Garlic Naan and Dhaba-Style Garlic Dal Makhani

Name: Garlic Naan and Dhaba-Style Garlic Dal Makhani
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 2 cups all-purpose flour (about 250 grams); 1/4 cup plain yogurt (about 60 grams); 1 tablespoon baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon salt; 2 teaspoons sugar; 2 tablespoons oil; as needed Warm water; as needed Finely chopped garlic; Nigella seeds (kalonji), as desired; as needed Chopped fresh cilantro,; 1 cup whole black lentils (urad dal) (about 200 grams); 1/4 cup kidney beans (about 50 grams); 3 cups water (about 700 ml); 1/2 teaspoon salt; 2 tablespoons ghee (clarified butter); 2 onions, finely chopped; 1 tablespoon ginger-garlic paste; 2 teaspoons Kashmiri red chili powder; 4 tomatoes, pureed; 1 teaspoon salt; 1 teaspoon coriander powder; 1/2 teaspoon cumin powder; 1 teaspoon garam masala; 2 tablespoons chopped fresh cilantro; 2 tablespoons butter; 1 teaspoon dried fenugreek leaves (kasuri methi); 1 tablespoon heavy cream; 8-10 garlic cloves for tempering

Poonam Varshney @lapparlapparkitchen

Who doesn't love Dal Makhani and naan? Kids especially enjoy it! Today, I've made a quick and easy version of naan and dal that everyone will love.

Poonam Varshney @lapparlapparkitchen

Who doesn't love Dal Makhani and naan? Kids especially enjoy it! Today, I've made a quick and easy version of naan and dal that everyone will love.

Saved

Ingredients

1 hour

Serves 4 servings

For Garlic Naan:
2 cupsall-purpose flour (about 250 grams)
1/4 cupplain yogurt (about 60 grams)
1 tablespoonbaking powder
1/4 teaspoonbaking soda
1/2 teaspoonsalt
2 teaspoonssugar
2 tablespoonsoil
as neededWarm water
as neededFinely chopped garlic
Nigella seeds (kalonji), as desired
as neededChopped fresh cilantro,
For Garlic Makhani Dal:
1 cupwhole black lentils (urad dal) (about 200 grams)
1/4 cupkidney beans (about 50 grams)
3 cupswater (about 700 ml)
1/2 teaspoonsalt
2 tablespoonsghee (clarified butter)
2onions, finely chopped
1 tablespoonginger-garlic paste
2 teaspoonsKashmiri red chili powder
4tomatoes, pureed
1 teaspoonsalt
1 teaspooncoriander powder
1/2 teaspooncumin powder
1 teaspoongaram masala
2 tablespoonschopped fresh cilantro
2 tablespoonsbutter
1 teaspoondried fenugreek leaves (kasuri methi)
1 tablespoonheavy cream
8-10garlic cloves for tempering

Saved

Steps

1 hour

1

In a bowl, combine the flour, yogurt, salt, sugar, baking powder, baking soda, and oil. Mix well, then add warm water as needed to knead into a soft dough. Cover and let it rest for 2 hours.
2

After 2 hours, once the dough is soft and risen, knead it again and divide it into equal portions, depending on the size of naan you want.
3

Grease the dough balls lightly, cover, and let them rest for another 10 minutes. This will make the naan even softer.
4

Take one dough ball and roll it out into an oval shape. Sprinkle chopped garlic, a little nigella seeds, and chopped cilantro evenly on top. Roll it out to about 1/2 inch thick.
5

Brush water on the back side of the naan so it sticks well to the skillet, giving you that restaurant-style naan.
6

Cook one side on a hot skillet, then use tongs to cook the other side directly over a low flame until the naan is soft and nicely cooked.
7

Brush the cooked naan with butter. Your garlic naan is ready to serve. Now, let's prepare the makhani dal.
8

Rinse the lentils and kidney beans well, then soak them overnight with 1 teaspoon baking soda. In the morning, rinse again and cook in a pressure cooker with water and salt for 10-12 whistles until soft.
9

In a pan, heat ghee and sauté the onions until golden brown. Add the ginger-garlic paste and cook until fragrant.
10

Add Kashmiri red chili powder and stir, then add the tomato puree and cook for 5 minutes. Add salt, coriander powder, and cumin powder, and cook the gravy until the oil separates.
11

Add the cooked lentils and beans to the gravy and simmer for 10-15 minutes. Add hot water if needed for desired consistency and color.
12

Add 1 tablespoon chopped cilantro and simmer to enhance the flavor. After a few minutes, add butter, dried fenugreek leaves, garam masala, and the remaining cilantro. Simmer a bit longer, then stir in the cream.
13
14

Now prepare the tempering: In a pan, heat 1 tablespoon butter and 1 tablespoon oil. Add finely chopped garlic and sauté until light golden. Finally, add 1 teaspoon Kashmiri chili powder to finish the tempering.
15

Pour the tempering over the cooked dal. This will give it a beautiful color and delicious flavor.
16

Garnish with cream and serve hot with the garlic naan you prepared.