DAL MAKHANI, Indian famous dal makhani recipe,

Dal Makhani

         Dal Makhni is a well-known Indian dish prepared by using red kidney beans with salted butter and heavy cream. The motivation behind why Dal Makhni tastes better compared to different dal is how it is being ready.

                 This dish is cooked gradually on a wood fire to yield a smooth and thick tasty dal. The taste that emerges after cooking it on a sluggish fire legitimizes the time that goes into setting up this dish. You can serve Dal Makhni with Butter Naan or Jeera Rice. 

          In some local restaurants or fancy restaurants, you will be served Dal Makhni with Jeera or steam Rice and butter Naan also.

ingredients;

1. Urad daal (urad sabut)                                 180 gm

2. Red kidney beans (Rajma)                            40 gm 

3. Chana Dal                                                      40 gm 

4. Onion                                                             75 gm 

5. Tomato                                                           75 gm

6. Ginger piece                                                   20 gm 

7. Green chilies                                                  No. 2 

8. Coriander leaves                                             2 sprigs 

9. Garlic cloves                                                      5 

10. Curd                                                              40 ml 

11. Fresh cream (malai)                                      40 ml 

12. Butter                                                            30 gm 

13. Cumin seeds (jeera)                                        4 gm 

14. Turmeric powder                                            3 gm 

15. Garam masala                                                 3 gm 

16. Red chili powder                                         2-3 gm 

17. Dhania powder                                               5 gm 

18. Salt                                                               To taste

Pre- preparation: 

1. Wash and soak lentils (red kidney beans)  overnight 

2. after that finely chop some onions, green chilies, tomatoes, and coriander 

3. Make a paste of garlic & ginger  

4. Beat curd (dhai) to a smooth consistency 

Preparation: 

1. Add water and minimal salt and strain cook lentils till delicate for around 20-25 minutes. Squash and boil again for 15-20 minutes and add curd and cream to the daal.

2. Presently in kadhai heat oil, splutter cumin seeds and add garlic paste, sear till light brown. Add onions and broil till brilliant brown.

3. Presently add ginger, green chilies, and tomatoes and sear till tomatoes meltdown.

4. Presently add dry masalas (turmeric powder, stew powder, dhania powder, and salt) and broil again briefly.

5, after all, done add a piece of butter for additional flavour and decorate with cream on top

6. serve hot 

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