Best Dal Makhani Recipe: The Dal Makhani Delight!
Hey, food enthusiasts and culinary adventurers! Get ready to dive into the rich and creamy world of DesiStreetFoods' Dal Makhani – a culinary masterpiece that has stood the test of time, captivating taste buds across generations. This isn't just a recipe; it's an ode to tradition and a celebration of the new generation's love for indulgent, soul-satisfying dishes.
Discover the magic of Dal Makhani, a delightful Indian dish that combines creamy black lentils, rich butter, and aromatic spices. At DesiStreetFoods, we're excited to share our take on this beloved classic. Whether you're a seasoned chef or just starting in the kitchen, our simple guide guarantees a dish that's both comforting and delicious. Join us as we uncover the secrets behind crafting the perfect Dal Makhani, turning your home-cooked meals into a sensory treat. Get ready to savor the goodness that comes from slow-cooking with love and care. Let's make your culinary experience enjoyable and memorable
Equipment
- 1 x Bowl
- 1 x Pressure Cooker
- 1 x wok
- 1 x spatula
- Spoon
Ingredients
- Black Sabut Urad daal - 100 gms. 1/2 cup. Soaked overnight
- Black channa or Rajma - 50 gms. 1/4 cup. Soaked overnight
- ⅓ tsp Baking soda
- Tomato - 4 medium-sized
- 2 to 3 Green chilli
- 2 tbsp Cream or Malai
- 2 ginger pieces Ginger
- 2 to 3 tbsp Butter
- 2 to 3 pinch of Hing
- ½ tbsp Cumin seeds.
- ¼ tbsp Turmeric powder
- ½ tbsp Red chilli powder
- ¼ tbsp Garam masala
- Salt according to the taste
- 20 gm Coriander leaves chopped
Instructions
How to make dal makhani.
- Take a bowl and mix black urad dal saboot with rajma and wash thoroughly
- Now soak urad dal and rajma overnight.
- After your urad dal and rajma are soaked take a pressure cooker and fill it half with water.
- Now Set it on high flame.
- Put baking soda, urad dal and rajma into the cooker.
- Pressure till 1 whistle then lower the flame and let it cook for 7-8 minutes.
- Now, turn off the flame.
How to prepare dal makhani masala
- Peel, wash and cut the tomato, ginger, and green chillies and put them in the grinder to make a smooth paste.
- Take a small ginger grate it and put it in a small bowl.
- Take a pan or a wok and heat the oil.
- Add cumin seeds and hing and stir fry them.
- Now add turmeric, Coriander and red chilli powder and roast them for a while,
- Put tomato paste and cream. Cook until it starts leaving oil.
- Now mix boiled rajma and urad dal into the roasted masala and add water according to you. (according to the consistency you want in the curry)
- Now add garam masala and garnish it with coriander leaves and butter.