Hey everyone, it’s Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, daal makhani. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Daal makhani is one of the most favored of current trending foods on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes delicious. They’re nice and they look wonderful. Daal makhani is something that I have loved my entire life.
Dal makhani recipe with step by step pics. This dal makhani recipe is restaurant style & tastes awesome. If you love authentic punjabi food then you are going to love this dal makhani even more.
To begin with this recipe, we have to first prepare a few ingredients. You can have daal makhani using 15 ingredients and 12 steps. Here is how you can achieve it.
The ingredients needed to make Daal makhani:
- Get 3/4 cup urad dal
- Get 1/4 cup Rajma
- Take 6 cloves garlic
- Take 2 tsp ginger paste
- Make ready 3 small green chillies
- Prepare 1/2 cup tomato puree
- Take 1 tsp salt
- Prepare 1 tsp red chilli powder
- Get 1 tsp garam masala
- Get 1 tsp coriander powder
- Make ready 1 tbsp ghee
- Get 3 tbsp butter
- Take Some cream (full fat)
- Prepare 1 tsp sugar
- Prepare Coriander
Wash and soak black urid whole and rajma overnight. Dal Makhani has a lot of different names. It is also known as Kaali (Black) Daal or Maa ki Daal. It is a very typical and traditional dhaba dish and has a fantastic rustic flavor, an all time classic party dish.
Instructions to make Daal makhani:
- Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight.
- In the morning, drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt. Add around 3.5 cups water.
- Pressure cook on high-medium heat for 2 whistles, then lower the heat to low-medium and cook for another 20 minutes.
- Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers.
- Mash some of the dal and rajma using a potato masher. Then turn on the heat to lowest heat and let the dal simmer while you make the masala.
- To make the masala, in a large pot/pan, heat 2 tablespoons butter (I use and recommend amul salted butter here) and 1 tablespoon ghee on medium heat.
- Once the butter melts and is hot, add the finely grated onion. Cook the onion for around 6 to 7 minutes or until it turns light golden brown. Keep stirring it continuously so that it doesn't burn and keep heat on medium.
- Add the ginger garlic paste and cook for 1 to 2 minute until the raw smell goes away.
- Add the tomato puree and mix. Cook for 2 minutes or until the puree mix well with masala and oil starts oozing out from the sides.
- Add in the boiled dal and Add 1/2 cup water, stir and set heat to low. Let it simmer on low heat uncovered for around 45 minutes.
- Stir often (every 10 minutes or so) else dal will stick to the bottom of the pot. You will also need to add water. I added total of 1.5 cups water as the dal was simmering.
- Garnish dal makhani with more cream and coriander serve with butter. Enjoy!
Daal makhani -Black lentils and kidney beans cooked with cream - North India's favourite daal!! Daal Makhani or Maa di Daal - This is probably the most popular Indian lentil preparation across the world. A creamy lentil dish cooked with whole black lentils and kidney beans, lightly spiced to enjoy as a chili or over rice! This recipe has been copied reproduced many many times across the internet. This is the original one, given to me personally by the Chefs at the Oberoi in Bangalore.
So that’s going to wrap it up for this special food daal makhani recipe. Thanks so much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
