Dal makhani recipe | Recipe of dal makhni | how to make dal makhani
Dal makhani recipe | Recipe of dal makhni | how to make dal makhani detailed recipe. This Dal Makhani is a restaurant-style rendition of a classic Indian dish, made with a combination of black lentils and kidney beans. The lentils are cooked in a pressure cooker to create a creamy texture and subtly smoky taste. The combination of spices adds a unique flavor to the dish, making it even more delicious.
Dal makhani recipe | Recipe of dal makhni | how to make dal makhani step by step recipe. The key to making this dish successful is to cook the lentils properly. The pressure cooker is the best way to achieve this, but if you don’t have one, you can use the instructions provided in the recipe card’s notes area. Once cooked, all you need to do is assemble the ingredients and the dish is ready to be served.
This Dal Makhani is sure to be a hit with everyone who tries it. From its creamy texture to its smoky taste, this dish will make you appreciate authentic Punjabi cuisine even more. So why not give it a try and enjoy the deliciousness of this classic Indian dish?
INGREDIENTS:-
▢Whole black gram (sabuturad) 1/2 cup
▢Red kidney beans (rajma) 2 tablespoons- Wash and soak urad
▢dal &rajma overnight, drain
▢Salt to taste
▢Red chilli powder 1 teaspoon
▢Ginger chopped 2 inch pieces
▢Butter 3 tablespoons
▢Oil 1 tablespoon
▢Cumin seeds 1 teaspoon
▢Garlic chopped 6 cloves
▢Onion chopped 1 large
▢Green chillies slit 2
▢Tomatoes 2 medium- blended to paste
▢Garam masala powder 1 teaspoon
INSTRUCTIONS:-
Step 1: Get ready to make the most delicious dish!
Step 2: Begin by boiling sabuturad and rajma in three cups of water, seasoned with salt and half the red chilli powder and half the ginger.
Step 3: Cook for three whistles in a pressure cooker or until the rajma is completely soft.
Step 4: Then, heat butter and oil in a pan and add cumin seeds.
Step 5: When they start to change colour, add ginger, garlic, and onion and sauté till they turn golden brown.
Step 6: Next, add slit green chillies and tomatoes puree, stirring on high heat. Add the remaining red chilli powder and continue sautéing until the tomatoes have reduced to a pulp.
Step 7: Once the dal and rajma are cooked, add them to the pan along with the cooking liquid.
Step 8: If the mixture is too thick, add some water.
Step 9: Finally, add the garam masala powder and adjust the salt. Simmer on low heat until the dals become soft and well blended.
Step 10: Serve the dish hot and garnish with a swirl of cream and sprigs of fresh coriander. Bon appetit!
Notes:
The Urad and Rajma must be soaked overnight, so plan ahead. Cooking Rajma and Urad takes extra time, so it's best to pressure cook for 7 whistles. This recipe calls for slightly overcooked Rajma and Urad. When it comes to Tomato Pulp, always use the fresh stuff. If you're using ready-made puree, no more than 1/4 cup will be needed. For a restaurant-style flavor, we recommend using fresh cream. Do not use the cream that forms on top of milk after boiling. If you're planning on serving it later, you'll need to adjust the consistency with a bit of water when reheating. This is because the dal tends to thicken over time.
