Dal makhani restuarant style at home lets make it together
Welcome to all .Hi i am shrikant.today we arrive with another recipe.this recipe is well known and mostly eat in dhaba and restaurant.its smoky flavour and slow cooking dish make more flavourful.
WHAT IS DAL MAKHNI:. It is a combination of pulses(Dal) and Ghee(Butter ).dish is enriched with slow cooking and smoky flavours. Preparation time:8 Hours(include Dal soak). Cook time :40-45 minutes. Cuisine:Punjabi indian. Type: vegetarian. Prefered as:Lunch,Dinner. Taste better with :Roti,Tandoor roti,Butter naan,plain rice,jeera rice,,bhakri and many more,paratha.and many more .
LIST OF INGREDIENTS:. 1) 3/4 cup Udid dal (Black gram skinned not polished). 2) 1/2 cup Rajma (Kideny beans). 3) Water (For soaking ). 4) 3-4 cups of water ( for cooker we need). 5) Salt (As Needed). FOR DAL MAKHNI RECIPE:. 1) 1-2 tbsp Ghee(Butter) . 2) 1 Bay leaf(Tezpatta). 3) 2-3 Tomatoes (Tamatar finely chopped). 4) 1 Tbsp Ginger Garlic Paste(Adrak lehsun paste). 5) 1 Tbsp Turmeric powder (Haldi). 6) 1 onion (Fine chopped). 7) 1 Tbsp Coriander powder. 8) 1 Tbsp cumin powder (Jeera). 9) 1 Tbsp kashmiri red chili powder. 10) Salt (As needed). 11) Water (As Needed). 12) 2 Tbsp Fresh cream(As Needed). 13) coriander leaves(Hara dhaniya chopped). FOR TEMPERING:. 1) 1-2 Tbsp Ghee(Butter). 2) Pinch of Hing (Asafoetida). 3) 2/4 kashmiri red chili powder. 4) 1/2 Garam masala (Optional).
STEP BY STEP GUIDE TO FOLLOW:. Step1:Take a empty bowl. Step 2: Just add 1 cup of skinned black udid dal along with 1/2 cup of Rajma(French bean) in that bowl. Step 3: Add about 2-3 cups of water and soaked them for 8 hours. Or overnight soak is done too. Step 4: Rinse the dal twice with fresh cool water and add that udid dal in a pressure cooker. Step 5: Add Both rajma and udid dal in a cooker and add 3 cups of water. Step 6: Add 1 Tbsp of salt in that cooker . Step 7:. Close the lid of pressure cooker and in about 5 whistles of cooker its done keep the gas on a medium flame. Step 8: Take a kadhai or pan for further . Step 9:. Add 1 Tbsp of ghee along with that add 1 Bay leaf (Tezpatta) in a few minutes it will turn into good smell. Step 10:. Then add 1/2 cup of chopped onions in that saute them well it will start changing colours . Step 11: now add 1 Tbsp of ginger garlic paste saute them well untill it's done or raw smell gone. Step 12: Now add 1/2 cup chopped tomatoes in that let them cook for 2-3 minutes.
Step 13: just add 1 Tbsp Turmeric powder,1 Tbsp cumin powder and 1 Tbsp Coriander powder along with 1 Tbsp red chili powder and pinch of salt in that. Step 14:mix them well and cook them for 2-3 minute on medium heat. Step 15: Now masala will released oil.when oil start releasing from masala . Step 16: Add cooked dal and rajma in that and stir them properly . Step 17: Add 1 cup of water it will maintain the consistency. Step 18: Let that boil for 25-30 minutes in this time Dal will be done means it will be thick. Step 19: Add 1 or 2 Tbsp Fresh cream on that Dal makhani garnish with Coriander leaves. Lets do tempering Take a tadka pan add ghee (1 Tbsp) along with pinch of hing .it will start melting . Add 1/2 Tbsp chili powder and 1/2 Tbsp garam masala. Fry for 4-5 seconds .just pour the tempering on Dal makhni.
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| Dal makhni garnish with cream. |
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| Dal makhni garnish with Coriander leaves. with veg pulav,green chutney,chana masala and lemon. |
LIST OF INGREDIENTS:. 1) 3/4 cup Udid dal (Black gram skinned not polished). 2) 1/2 cup Rajma (Kideny beans). 3) Water (For soaking ). 4) 3-4 cups of water ( for cooker we need). 5) Salt (As Needed). FOR DAL MAKHNI RECIPE:. 1) 1-2 tbsp Ghee(Butter) . 2) 1 Bay leaf(Tezpatta). 3) 2-3 Tomatoes (Tamatar finely chopped). 4) 1 Tbsp Ginger Garlic Paste(Adrak lehsun paste). 5) 1 Tbsp Turmeric powder (Haldi). 6) 1 onion (Fine chopped). 7) 1 Tbsp Coriander powder. 8) 1 Tbsp cumin powder (Jeera). 9) 1 Tbsp kashmiri red chili powder. 10) Salt (As needed). 11) Water (As Needed). 12) 2 Tbsp Fresh cream(As Needed). 13) coriander leaves(Hara dhaniya chopped). FOR TEMPERING:. 1) 1-2 Tbsp Ghee(Butter). 2) Pinch of Hing (Asafoetida). 3) 2/4 kashmiri red chili powder. 4) 1/2 Garam masala (Optional).
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| Dal makhni garnish with cream serve with Roti. |
Step 13: just add 1 Tbsp Turmeric powder,1 Tbsp cumin powder and 1 Tbsp Coriander powder along with 1 Tbsp red chili powder and pinch of salt in that. Step 14:mix them well and cook them for 2-3 minute on medium heat. Step 15: Now masala will released oil.when oil start releasing from masala . Step 16: Add cooked dal and rajma in that and stir them properly . Step 17: Add 1 cup of water it will maintain the consistency. Step 18: Let that boil for 25-30 minutes in this time Dal will be done means it will be thick. Step 19: Add 1 or 2 Tbsp Fresh cream on that Dal makhani garnish with Coriander leaves. Lets do tempering Take a tadka pan add ghee (1 Tbsp) along with pinch of hing .it will start melting . Add 1/2 Tbsp chili powder and 1/2 Tbsp garam masala. Fry for 4-5 seconds .just pour the tempering on Dal makhni.
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| Dal makhani garnish with fresh cream and red chili along with corinader leaves ,Rajma and lemon aside. |
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