Daal Makhani

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When we think of creamy daal, the dish that comes to our mind is “Daal Makhani”. This is one meal which is part of all occasions and ceremonies in North India. Made with black urad daal, rajma, cream and butter; have the richness that we look out in restaurant style Daal Makhani.There are loads of recipes of making it use only urad daal and slow cooking, as this is one lentil that easily thrives slow cooking and the longer it gets cooked; the richer Daal Makhani is 😊




 Ingredients-

Black whole Urad Daal -100gm (soaked overnight)
Rajma- 50gm (Optional) (soaked overnight))
Butter-100gm
Oil-1tsp
Onion finely chopped -1 small
Salt – as per taste
Ginger-Garlic-green chili paste -2tbsp
Fresh tomato Puree -3 tomatoes medium size
Kashmiri Red chili powder -1.5tsp
Garam Masala powder -1tsp
Kasoori methi-1tsp
Fresh cream -1/4 cup
Water-1glass

Boil Daal -

1- Put the soaked and washed daal in pressure cooker, add salt and 1glass of water. Cook it for 4-5 whistles.

Making Daal Makhani -

2- Heat 50 gm butter+1tsp oil in a kadhai, add onion and fry till it light in color. Next add ginger-garlic-chili paste, sauté till the raw smell goes. Reduce the flame and add kashmiri red chili powder. Mix.
3- Add fresh tomato puree and cook for 5minutes till it starts leaving oil. Pour the boiled daal in this masala and let it cook on slow flame for 20-30 minutes. Add salt as per your taste, If daal is too thick add some lukewarm water as per the consistency you require.
4- Second tempering - Heat oil in tadka pan, add chopped garlic and cook till golden. Add this to the daal and mix it nicely for burnt garlic flavor.
5- Add remaining butter, kasoori methi and garam masala powder. Mix it again
6- Switch off the flame and add fresh cream, mix well and creamy daal makhani is ready to serve.

सामग्री-

काला साबुत उड़द दाल -100 ग्राम (रात भर भिगोया हुआ)
राजमा- 50 ग्राम (वैकल्पिक) (रात भर भिगोना)
मक्खन-100gm
तेल -1tsp
प्याज बारीक कटा हुआ -1 छोटा
नमक - स्वादानुसार
अदरक-लहसुन-हरी मिर्च का पेस्ट -2 बड़े चम्मच
ताजा टमाटर प्यूरी - 3 टमाटर मध्यम आकार
कश्मीरी लाल मिर्च पाउडर -1.5 चम्मच
गरम मसाला पाउडर -1 छोटा चम्मच
कसूरी मेथी -1 छोटा चम्मच
ताजा क्रीम -1/4 कप
पानी -1 गिलास

उबाल दाल -

1- प्रेशर कुकर में भीगी हुई और धुली हुई दाल डालें, नमक और 1 गिलास पानी डालें। इसे 4-5 सीटी के लिए पकाएं।

दाल मखनी बनाना -

2- एक कढ़ाही में 50 ग्राम बटर + 1 टीस्पून तेल गरम करें, उसमें प्याज डालें और हल्का रंग होने तक भूनें। इसके बाद अदरक-लहसुन-मिर्च का पेस्ट डालें, कच्ची महक आने तक पकाएं। आंच को कम करें और कश्मीरी लाल मिर्च पाउडर डालें। अच्छी तरह मिलाएं।
3- ताज़ा टमाटर प्यूरी डालें और 5 मिनिट तक तेल छोड़ने तक पकाएँ। इस मसाले में उबली हुई दाल डालें और इसे धीमी आंच पर 20-30 मिनट तक पकने दें। अपने स्वाद के अनुसार नमक डालें, अगर दाल बहुत गाढ़ी है, तो आपको जो आवश्यकता है, उसके अनुसार थोड़ा गुनगुना पानी डालें।
4- दूसरा तड़का - तड़का पैन में तेल गरम करें, कटा हुआ लहसुन डालें और सुनहरा होने तक पकाएं। इसे दाल में मिलाएं और जले हुए लहसुन के स्वाद के लिए इसे अच्छी तरह मिलाएं।
5- बचा हुआ मक्खन, कसूरी मेथी और गरम मसाला पाउडर डालें। इसे फिर से मिलाएं
6- आंच बंद कर दें और ताजी क्रीम डालें, अच्छी तरह मिलाएं और मलाई वाली दाल मखनी सर्व करने के लिए तैयार है।

Location: Delhi, India

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