This recipe for dal makhni, with the addition of a new dal has been tried and tested hundreds of times! Each time it comes out royal, like as in restaurants, as if it has simmered in a tandoor for hours! A must try recipe! Dal Makhni is a very famous entrée from the North Indian Cuisine. Best eaten with roti, paratha, naan or rice, it is by far, the most frequently ordered dish in North Indian restaurants. Smooth and silky textures, and luscious aroma shout out loud…ROYAL!
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Video in English at https://www.youtube.com/watch?v=hTXYxPPNs-c
Whole Black Urad dal (1 cup)
Red Kidney beans (raw)(a handful)/ Canned Red Kidney Beans (3 tbsp)
Split Moong Dal (1 tbsp)
Oil 1 tbsp+ 1tsp
Desi Ghee/clarified butter (1 tbsp)
Butter (1 tbsp)
Fresh Cream (2 tbsp)+ for garnishing
Salt: 1 tsp+ 2/3 tsp ….or as per taste
Roasted Cumin Powder (1/2 tsp)
Black Pepper Powder (1/4 tsp)
Coriander Powder (1tsp) (heaped)
Kashmiri red Chili Powder (1/2 tsp)
Coriander leaves (chopped)(handful)
Garam Masala (1/3 tsp)
Onion (finely chopped)(1/3 tsp)
Tomato puree( ½ cup)
Ginger-Garlic paste (2tbsp)
Green Chili Paste (1 tsp)
1. Soak urad dal and kidney beans for 8hours or overnight.
2. Drain the excess water and rinse with fresh water. Drain.
3. Rinse moong dal.
4. Set a pressure cooker to heat at high.
5. Add all dals and kidney beans to pressure cooker with 4 cups of water, 1 tsp salt and 1 tsp oil.
6. Cover with lid and allow pressure to build up.
7. Once maximum pressure is built up, reduce heat to low and cook for 30 minutes. After switching the heat off, allow natural release of pressure.
1. Set a wide pan to heat at medium.
2. Add 1 tbsp oil, and 1 tbsp desi ghee. Warm up.
3. Once warm, add ginger garlic paste and sauté.
4. Add onions, and green chili paste. Sauté till nice brown.
5. Add tomato puree. Mix. Sauté till ghee/oil oozes out.
6. Reduce heat to low and add coriander powder, black pepper powder, roasted cumin powder. Sauté for just a few seconds.
7. Add 2/3 tsp salt or as per taste. Mix.
C. Mixing dal with tadka
1. Add tadka to dal. Stir. Cover with lid.
2. Set heat to high and allow pressure to build up. Once maximum pressure is reached reduce heat to low and cook for 10 minutes (else cook for 15-20 min at open flame)
3. Allow natural release of pressure.
1. Set a pan to heat at medium.
2. Add 1 tbsp butter. Melt. Reduce heat to low-medium.
3. Add Kashmiri Red chili powder, garam masala. Mix , and sauté few seconds.
4. Add a few coriander leaves. Mix.
5. Transfer dal. Mix. Cook for 3-4 minutes with heat at medium.
6. Switch off heat. Stir in 2 tbsp fresh cream. Mix.
E. Serving time
1. Transfer hot dal to a serving bowl. Add fresh cream and chopped coriander leaves.
2. Serve hot with roti, paratha, naan, rice.
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