Fast Guide to Homemade Appetizing Dal makhani

Wishing to dine Dal makhani a luxurious restaurant's, but for some reasons are not able to go to restaurants. This site is going to help you with useful instructions on producing a Dal makhani like a famous chef made.

Dal makhani

We hope you got insight from reading it, now let's go back to dal makhani recipe. You can cook dal makhani using 15 ingredients and 12 steps. Here is how you do that.

To cook an extraordinary Dal makhani, here are the ingridients required:

Use 1 cup of saboot urad daal.
You need 1 tbsp of rajma.
Use 3 of Onions.
Use 2 of tomatoes chopped.
Prepare 1 tsp of Ginger garlic paste.
Take 1 tsp of Red chilli powder.
Use 1/2 tsp of Turmeric powder.
Prepare 2 tsp of Coriander powder.
Get 2 of Bay leaves.
You need 1/4 tsp of Nutmeg powder.
Provide 1 of Cinnamon stick.
Take 1 tsp of Cumin seeds.
Prepare to taste of Salt.
Prepare 1 tbsp of Butter or oil.
Use 2 tsp of Malai.

After preparing the ingridients, now you are ready to cook your 5-star Dal makhani by following the guidances on this section:

Soak dal and rajma for 5-6 hours..
Boil then in cooker take 2-3 pressures..
Heat butter/oil in a pan/kadai, crackle cumin seeds, add bay leaves, nutmeg, cinnamon powder..
Make a paste of onion, tomato..
Add onion paste first saute it..
Add salt and spices, mix it nicely..
Add ginger garlic paste and tomato paste..
Cook for some time till oil start leaving the pan..
Add boiled rajma and dal in it..
Cook and mash them little..
Add malai over it..
Enjoy delicious dal makhani..

This recipe has been copied reproduced many many times across the internet. Dal Makhani is one of the most popular dal recipes in any restaurant menu. This dal is the identity of the Punjabi food. So here we are presenting a easy to make homemade dal makhani recipe. 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.

Recipe : Dal makhani

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step by step to make Dal makhani

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