Dal Makhani recipe | Dal Makhani Recipe in healthy way | dal makhani recipe | Punjabi dal makhani

  Dal Makhani 

हिंदी में पढ़ने के लिए देखें

 Dal Makhani is an important part of Punjabi Cuisine. Urad dal is rich in fiber, protein and it is eaten with roti, paratha or rice. Dal Makhani is always made by adding too much butter but I have added only two spoons of cream to this dal.

The taste of this lentil is just as delicious as that of Hotel or Restaurant style Dal Makhani.

This recipe is from my mother-in-law and everyone likes dal makhani made by her.

 These things should always be kept in mind while making dal makhni.

While making dal makhni, always keep in mind that soak dal and rajma for 7 to 8 hours, this does not cause gas and indigestion problems.

 It is very important to use Ghee and Butter in Dal Makhani, if we do not add fat in Dal Makhani then it brings dryness in our body, So use Ghee and cream.

 It is good for the body to use limited amount of ghee, cream and butter but when unlimited amount of ghee, butter and cream are used then it is harmful for our heart.  

Serve 4 People

Total Time 60 Minutes (approx )

 Ingredients

For Pressure Cooker

• Black Urad Dal 1/2 Cup
• Rajma 1/4 Cup
• Tomatoes  ( Grated) 3
• Green chilly ( Chopped)  3
• Salt 3/4 Tsp 
• Water 3 Cup

For 1 st Tempering

•  Ghee / Clarified Butter 1 Tbsp
• Garlic Cloves 18 to 20 
• Ginger ( Grated) 2"
• Turmeric Powder 1/4 Tsp
• Red Chilli Powder 3/4 Tsp
• Coriander Powder 2 Tsp

For 2nd Tempering

• Ghee 1/2 Tsp
• Kashmiri Mirchi 1/2 Tsp
• Kasturi Methi 1 Tsp

Garam masala 1/2 Tsp

Malai 2 Tbsp

How to make

For Pressure Cooker

In a large bowl wash the Whole Black Gram and Kidney Beans(Rajma).

  Add enough Water and soak it overnight or for at least 8 hours.

Wash the lentils once and put them in the cooker.  Add 3 cups of water.

 Then add tomatoes, green chillies and salt  in it.

Close the lid and get a high flame for 1 whistle.

 Then serve 4 to 5 whistles on low heat or till the dal is cooked completely.

For 1st Tempering

In a large kadai add Ghee. When it becomes hot add Bay leaf and Black Cardamom for a minute. or till they release their aroma.

 Then add finely chopped garlic and ginger and cook until the raw aroma disappears completely.

In a bowl mix 1 tablespoon water, turmeric powder, coriander powder, red chilli powder, Kashmiri chilli and then add this spice to the kadhi.  Cook the masala for a minute and when the masala starts leaving the ghee. 

Add the Cooked Dal in it and stir well. Adjust the consistency by adding 1 cup of water or as required. Boil for 15 minutes or more till the dal absorbs flavour and turns thick.

#For_2nd_Tempering

Add Ghee in a pan.Add Kasturi Methi and Kashmiri Mirchi Powder in it then mix well. 

 

Then add it in the dal. 

Now add Garam masala Powder.

To get the creamy texture, add 2 tbsp of Fresh Cream

Dal Makhani is ready . Serve with Roti, Paratha or Rice.

हिंदी में  पढ़ने के लिए देखें