grate—do not chop—the cheese.
- Add the Cheese Slowly and Stir Constantly. Don’t try to rush it.
- Use Good-Quality Cheese. It will be more expensive but worth it.
- You may use 1 cup whole urad dal only in case you don’t have kidney beans or don’t like them in your dal makhani.
- You can add more cheese if you like.
- You can also use swiss, fontina, and parmesan cheese. Fresh mozzarella or Indian Amul cheese works fine too.
- This can be stored for up to 2 days. Keep it in the refrigerator. Reheat gently over a double boiler, adding additional water or vegetable stock as needed to thin the fondue and reach the right consistency.
Nutrition
Warm Regards,
Dhwani.
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