Saturday, August 27, 2016

DAL MAKHANI / RESTAURANT STYLE DAL MAKHANI


I love to experiment different types of dal for roti's / chapatis. Dal makhni is our favourite side dish of all. I have tried different methods, using different proportions of spices, but this time when i made my hubby said it tastes so good. This recipe is absolutely simple and very easy to make, yet taste so so yum. How can dal with cream can go wrong :-P  Here we go for the recipe of 
dal makhani. 100 % restaurant taste, guaranteed :-)). Do try and share your feedback.





Ingredients :

Whole Black Urad dal - 1 Cup
Red Kindey beans ( Rajma ) - 1/4 Cup
Ripe juicy Red Tomatoes  - 4 Nos
Garlic - 8 to 10 Pods - Finely Chopped 
Ginger - 1 Table Spoon ( Finely Chopped )
Ginger - 1 Table Spoon ( Julienne / Thin Strips )
Kashmir Red Chili Powder - 1 Teaspoon
Garam masala - 1 Teaspoon
Kasoori Methi - 1 Teaspoon
Black Cardamom ( Moti Elachi ) - 1 No
Coves - 5 Nos
Bay Leaf - 1 No
Butter - 3 Table Spoon
Fresh Cream - 4 Table Spoon
Cooking Oil - 1 Teaspoon


Method :

Soak whole black urad dal and rajma ( kidney beans ) over night or at least 12 hours.
Try to get dark red color juicy tomatoes which adds beautiful color to the gravy. 

Drain the water from the dal and add it to a pressure cooker, add 4 and half cups of water, add cloves, bay leaf, a table spoon of julienne cut ginger , a teaspoon of oil and pressure cook them until the dal turn mushy and soft. 

In a pan, add butter, when it starts to melt add black cardamom, finely chopped garlic and ginger, red chilli powder, garam masala, and cook for a minute in very low flame, take care not to burn the masalas, add the pureed tomatoes to it, and cook until the oil separates. 

Now add cooked dal, salt, crushed kasoori methi to it, check the consistency if required add water to it and simmer the flame, it the consistency of the gravy becomes medium thick and smooth, using a masher mash the dal, this will help thicken the dal. 

Add cream add this stage, check the seasoning, if you want more spice add red chilli powder , or salt, simmer it uncovered for minimum 20 minutes. If the gravy becomes thick, add little water.

Lastly add little butter and using cream make swirls on top and serve piping hot.

Yummy restaurant style Dal Makhni is ready to be served with phulkas or roti.

Notes :

I have not used onions in this recipe but if you like u can add finely chopped onions before add pureed tomatoes , ensure to cook the onions golden brown before adding tomatoes. 

Simmering the dal for 20 minutes is very important so that the spices will nicely blend with dal. 

I have used kashmiri red chilli powder, dark red tomatoes in this recipe which gives a nice red color to the gravy. 









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