DAL MAKHANI is a creamy, thick, yummy lentil recipe that is loved by people all over India! Want to learn my take on this recipe? Watch the video to know more. Happy Cooking!
Here's my version of the iconic dish. Do try and let me know :)
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𝗖𝗵𝗲𝗰𝗸 𝗼𝘂𝘁 𝘁𝗵𝗲𝘀𝗲 𝗿𝗲𝗰𝗶𝗽𝗲𝘀 𝘁𝗼𝗼:
Nawabi Dal - • Nawabi dal tadka | नवा...
Sindhi Dal Pakwan - • Sindhi Dal Pakwan | दा...
Dal Bafla - • Dal Baati | दाल बाटी /...
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DAL MAKHANI
Prep time: 2 hours + overnight soaking
Cooking time: 3 hours
Region: Punjab
Course: Main
Serves: 3-4
Ingredients
200 gms soaked black lentil (sabut urad dal)
3 tbsp Garlic water
¼ cup butter
water as required
For tempering
½ cup ghee
1 tbsp ginger garlic paste
1 tsp degi red chilli powder
1 ½ cup tomato puree
¼ cup butter
Salt to taste
For 2nd tempering
2 tbsp ghee
1 tsp Kasuri methi
½ tsp degi red chilli powder
2 tbsp water
¼ cup butter
For garnish
2-3 butter cubes
½ tbsp fresh cream
Process:
● Wash and soak urad dal, overnight.
● In a heavy bottom pot add dal and garlic water and let it cook for at least for 1.5 hours on a
low flame.
● Once dal is cooked add butter into it.
For tempering
● Heat ghee in a pan, add ginger garlic paste, degi red chilli powder, fresh tomato puree. Sauté
till the tomato puree is well cooked.
● Add the tempering to cooked dal and mash it.
● Add butter and salt to it and cook until well combined.
For 2nd tempering
● Heat ghee in a pan, add kasuri methi, degi red chilli powder and water.
● Add the tempering to the dal, add butter and give it a boil.
● Serve hot in a serving bowl and garnish with cream and butter cubes and serve with hot roti
or jeera rice.
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For more fantastic recipes, check out the Ranveer Brar App:
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8 сен 2024
