Dal Makhani Recipe|how to make Dal Makhani at home| indian punjabi Dal Makhani Recipe.

Dal Makhani Recipe

Dal Makhani Recipe: Dal Makhani is very popular in Punjabi food. The taste of Dal Makhani is such that after hearing the name you cannot say it. Vegetarian eaters have dal makhani favorite. Dal Makhani is often a part of the party menu. Ingredients to make Dal Makhani. You may have enjoyed Dal Makhani many times in the restaurant, but this tasty and tasty lentil can be given a market-like test at home. Butter, kasoori methi, green chilies, and tomato tempering in whole urad dal add to the test. You can also serve Dal Makhani to the guests who come home.
How to serve Dal Makhani You can serve Dal Makhani with rice, naan, or missi roti. If you want, you can also serve papad with it.

Ingredients for Dal Makhani:

• 100 grams Black Urad (100gm black urad)
• 50 grams of whole black gram or rajma (50gm whole black gram or rajma)
• 1/3 small spoon of baking soda
• 3-4 tomatoes
• 2-3 green chili
• 2 tbsp cream
• A piece of ginger
• 2 tbsp butter or native ghee (2 tbs butter or desi ghee)
• 1-2 pinch of asafoetida
• 1/2 small spoon cumin
• One fourth teaspoon turmeric powder (1/4 small spoon tamarind powder)
• 1/4 small spoon red chili powder
• One fourth teaspoon garam masala (1/4 small spoon garam masala)
• Salt to taste
• Half small bowl finely chopped green coriander

Method how to make Dal Makhani:
Step 1: Wash urad and gram or kidney beans and soak them in water for 8 hours or overnight.

Step 2: Then remove the water from the pulses, wash, put lentils in the cooker, add food soda and salt and keep it boiling with 2 1/2 cups (three times the number of lentils).

Step 3: After the cooker whistles, reduce the flame, and let the pulses cook on a slow fire for 5-6 minutes, turn off the fire. Peel tomatoes, green chilies, and half ginger wash and grind them finely with a grinder. Cut half a ginger or a small bite.

Step 4: Put ghee in the pan and heat it, add asafetida and cumin seeds. After roasting cumin, add ginger, turmeric powder, coriander powder, and red chili powder and stir with a spoon. Add tomato, green chili paste and cream to this spice. Stir fry until the oil starts to float on top of the spices.

Step 5: Add the dal to this roasted spice when the cooker opens. As much as you want to keep the lentils thick or thin, add water as needed. After boiling, cook for 3-4 minutes, turn off the flame and add garam masala and half green coriander and mix. Dal Makhani is ready.

Take out dal makhani in a bowl garnish with green coriander and butter. Serve hot dal makhani with naan, paratha, chapati, and rice and eat.