Dal Makhani Recipe with ghee rice, Authentic Punjabi style
Authentic Dal Makhani Recipe with step by step pics. Dal makhani with ghee rice is a delicious combo that most of us love to have. This recipe is very quick and easy to make. Absolutely taste like Restaurant one. Rich and creamy dish which is good for all party and functions.I have pretty good collections of North Indian Side Dish recipe which goes well with roti and parathas. You can check the Paneer collections and no onion no garlic recipe collections of Prema’s Culinary.
A story behind Dal makhani recipe:) Actually we went for dinner to a friend’s house she made it. After having that, i thought she might order it from a restaurant because the taste is exactly like the restaurant one. Then Quickly I got the recipe from her and made for my little one birthday party. Every one told taste was awesome. Here am sharing the recipe.
Making Dal Makhani By slow cooker Method, Do check the linky about the poisoning of red kidney beans. It is good to boil it separately always. I have soaked the beans and dals separately overnight and then boiled separately because each dal has different cooking time, some cook very fast and some take time. It is good to boil it separately. mostly an easy method all ingredients through in the Pressure cooker and cook for 20 mins without whistles and then finally add cream, the serve is the most of the people following but the taste won’t be same. If you try on slow cooker method is care full about the beans some time they won’t cook evenly.
Before making dal makhani, i did visit few sites and gathered few pieces of information, keeping that all in mind I made it. I came out well. do try this you won’t stop having this.
Dal Makhani Recipe with step by step Procedures,
1.soak whole urad dal, rajma/kidney beans overnight in enough water overnight.
2.wash, drain and add 3 cups water, pressure cooks it, till both the urad dal
and rajma have cooked thoroughly and softened.
3.Once done if you see the dal not cook completely you can also just mash the urad dal
with a mashed or add it in a blender or mixer jar, give a pluse it will get mash.
4.take tomatoes blend to a smooth puree. keep aside.
5.In a pan, heat 3 tbsp butter, add cumin seeds, cloves, cardamoms, cinnamon, bay leaf.
6.add finely chopped onions, saute and then add chilly powder, turmeric powder, saute well.add ginger garlic paste stir-sautes well.
8.then add the tomato puree and stir again.saute this mixture on a low to medium flame, till you see fat releasing from the sides.
9.then add the cooked urad dal and rajma beans.Add a cup water or as required.
10.stir very well and simmer the dal makhani uncovered on a low flame.
11.stir very well and simmer the dal makhani uncovered on a low flame.keep on stirring often so that the lentils don’t stick to the bottom of the pan.
12.once the dal makhani has begun to thicken, add salt and cream, mix well. then switch off the flame.
Dal makhani recipe video,
- ¾ cup whole urad dal,
- ¼ cup rajma,
- 3 cups water for pressure cooking + 1 cup of water,
- 1 medium onion finely chopped onions
- 1 tsp ginger garlic paste
- 2 large tomatoes
- ½ tsp cumin seeds
- 2 cloves
- 2 cardamoms
- 1-inch cinnamon
- 1 bay leaf
- ½ tsp red chili powder
- 3 tbsp low fat cream
- 3 tbsp butter
- salt as required
- soak whole urad dal, rajma/kidney beans overnight in enough water overnight.
- wash, drain and add 3 cups water, pressure cook it, till both the urad dal
- and rajma has cooked thoroughly and softened.
- Once done if you see the dal not cook completely you can also just mash the urad dal with a masher or add it in a blender or mixer jar, give a pluse it will get mash.
- take tomatoes blend to a smooth puree. keep aside.
- In a pan, heat 3 tbsp butter, add cumin seeds, cloves, cardamoms, cinnamon, bay leaf.
- add finely chopped onions, saute and then add chilly powder, turmeric powder, saute well.add ginger garlic paste stir-saute well.
- then add the tomato puree and stir again.saute this mixture on a low to medium flame, till you see fat releasing from the sides.
- then add the cooked urad dal and rajma beans.Add a cup water or as required.
- stir very well and simmer the dal makhani uncovered on a low flame.keep on stirring often, so that the lentils don't stuck to the bottom of the pan.
- once the dal makhani has begun to thicken, add salt and cream,mix well. then switch off the flame.
Have a nice Day!!!
