Dal Makhani Recipe: How To Make It At Home.

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Introduction

Hello! mate’s and welcome to my page :). Today i tell you about Dal Makhani recipe how easly made at home with easy way.

“I know, I know you already knew about this. But i have to tell my friend’s how delicious is this dish, oh by the way i have already make this 2 time’s in a week and you know what it’s superb tasty meal.”

There are some dishes that describe from Punjab cooking. Like none other than dal makhani is one of them. And its one of the most-likely bean recipe from north-indian punjabi food style cooking and it is made of whole black bean’s ( urad dal or kali dal ) and kidney bean’s ( rajma ). This dal makhani recipe in a restaurant style with a smoky flavor’s and cream-ness of the bean’s. If you are a foody lover then you love this dal makhani.

About Dal Makhani Recipe!

In the previous paragraph i said, Dal Makhani is a perfect punjabi dish. If you tast it will not goes from your mind, Once your tongue get tast of it, it’s going to keep hunger for more and more.

According to the food historians, the dal makhani recipe to be an invention of panjabi hindu migration from peshawar. Named kundan lal gujral and kundan lal jaggi. They are the ones who connected with the invention of butter chicken too.

When the whole black beans and kidney beans are cooked in a spiced onion and tomato base with the richness amount of butter and cream. This dish was bound to be a corrupt.

And there is no harm to consume such stuf-food once in a while. You know what we have our cheat days. And i m quit sure that this smooth and creamy Dal Makhani dish is a perfect fit for such day.

Oh and one more thing if you eat this rich dal meal, do not forget to burn calories by exercising a bit more of running and other exercise’s.

Dal Makhani Recipe

Dal Makhani Recipe: How To Make It At Home.

Recipe by HrithikCourse: Uncategorized

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 cup whole black gram ( urad dal )

• 1/4 cup of kidney bean’s ( rajma )

• 1 medium onion, finely chopped

• 2 medium tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 1/2 cup fresh cream

• 1 tsp red chili powder

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala

• salt to tast

• fresh coriander leaves for garnish

• water 3-4 cup needed

Directions

• Preparation: Rinse the black gram and kideny beans in cold water and soak them overnight in ample water. Next drain and rinse the soaked beans.
• Cooking the bean: In a pressure cooker, add the soaked black gram and kidney beans along with enough water to cover them.
  Pressur cook for 15-20 min until the lentils are soft and fully cooked. alternatively, you can cook them in pot, but this will take longer.
• Tempering:
  In a large pot or pan, heat the ghee and butter over medium heat.
  Add the cumin seeds and let them splutter.
  Add the chopped onions and sauté until golden brown.
  Add the ginger-garlic paste and green chilies. Sauté for a minute until the raw smell goes away.
  Pour in the tomato puree and cook until the oil separates from the masala.
• Spices:
  Add the red chili powder, turmeric powder, and coriander powder. Mix well and cook for another 2-3 minutes.
• Combining:
  Add the cooked lentils to the pot. Mix well and simmer on low heat.
  Add salt to taste and let it simmer for 20-30 minutes, stirring occasionally. If the curry becomes too thick, you can add water to achieve the desired consistency.
• Finishing Touches:
  Stir in the fresh cream and garam masala. Simmer for an additional 5-10 minutes.
  Garnish with fresh coriander leaves before serving.

Recipe Video

Notes

• Dal Makhani pairs perfectly with naan, roti, or steamed basmati rice. Enjoy your culinary adventure! If you have any other dishes or questions in mind, feel free to ask. 🙂