Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, makhani dal (ma-razma). One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Makhani Dal (Ma-razma) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Makhani Dal (Ma-razma) is something that I’ve loved my entire life. They are nice and they look fantastic.
DAL MAKHANI/घर पर बनाएं रेस्टोरेंट जैसी दाल मखनी/How to make Dal Makhani/Punjabi Dal Makhani. Dal Makhani is one of the most popular dals in India and it's certainly my husbands favorite. It's there on the menu of every Indian restaurant and in every Indian wedding and parties.
To get started with this recipe, we have to first prepare a few components. You can cook makhani dal (ma-razma) using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Makhani Dal (Ma-razma):
- Get 1 cup Black whole urad
- Make ready 1/4 cup Rajma
- Make ready Onion 1 chopped
- Take 1 tsp Ginger Garlic paste
- Make ready 2 Tomato chopped
- Prepare 1 tsp Garam Masala
- Get 1/2 cup Milk
- Get 3-4 tsp Malai/milk cream
- Make ready Green chilies 2 finely chopped
- Take 1 tsp Red chilli powder
- Take to taste Salt
- Take Ghee/butter for shallow fry
- Make ready 1/2 tsp Jeera
Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with Naan, and Tandoori Roti (oven-baked flat bread). A rich, creamy and delicious side dish, Dal Makhani is a staple of Punjabi cuisine and is served with roti, naan or pulao. Dal Makhani is a rich creamy dal in a butter gravy.
Instructions to make Makhani Dal (Ma-razma):
- Soak urad & Rajma overnight.
- Add lentils, Rajma, 3-4 cup water, salt, green chillies, chopped tomatoes, chopped onion, ginger garlic paste in pressure cooker. Cover its lid. Cook on high heat until 2-3 whistles. Now simmer the flame. Cook it on slow flame for 10-15 minutes.
- Switch off gas. Let it cool down. Open the lid. Check whether urad & Rajma cooked or not. If not cook it for 4-5 minutes more.
- Add milk, Malai & Garam Masala. Saute well.
- Now Heat a frying pan. Add ghee/butter. Let it melt add jeera & red chilli powder. Pour this temper into Dal. Cook on slow flame again for 2-3 minutes or until Dal becomes creamy
- Garnish sone butter or cream. Serve hot with Nan or lacchha parantha
Originated in Punjab, the dish is very popular all over North India. No special occasion is complete without this dish. In this punjabi restaurant style dal makhani recipe, soaked dals and rajma are pressure cooked until soft, tempered with spices and mixed with fresh cream. The calcium and protein rich whole urad dal, chana dal, rajma, butter, fresh cream and spices makes it wholesome, nutritious and simply irresistible. Dal makhani is an urad dal and kidney bean butter curry and this vegan version of the popular Indian dish is absolutely mouth watering and delicious!
So that is going to wrap it up for this special food makhani dal (ma-razma) recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
