Lets Have a spoon of Rice dipped in Dal Makhni!!

Hello 👋 hope all are good and healthy.

I love dals(lentils) and there are many varieties of dals. We can make different kinds of dals like lehsun tadka dal(Garlic dal), dal fry, simple Moong dal, onion dal fry, mix vegetable dal fry, dal Makhni etc. Today I am showing youbto make Dal Makhni. Dal Makahni is very popular in restaurants specially in Punjab and Delhi. Dal makhni is made up of Black Urad dal and other pulses with lots of butter and cream. In restaurants Dal Makhni is most popular served dish in North India. It takes lot of time to cook Dal Makhni in slow flame to get the real consitency, creamy taste. It is said that the slow cooked dal makhani the better it tastes.

This is very rich Dish due to butter and creams. In restaurants they will give the smoky aroma in Dal Makhani by charcoal fires. But recently I dont have charcoal at home so smoky flavour will not come but the result at the end is creamy, finger licking and real consistency of Dal Makhani.

So guys lets see how to make Dal Makhani

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Ingredients

Black urad dal-½cup
Black beans (rajma)-½cup
Butter-½cup
Water-2 cup
Bay leaf-1
Cardamon-
Cumin seeds-½tespn
Tomato puree-1cup
Ginger and garlic paste -1 tbspn
Red chili powder-½tbspn
Salt-according to the taste
Garam masala-1tbspn
Kasuri methi-½tbspn
Coriander leaves-½tbspn
Creame-1tbspn

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METHOD-

1.Rinse urad dal and rajma thoroughly a few times then Soak urad dal and Black beans (rajma) in a large pot. Soak them for at least 8 to 10 hours or overnight.

2.then drain the water and pressure cook urad dal and black beans on a meduim flame for 8 to 9 whistles.

3.this is how it look after pressure cooking them.

4.Check if the dal is well cooked. Yoi can press down the rajma and dal in between your thumb and point finger. If they are mashed it means they are done and if not then cook again for 3 to 4 whistles.

5.Now heat butter in a pan.

6.Add bay leaf, cardamon and chopped onions. Saute for 2 min.

7.Then add grated garlic and ginger. Saute for 1 min untill raw smell went off. I have used the grated garlic because i like the garlic in this way. You can use the paste too.

8.Next add tomato puree and saute for 5 mins.

9.Now add salt and red chili powder.

10.Then add garam masala then saute it untill all the masalas cook well.

11.Now with the help of masher mash the lentils slightly and then pour it in the pan along with the stock. Stir well.

12.Now add 1 cup hot water.

13.Stir and cook the dal on the low flame for about 1 hour. Keep stirring often to avoid burning.

14.After and hour You will need to add 1 cup more hot water and then cook another half an hour until the dal becomes thick and creamy. Remember to keep stirring to prevent the dal sticking at the bottom of the pan.

You can see the consitency becomes thick and creamy so Now add crushed kasuri Methi and add chopped coriander leaves. After cooking 1 hours 40 mins i got the thick creamy consitency.

16.Now add cream and stir it for 5 min. Pour 1 spoon of butter and kasuri Methi. serve it in a bowl with Rice and Butter Naan.

Garnish it with cream and enjoy!!!

This Home made Dal Makhani will urge you to lick you fingers and want to take more bowl😋

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