Masoor Dal/Dal Makhani
Masoor Dal/Dal Makhani

Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, masoor dal/dal makhani. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Masoor Dal/Dal Makhani is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Masoor Dal/Dal Makhani is something that I have loved my entire life. They’re nice and they look fantastic.

Dal Makhani a Punjabi lentil preparation with split black urad dal. A delicious creamy dal recipe, dal makhani or ma ki dal is favorite amongst all. Vahchef with Indian food videos inspires home cooks with new recipes every day.

To begin with this recipe, we must prepare a few components. You can have masoor dal/dal makhani using 20 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Masoor Dal/Dal Makhani:
  1. Get 1 cup Masoor dal
  2. Take 1/4 cup Rajma
  3. Get 1/2 tsp turmeric powder
  4. Make ready 2tablecspoons salt as per taste
  5. Prepare 4 cup water
  6. Get For tadka:-
  7. Make ready 2 tomatoes
  8. Make ready 3-4 green chillies
  9. Get 1 pc ginger
  10. Get 1/2 tbsp ghee/oil/butter
  11. Prepare 1 tsp cumin seeds
  12. Prepare 1/2 tsp mustard seeds
  13. Take 1/4 tsp hing
  14. Take 1 tsp red chilli powder
  15. Take 1/2 tsp garam masala
  16. Prepare 1 tsp dry mango powder
  17. Get leaves Coriander
  18. Prepare For garnishing:-
  19. Take 1 tbsp Cream/Malai
  20. Take 1/4 cup Roasted Tal Makhana

This dal of lentils can be found on all wedding tables and celebrations in India. Its particularity lies in its smoky taste which is obtained at the end of the cooking thanks to the dunghar method. No they are both differents Pulses (Dal's) Masoor Dal is orange in color and called as Split Red Lentil And dal makhani is made of Kali Dal called as Black Gram. Then there was masoor dal (red lentils), chana dal and moong dal which she also made once in a while.

Instructions to make Masoor Dal/Dal Makhani:
  1. Wash and soak dal and rajma for half an hour.
  2. Pressure cook with turmeric powder salt and water till 3-4whistles on medium flame.
  3. Make tomato purées with tomatoes chilli and ginger.
  4. Heat ghee in a big pan.
  5. Add cumin seeds hing and mustard seeds.
  6. Then pour tomato purée and mix
  7. Add all the spices and cook till tomato starts leaving ghee.
  8. Add cooked dal and cook till one boil.
  9. Dal is ready…transfer it to a serving bowl.
  10. Garnish with coriander leaves malai and makhana.
  11. Enjoy with jeera rice, naan or chapati

But one dal that was made only on special occasions was Dal Makhani. Makhani means "buttery", so for this recipe whole black lentils (urad sabut) is cooked with lot of butter and cream. So a dal doesn't refer to a specific dish, but to actual legumes! There are many types of dal, sometimes spelled daal or dahl. You may have heard of chana dal (chickpeas) or urad dal black lentils).

So that is going to wrap this up for this special food masoor dal/dal makhani recipe. Thank you very much for your time. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!