Dal Makhani is really a favorite dish of each and every Punjabi and it is most widely used within the parts of Punjab and Haryana. It's wealthy in protein content as well as contains fiber. Let us make Dal Makhani within the lunch today.
Ingredients for Dal Makhani
- Black Sabut Urad - 100 gms. (1/2 cup)
- Black channa or Rajma - 50 gms. (1/4 cup)
- Sodium bicarbonate - 1/3 desert spoon.
- Tomato - 4 (medium-sized)
- Eco-friendly chilli - 2-3
- Cream or Malai - 2 table spoon.
- Ginger root - 2 inch lengthy piece.
- Butter or desi ghee - one or two table spoon.
- Heeng - 1-2 pinch.
- Cumin seeds - 1/2 desert spoon.
- Turmeric powder - 1/4 desert spoon.
- Red chilli powder - 1/4 desert spoon.
- Garam masala - under 1/4 desert spoon.
- Salt - 1 desert spoon (based on the taste)
- Coriander leaves - 1/2 desert spoon (chopped)
Method - Steps to make Dal Makhani
Wash the urad dal, chana or rajma and soak the for 8 hrs or overnight within the water.
Strain water in the drenched dal, wash on the other hand with freshwater and set them in to the oven together with sodium bicarbonate, salt and 21/2 cup water (the amount of water is three occasions the amount of dal). Close the lid from the oven and pressure for up to 1 whistle. Following the whistle lower lower the flame and prepare the dal for an additional 5-6 minutes. Switch off the flame.
Peel, wash and cut the tomato plants, eco-friendly chilli and giger. Place them in to the mixer making a paste. Have a small bit of ginger root and grate it or reduce small pieces and set it inside a separate bowl.
Heat oil inside a pan and tamper the heeng and cumin seeds in it. Now add turmeric powder, coriander powder and red chilli into it and roast the masala for some time. Put tomato paste and cream in to the masala and roast before the oil begins to float to towards the top of it.
Mix dal in to the roasted masala and pour water in it based on your chosen consistency from the curry. When the water begins to boil prepare the dal for an additional 3-4 minutes. Switch off the flame. Mix garam masala and coriander leaves within the dal.
Dal Makhani is prepared. Garnish with coriander leaves and butter. Serve it with naan, parantha, grain and chapati.
Note:
If you are using onions and garlic clove inside your recipe then chop 1 onion and 5-6 garlic clove. Place them in to the pan when the cumin seeds are roasted well and turns brown. Roast the onions till they turn light pink in colour. Now stick to the procedure as described above.
- This preparation is perfect for 4 people.
- Time taken - half an hour.
