DAL MAKHNI
DAL MAKHNI

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, dal makhni. It is one of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Dal makhani or dal makhni (pronounced daal makh-nee, "buttery lentils") is a dish originating from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentils (urad), red kidney beans (rajma), butter and cream. Dal makhani recipe with stovetop and instant pot instructions.

DAL MAKHNI is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. They are nice and they look fantastic. DAL MAKHNI is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook dal makhni using 16 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make DAL MAKHNI:
  1. Prepare 1 medium onion(grind into paste)
  2. Make ready 1 medium tomato(deseed and grind into puree)
  3. Get 2 tbsp butter
  4. Take 1 tsp cumin seeds
  5. Prepare 1/2 tsp asafoetida
  6. Take 1 tsp cumin powder
  7. Get 1 tsp coriander powder
  8. Take 1 medium red thai chilli
  9. Take 2 clove garlic (chopped)
  10. Get 1 tsp chopped ginger
  11. Get 2 tbsp cooking cream
  12. Get 2 tbsp tomato paste
  13. Take 1/2 tsp turmeric powder
  14. Take 1 tsp dried fenugreek leaves
  15. Make ready 1 tbsp chopped coriander
  16. Take 160 grams urad dal(black lentil) soaked overnight and boiled.

Dal Makhani - It has very creamy, rich and medium spicy taste. It is made from whole urad with rajma. Traditionally, dal makhani is a labour of love, slow cooked for hours on hot coals, usually overnight till the dal breaks down on its own to a buttery, creamy consistency. Dal Makhani is a popular dish from state of Punjab.

Instructions to make DAL MAKHNI:
  1. Heat butter in a pan. Add cumin seeds and asafoetida.
  2. Once the seeds start to crackle add the onion paste and red chilli.
  3. once the onion become golden brown add garlic and ginger. Cook on low flame for 5 minutes.
  4. Add the tomato puree and cook to form a sauce.
  5. Add 1 cup water and cover and cook on high flame for 5 min.
  6. Add turmeric, cumin, coriander powder, tomato paste and cook for 2 minute
  7. Add urad dal. Add salt and jaggery to taste.
  8. cover and simmer for 10-15 min occasionally stirring.
  9. add cream and mix well.
  10. at the end add fenugreek leaves. mix well. serve and garnish with cream and chopped coriander.

Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the Punjab. A bowl of warm dal, rice topped with ghee is comfort food and even makes a perfect accompaniment to any meal. But when we think of slow cooked creamy Dal Makhani it's in a league of its own. Dal makhani is an urad dal and kidney bean butter curry and this vegan version of the popular Indian dish is absolutely mouth watering and delicious!

So that’s going to wrap it up with this special food dal makhni recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!