Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we’re going to prepare a special dish, dal makhani. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Dal Makhani is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Dal Makhani is something that I’ve loved my whole life.
Heat vegetable oil in a saucepan over medium-high heat. Dal makhani is a classic Indian dish made with whole urad dal, rajma, butter and spices. It is one of the most popular lentil dishes originated in the Punjab region of India and Pakistan.
To begin with this particular recipe, we have to prepare a few components. You can cook dal makhani using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Dal Makhani:
- Take 1/2 cup black whole urad dal
- Prepare 1/2 cup rajma
- Get 2 big onions
- Take 4 tomatoes
- Make ready 1 tbsp ginger paste
- Get 1 tbsp ginger paste
- Get 2-3 tbsp malai
- Take to taste Salt
- Make ready Red chilli powder as per taste
- Make ready 1 tsp garam masala
- Take 2 tbsp coriander chopped
- Get 1/2 tsp haldi powder
- Get 2 tbsp oil
- Take 1 tsp kashmiri chilli powder
A Punjabi mixed lentil curry generally made with lots of butter and cream. This recipe tastes even better the following day after reheating properly. traditionally, dal makhani recipe is prepared by simmering it overnight in a tandoor. this would enhance the taste of dal with the mixed spices. furthermore, the black urad dal and kidney beans are rich in proteins. also, black gram and rajma is high in fibre calcium and minerals. moreover, as compared to other dals like toor and moong dal, black urad dal is less in calories. in short, dal makhani served with rice makes it a balanced diet as rice is rich in carbs. Dal makhani or dal makhni is a not to be missed lentil soup from India. It is prepared from two black lentils called urad, red beans (rajma dal), tomato puree, clarified butter (ghee), cream and several spices.
Instructions to make Dal Makhani:
- Wash and soak rajma and dal overnight.
- Morning strain the water and wash it again and add water and pressure cook it till 4-5 whistles. Rajma should become soft.
- In a kadai take oil and add chopped onions and ginger garlic paste and saute till colour changes.
- Make a puree of tomatoes.
- Add the tomato puree and red chilli powder, haldi powder, garam masala, and malai and mix well. Cook on medium flame till oil floats.
- Add this mixture to boiled dal and rajma and add salt to taste and add little water if required and pressure cook till one whistle. Mash it slightly. Garnish with coriander leaves.
- Serve hot with jeera rice.
It is better to be patient because its preparation is long. This post is sponsored by Frontier Co-op. Are you familiar with dal makhani? It's a rich, spiced, lentil-based stew made for special occasions in India (especially in the Punjab region in northern India). Someday, I hope to travel there and taste it for myself.
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