Dal Makhani Recipe

April 25, 2017 Food 0

Dal makhani is the recipe cooked during festivals, basically belongs to Punjab (India), Dal refers to lentils and Makhani refers to butter, I’m using clarified butter(Ghee) in this recipe. Let’s learn how to cook Dal Makhani recipe.

Dal Makhani Recipe

  • 1 cup Black Urad lentil
  • 2 tbsp Rajma (Kidney beans)
  • 1 tbsp Moot dal or Chana dal ( Split Bangal lentils)
  • 1 cup Tomato Puree
  • 1 cup Onion paste
  • 2 Sliced Green Chili
  • 1 tbsp Ginger Garlic Paste
  • 1 tbsp Amchoor Powder
  • 1 tbsp Dal Makhani Masala or Garam Masala
  • 1 tbsp Degi Mirch / Red Chili Powder
  • 1 tbsp Unsalted Butter
  • 1 tbsp Turmeric Power
  • 2 tbsp Clarified Butter (Ghee)
  • 1 tbsp Chopped Coriander leaves
  1. Take overnight soaked lentils and pressure cook it for 25 minutes or 6-7 whistle along with 1 tbsp of salt and 2 and half cup of water.
  2. Remove pressure cooker lid and again on low flame let it cook at the same time take out 4 tbsp of lentils and grind it when it will cool down.
  3. Take all the ingredients as shown in the image.
  4. Take all the spices in a bowl as shown in the image.
  5. Make a thick paste by adding 1 tbsp of water in the spices.
  6. Heat ghee in a pan and add onion paste sear it unless its raw smell fends off and it turns golden brown.
  7. Add ginger garlic paste into the same pan let it cook for some more minutes to remove raw smell.
  8. In the same pan add the tomato puree.
  9. Add spice paste into the pan and mix it well.
  10. Add the lentils and and lentils paste in the same pan and do not throw the left over water of lentils.
  11. Mix it well and cook it for 2 minutes on low flame.
  12. Add leftover water of the boiled lentils and add sliced chili.
  13. Check the consistency and turn off the flame.
  14. Garnish it with chopped coriander leaves and sliced onion. One can use butter and heavy cream also and serve it.

,

Leave a comment

Your email address will not be published.


*


Copyright © 2024 | Vedics