Dal Makhani

Name: Dal Makhani
Total time: 2400 s
Yield: 5 person
Cuisine: Indian
Ingredients: 1/2 cup Whole black gram; 3 tbsp Red kidney beans (rajma); 1 tbsp salt; 3 cup water; 2 tbsp oil; 2 tbsp ghee; 4 cloves; 4 whole black pepper; 1 inch cinnamon piece; 1 bay leaf; 1 tsp cumin seeds; 1/2 tsp asafoetida; 1.5 tbsp ginger garlic paste; 2 midium size finely chopped onion; 1 big size finely chopped tomatoes; Salt as per taste; 1 tbsp red chilly powder; 1 tbsp coriander cumin powder; 1 tsp garam masala; 1 tsp kitchen king masala; 1 tbsp green chilly Paste; 3 tbsp Amul fresh cream; 1 tbsp butter; 1 tsp kasuri methi; Fresh cream; Butter; leaves Green coriander; slices Lemon; Round shapes onion rings

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#thc
#thcweek1
#Dal
#cookpadindia

An ideal Dal Makhanirecipe which taste’s great when served with jeera rice or roti. basically it is prepared with the combination of black urad dal and rajma beans or kidney beans. both the grains are slow cooked in a pot and added with cream or malai which adds the richness to this black dal recipe.
Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices. The recipe does complete justice to the name and uses plenty of butter which balances out the heat from the spices and makes the final dal rich and creamy. Try out this restaurant style recipe at your next family gathering to get accolades of praise your way. In my home we always make dal makhani in large quantities to ensure some left overs, because this black dal tastes even better the next day even when, eaten right out of the fridge.

#thc
#thcweek1
#Dal
#cookpadindia

Daxa Parmar @Daxa_2367

Vadodara, Gujarat, India

#thc
#thcweek1
#Dal
#cookpadindia

Saved

Ingredients

40 minutes

5 person

1/2 cupWhole black gram
3 tbspRed kidney beans (rajma)
1 tbspsalt
3 cupwater
👉 For Tempering :--
2 tbspoil
2 tbspghee
4cloves
4whole black pepper
1 inchcinnamon piece
1bay leaf
1 tspcumin seeds
1/2 tspasafoetida
1.5 tbspginger garlic paste
2midium size finely chopped onion
1big size finely chopped tomatoes
Salt as per taste
1 tbspred chilly powder
1 tbspcoriander cumin powder
1 tspgaram masala
1 tspkitchen king masala
1 tbspgreen chilly Paste
3 tbspAmul fresh cream
1 tbspbutter
1 tspkasuri methi
👉 For Garnishing :--
Fresh cream
Butter
leavesGreen coriander
slicesLemon
Round shapes onion rings

Saved

Steps

40 minutes

1

First wash the whole black gram and red kidney beans with clean water and soak for 3 to 4 hours.
2

Then drain all the water from black gram and Rajma and add water and salt in the pressure cooker and boil it by blowing 3 whistles on the flame of medium gas. Now when black gram and kidney beans are boiled,, open the cooker and immediately mixing both black gram and kidney beans from hand whisker.
3

Now let's Tempering This dal. Heat oil and ghee in a pan and add cloves, black pepper seeds, cinnamon, bay leaf, cumin seeds and asafoetida. Then add ginger garlic paste and saute for 1 minute.
4

Then add chopped onion and saute on medium gas flame till it turns pink. Now add chopped tomatoes and salt and saute till oil is released.
5

Now add dry spices in it. Add red chilli powder, coriander cumin powder, garam masala, kitchen king masala and green chilli paste, mix and saute for 2 to 3 minutes on slow gas flame.
6

Then add boiled kidney beans and lentils of black gram in the required amount of water, cover the lid and let it boil for 10 to 15 minutes. Stir occasionally so that the dal does not stick.
7

Now add fresh cream, butter and kasuri fenugreek and mix well. Now turn off the gas flame.
8

Now this dal makhani is ready. Serve hot and delicious dal makhni, garnished with fresh cream, butter, green coriander, lemon slices and onion rings.
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