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Dhal Makhani

Dhal Makhani
Dhal Makhani 2

Dhal makhani, one of the most popular cuisine in Punjabi.. this was my long waited recipeTongue, my neighbour(Barkha) helped a lot for this recipe, she taught me the recipe in clear with line by line details..should thank her a lot for this recipe, the taste was simply superb there is no words to describe the taste.

My story with Rajama was so bad, once i tried rajma curry almost 3 years back, such a flop i facedTongue, this time i attend a partyTongue in my neighbour’s house there she prepared this delicious mouth watering curry, and she did the best Dhal Makhani which i tasted, with her help i learnt a super duper recipe.. Urad dhal is really a healthy dhal, i have very few recipes with this dhal, but this is the first post here using this dhal.. this goes perfect with Naan, Roti, Chappati, Paratha, pulao too.. I love this, love this, love this, even I’m craving this delicious curry now while I’m updating the post too.. now i hope you guys can feel the taste of it.. and Dont miss to Write your valuable comments in the comment session, Dont forget to subscribe the page and Dont miss a single post.. Cook Happy Stay HealthyTongue..

Dhal Makhani 4

Dhal Makhani

Recipe Cuisine: North Indian  |  Recipe Category: Side dish for Roti/Chappathi
Prep Time: 12-14 hrs    |  Cook time: 60 mins-90 mins   |  Serves: 4-6

Ingredients

Urad dhal 1 cup
Kidney Bean/Rajma/Red Bean 1/4 cup
Oil 3 tsp
Butter 2 tsp
Jeera 1 tsp
Fresh Cream/Heavy cream 2-4 tsp
Bay Leaf 1/2 leaf
Onion 2 large
Ginger 1 inch
Garlic 8-9 pods
Tomato 4-5 large
Salt as needed
Chillie Powder 1.5 tsp
Coriander Powder 1 tsp
Turmeric Powder 1/2 tsp
Graham masala 1/2 tsp
Coriander Leaves 2 tsp chopped
Ghee(Optional) 1 tsp

Method


 1. Soak Urad dhal and rajama/red bean for 6-8 hours, over night soaking recommended.

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 2. Pressure cook the Urad dhal and Rajma for 40-50 mins in low flame, add salt need for the dhal..
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 3. Mash the Dhal well and set aside..
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 4. Roughly chop the onion, Garlic and ginger, Grind onion Separately, Grind Ginger and garlic together and set aside, Grate the Tomatoes and set aside.
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 5.  Heat the Pan with Oil, butter, Temper with Jeera, Bay leaf..
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 6. Add the Grounded Onion paste and put the flame to low, cook this for 15-20 mins..  
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 7. Add the Ginger Garlic paste ad fry this for few mins..
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 8. Add the grated Tomatoes and fry for 30 mins in low flame..
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 9. Cook the tomatoes till they fries up and the oil ooze out from the masala..
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 10. Add the chill powder, Coriander Powder, Turmeric Powder, Graham masala, and salt to the pan..
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 11. Again fry the masala for 10 mins low flame..
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 12. Add the mashed dhal and mix them well..
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 13. Add Ghee, chopped Coriander Leaves and mix well
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 14. Switch off the flame and add the fresh cream/Heavy Cream and mix well ..
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Notes

    • Over Night Soaking results the best, or soak the Urad dhal and Rajma in hot water for 6 hours.
    • Adjust the spice level in masala to your taste buds..
    • Adding heavy cream or fresh cream is must for the real restaurant taste.. adding ghee and heavy cream in the final stage is the real taste of this recipe.. 
    • This is a slow cook recipe, Real taste hide in frying tomato and onion, it taste too good how long it takes to cook, minimum it need 30-40 mins to cook the onion and tomato in low flame.. 

Dhal Makhani 1

Dhal Makhani 3

“Dhal Makhani”

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