Sunday, 5 April 2020

Dal Makhani/Dal Makhani Recipe/How to make Dal Makhani with step by step photos

Dal Makhani is one fabulous, healthy bowl of dal recipe that taste extraordinary when served with Cumin Rice/Jeera Rice or Ghee Rice or Roti or Naans. Dal Makahni is made with black urad dal and rajma, cooked along with perfect blend of spices along ghee and finally with a light touch of fresh cream. Do try out this delicious, creamy and protein rich bowl of Dal Makhani and post your comments here. Meanwhile do check out other interesting and delicious Dals/Sabjis etc here.

Here's how to make Dal Makahni with step by step photos...

Ingredients
Black Urad Dal/Karuppu Ulundhu
¾ cup
Kidney Beans/Rajma
¼ cup
Water
4 cups for pressure cooking
Onion
1 large finely chopped
Tomatoes
2 large finely chopped
Green Chillies
1  slit and cut
Ginger & Garlic Paste
2 tsp
Red Chilli Powder/Milagai Thool
1 ½ tsp
Coriander Powder/Malli Thool
1 ½ tsp
Cumin Powder/Jeeraga Thool
½ tsp
Garma Masala
½ tsp
Turmeric Powder
½ tsp
Salt
As needed
Coriander Leaves/Cilantro
2-3 tbsp finely chopped

For Tempering
Ghee
2 tbsp
Cumin Seeds/Jeeragam
1 tsp
Bay Leaf/Birinji Elai
1
Asafoetida/Perungayam/Hing
¼ tsp
Preparation Time: 10 min + 8 hours for soaking      Recipe Category: Side Dish
Cooking Time: 35-40 minutes                                         Recipe Cuisine: North Indian     
Author: Priya Anandakumar

Method
In a large bowl add ¾ cup of black urad dal, ¼ cup of kidney beans/rajma, water and soak for about 8 hours or overnight.

Wash the dal thoroughly with water, at least 2-3 times and drain the water.

Add the washed beans to the pressure cooker ,4 cups of water, salt and cook for 5 whistles or until well done and switch off the stove.

Wait for the steam to release all by itself and open the lid.

Heat 2 tbsp of ghee in a kadai/pan, add cumin seeds, bay leaf, hing/asafoetida and sauté for about a minute or until they turn fragrant.

Now add the finely chopped onions, green chillies and sauté till it turns to light golden color.

Add the ginger & garlic paste and sauté till the raw smell disappears completely.

Add the chopped tomatoes and sauté well until it turns soft and mushy.

It is time add the masala powder, add 1 ½ tsp of red chilli powder, 1 ½ tsp of coriander powder, ½ tsp of cumin powder, ½ tsp of turmeric powder, salt and sauté well for about a minute.

Once the masalas start releasing oil from sides, add the cooked dal and mix really well.

I saved the water in which the beans were cooked, so you add that water now. In case you have very little dal water, then you can add just 1 cup of plain water.

When it comes to rolling boil, add ½ tsp of garam masala and mix really well.

Boil for about 15 minutes or more till the dal absorbs all the flavour and turns thick.

Finally add 2 tbsp of finely chopped coriander leaves, let it boil for a minute or two. Now switch off the stove.

Yes, delicious, healthy and finger licking Dal Makhani is ready to be enjoyed. Drizzle a 2-3 tsp of ghee or 2-3 tsp of fresh cream on top of Dal Makhani and serve it hot with Naan, Cumin/Jeera Rice, Ghee Rice or with Rotis.

Thank you all for visiting my space, please come back again for more authentic, traditional and healthy recipes from my kitchen.

If you find this post really interesting, it will really be nice if you can share it with your face book fans or twitter friends or pin it today. I will be very happy if you can join as google follower all it takes is just one click. All of this means a lot to me and great encouragement as well.

Have a great day and enjoy.






No comments:

Post a comment

Hello everybody,
Thank you very much for stopping by my blog. Your comments are very precious and I treasure them a lot. Please leave your valuable comments and suggestions here. All our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
Priya Anandakumar