Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to make a special dish, daal makhani. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Daal makhani is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are nice and they look wonderful. Daal makhani is something that I have loved my whole life.
Heat vegetable oil in a saucepan over medium-high heat. Dal makhani recipe with step by step pics. This dal makhani recipe is restaurant style & tastes awesome.
To begin with this particular recipe, we have to prepare a few components. You can have daal makhani using 15 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Daal makhani:
- Get 3/4 cup urad dal
- Make ready 1/4 cup Rajma
- Take 6 cloves garlic
- Take 2 tsp ginger paste
- Make ready 3 small green chillies
- Take 1/2 cup tomato puree
- Take 1 tsp salt
- Get 1 tsp red chilli powder
- Make ready 1 tsp garam masala
- Prepare 1 tsp coriander powder
- Make ready 1 tbsp ghee
- Prepare 3 tbsp butter
- Make ready Some cream (full fat)
- Take 1 tsp sugar
- Make ready Coriander
It is one of the most popular lentil dishes originated in the Punjab region of India and Pakistan. Dhal or dal refers to lentils and makhani translates to buttery. Dal makhani literally means buttery dal. Dal makhani is one of the most popular Indian dishes.
Steps 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!
This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices. The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich. Dal makhani is my third recipe of yours which I tried. I tried your palak paneer and dal tadka recipes and they came out SUPERB! I am definitely cooking dal makhani for my parents and siblings when I visit them in Jordan and will also bring a bag of urad dal since no way I will find it in Jordan.
So that’s going to wrap it up for this special food daal makhani recipe. Thank you very much for reading. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
