Dal Makhani: It is very easy to make Dal Makhani, it does not take much time to make Dal Makhani and it is also very tasty to eat, Dal Makhani Sabko Dal Makhani Bohat.
You can make Dal Makhani and feed it to the guests coming home or you can also give it to children’s tiffin. Everyone likes dal makhani, from the elder to the small one likes dal makhani.
Ingredients to make Dal Makhani:
- Urad Dal – 1 cup
- Rajma – 1/4 cup
- Hot water – 3 cups
- salt to taste
- Garlic – 6 -7
- Kashmiri red chili powder – 1 tsp
- Oil – 1 tbsp
- Ghee – 3 tbsp
- Ginger and garlic paste – 1 tbsp
- Tomato puree – 1 cup
- Red chili powder – 1 tbsp
- Hot water – 1/2 cup
- Butter – 2 tbsp
- salt to taste
- Sugar – 1 teaspoon
- Fenugreek seeds
- Fresh cream – 4 tbsp
- Ghee – 2 tbsp
- Kashmiri Red Chilli Powder
- Kasturi methi 2 tbsp
Method of making Dal Makhani:
For perfect measurement of restaurant-style dal makhani, take 1 cup urad dal and 1/4 cup white kidney beans. Now take a bowl, put black gram in it and rub it 3-4 times and wash it with water. Wash the lentils before soaking them.
Now filter the water and wash it once again. Now soak Urad Dal and Rajma in water for 3-4 hours. After 3-4 hours, filter the water and wash it once more with warm water.
Now put a pressure cooker on the gas, put lentils and hot water in it, and add enough water so that the lentils are completely submerged.
Now add salt as per taste, 6-7 curry leaves, 1 tsp Kashmiri red chili powder, 1 tbsp oil. Now close the lid and cook till 4-5 whistles.
After 4-5 whistles, remove the lid and check your dal after the pressure is released. Now put a pan on the gas, add 3 tbsp ghee, and heat it well. After the ghee is heated, add 1 tbsp ginger garlic paste and fry it well.
Now add 4 tomato puree, 1 tbsp chili powder and mix well and fry well. When ghee starts leaving the mixture, add boiled dal and mix it well.
Now with the help of a heavy spoon, mash the white kidney beans by stirring them completely. Now add 1/2 cup of water, mix well, and mash it.
Now add 2 tbsp butter and mix well on low flame.
Now add salt as per taste, 1 tsp sugar, and mix well. Now add 1 teaspoon kasturi methi, and 4 tablespoons fresh cream, turn off the gas, and mix well.
Now put a tadka pan on the gas, add 2 tbsp ghee, and heat it well. When the ghee is hot, add Kashmiri powder, Kasuri fenugreek, and turn off the gas. Now pour the prepared tempering on the dal makhani.
Now garnish your Dal Makhani with chopped green chilies, fresh cream, and green coriander.
Now your perfect restaurant-style Dal Makhani is ready and you can enjoy it.
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