Dal Makhani recipe
Know-How to make Dal Makhani, Dal Makhani recipe in this article. The feast of the wedding-wedding ceremony is organized today. The hosts try to make all the dishes in the festival according to the season. Now that time went when the only nonveg was used to be attractive, Vege’s feast also brings water to the guests’ mouth. In this one is Dal Makhani.
The lentil is the whole urad and the layer of butter above it. Seeing the food, we tempt. Dal Makhani is famous for its different flavor. In Maharashtra, people take the Dal Makhani as a snack from morning and evening bread. Guests in Punjab and Uttar Pradesh are the first choices for the Dal Makhani wedding-wedding ceremony. Read also.
Preparation time 12 hours (Lentils soak overnight in water)
Cooking time 35 minutes
Difficulty level Easy
Cuisine Punjabi, North Indian
Dal Makhani recipe Ingredients
(1 cup = 250 ml)
Whole Urad dal (lentils) 1/2 cup (soak overnight in water)
Rajma 0 2 teaspoons (soak overnight)
Red chili powder 01 tsp
Coriander Powder 1/2 tsp
Turmeric powder 1/2 tsp
Ginger about 02 inches piece
Garlic 4-5 cloves
Salt According to taste
Cumin seeds 1/2 tsp
Butter 02 tbsp
Fresh cream 03 tbsp
Green Chilli 2-3 (Finely Chopped)
Tomato puree 1/2 cup
Onion 01 big (finely chopped)
Green coriander leaves 01 tbsp (finely chopped)
Garam Masala Powder 1/2 tsp
Sunflower Oil 01 tbsp
Water as needed
How to make Dal Makhani recipe
To prepare the popular dishes of Dal Makhani, soak whole urad dal and rajma in the water for overnight. Mix a pinch of salt in the morning, boil it in the cooker, so that it becomes very soft.
Prepare a paste of garlic and ginger and keep it aside. You can also use ready-made paste from the market.
Put oil in a pan and heat in the medium flame, if the oil becomes hot, then add 1/2 spoon cumin seeds. When the cumin seeds are crackled then you add the prepared paste of garlic and ginger and stir well. Most people make Dal makhani from sunflower oil because of traditional taste. If you want, then you can use ghee instead of oil.
When the paste is well fried (look golden color) then adds turmeric powder, chili powder and stir.
Add boiled rajma and urad dal and boil. Add 1 cup water, if it is thicker then add more water and cook for 5 minutes in medium flame. Now add butter and cook for about 2 minutes.
Add fresh cream and mix well, cook for about 1 minute. Now turn off the gas. Your Dal makhani is ready.
Take the Dal makhani in a different bowl and garnish with green coriander. Serve it hot with rice, paratha or roti. Read also.
After adding fresh cream you cannot cook for long, otherwise, the cream will burst.
After soaking the pulse, boil in a cooker for a whistle, making it very soft and creamy.
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