Daal Makhni Recipe In Urdu and English in 8 easy Ways |Daal Makhani Food Fusion | Daal Makhani By Food Fusion|Daal Makhani in Urdu|Restaurant Style Malai Daal Makhni Recipe By Food Fusion|Daal Makhni Dhaba Style/Punjabi Daal Makhni|Daal Makhni By Sanjeev Kapoor |Easy Daal Mkahni Recipe|How to cook daal makhni|
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3.Restaurant Style Malai Daal Makhni Recipe By Food Fusion
1.Daal Makhani By Food Fusion
Ingredients:
- Black Lentil boiled 1 cup
- Red Kidney Beans boiled 2-3 tbsp
- Butter 3 tbsp
- Oil 1 tbsp
- Ginger Garlic (g/g) Paste 2 tsp
- Coriander Leaves 2 tbsp
- Green chilies chopped 2
- Salt to taste or 1 ½ tsp or to taste
- Red Chilies powder 1 tsp
- All Spiced mix powder 1 tsp
- Cumin Seeds 1 tsp
- Cream ½ cup
- Julienne Ginger 2 tbsp
- Fenugreek leaves ½ tsp
- Tomatoes chopped 4 medium
- Onion chopped 1 medium
- Water 1 Cup (according to required consistency)
2.Now add GGP, green chilies, tomatoes, and all the spices and mix well, when water 1/4th left add lentil and kidney beans and mix and mash till lentil and beans breaks.
3.Now add water according to desired consistency and keep mashing with the help of spoon till mix well.
4.Add cream, ginger and fenugreek leaves and simmer for 2-3 minutes.
5.Serve with Naan Or Zeera Rice.
2.Daal Makhani in Urdu
3.Restaurant Style Malai Daal Makhni Recipe By Food Fusion
Whole green lentil 1 Cup (soaked for 3 hours) Red kidney beans ½ Cup (soaked overnight) Water 1 & ½ litre or as required Boiling water as required Tomatoes 3 large Cooking oil 3-4 tbs Cumin seeds 1 tsp Ginger chopped 1 tbs Garlic chopped 4 cloves Onion chopped 2 medium Salt 1 tsp or to taste Turmeric powder ½ tsp Red chilli powder 1 tsp or to taste Coriander powder 1 tsp Kashmiri red chilli powder 1 & ½ tsp Cumin powder ½ tsp Chicken powder 1 tsp Garam masala powder ½ tsp Water 1 Cup or as required Butter3 tbs Cream ¼ Cup Fresh coriander chopped 1-2 tbs Adrak (Ginger) julienne Hari mirch (Green chilli) sliced 1-2
4 .Daal Makhni Dhaba Style/Punjabi Daal Makhni
Ingredients
For Cooking Dal
- 1 ½ tbsp Ghee
- ½ cup Kidney beans (washed & soaked overnight)
- 3 cups Whole Black Gram (washed & soaked overnight)
- ¼ cup Chana dal (washed & soaked overnight)
- 5-6 cups Water
- 1 tbsp Garlic juice
- 1 ½ tsp Degi red chili powder
- ¼ tsp Turmeric powder
- 1 tsp Coriander powder
- Salt to taste
- 2 tbsp Unsalted butter, cubed
- For Ginger Garlic Paste
- 5-6 Garlic cloves
- 1 inch Ginger, peeled, slice
- 1 Green chili (less spicy & broken into half)
- Salt to taste
- 1 ½ tsp Oil
- For Masala
- ½ tsp Cumin seeds
- 10-12 Black peppercorns
- Salt to taste
- 1 tsp Dry fenugreek leaves
- For Tempering
- 1 ½ tbsp Ghee
- Prepared Ginger Garlic paste
- 1 tsp Degi red chili powder
- A pinch of asafoetida
- ½ cup fresh Tomato puree
- Salt to taste
- Boiled Dal
- 2 tbsp Unsalted butter
- 1 tsp Prepared Masala
- ½ tsp Dry fenugreek leaves
- For Garnish
- Fresh cream
- Coriander sprig
5.Daal Makhni By Sanjeev Kapoor
Ingredients
- ½ cup whole black gram (sabut urad dal), soaked for 6-8 hours and drained
- 2-3 tablespoons red kidney beans (rajma), soaked for 6-8 hours and drained
- 1 inch ginger, grated
- Salt to taste
- 4 tablespoons butter
- 1 teaspoon oil
- 1 teaspoon cumin seeds (jeera)
- 1 tablespoon chopped garlic
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 1 teaspoon Kashmiri red chilli powder
- ½ teaspoon garam masala powder
- 2-3 tablespoons fresh cream + for drizzling
- Ginger strips for garnishing
2. Heat 2 tablespoons butter and oil in a non-stick pan. Add cumin seeds and sauté till it changes colour. Add garlic and remaining ginger and sauté till golden brown.
3. Add onion and sauté till golden brown. Add tomatoes and sauté till the oil separates. Add chilli powder, mix and cook for 1 minute.
4. Add cooked black gram mixture and 1 cup water, mix and cook for 2-3 minutes. Add remaining butter and adjust salt, mix and cook for 4-5 minutes.
5. Add garam masala powder, mix and cook for 1-2 minutes. Switch off heat, add 2-3 tablespoons cream and mix well.
6. Pour dal makhani in a serving bowl, drizzle some cream and serve hot garnished with ginger strips.
6.Easy Daal Mkahni Recipe
Ingredients:
- Sabut urad dal 250 grams (whoe black gram lentil)
- Water to rinse & soak
- Water to cook – 4-5 litres + as required
- For the tadka:
- Desi Ghee - 4tbsp
- Ginger garlic paste - 2 tbsp
- Deghi/ kashmiri red chilli powder - 3 tbsp
- Fresh tomato puree - 500 grams
- Salt to taste
- White butter - 4 tbsp
- A pinch of homemade garam masala (optional)
- Toasted kasuri methi - 1/2 tsp
- White butter - 3 tbsp
- Fresh cream - 1/2 cup
2.Once the daal is washed & the water is clear, add enough water to soak & soak the daal for a minimum of 4-5 hours or overnight.
3.Once the daal is soaked, drain the excess water & now add the dal into a large vessel.
4.Add enough water & bring the water to a boil.
5.Now lower the flame & cook the daal for 60-90 minutes. Stir in intervals but with very light hands & not in very short intervals.
6.I do not add the salt early into the dal & prefer to add it in the tadka & towards the end.
7.Scum will start to form on the top, remove & discard.
8.Once the dal is cooked well, you should be able to crush the dal between your fingers very easily & you should feel the starchy goodness squeezing out of the dal.
9.You can continue to cook the dal until you prep the tadka or set it aside.
10.You can also cook the dal in a pressure cooker for 4-5 whistles & you would require lesser water as per your pressure cooker requirements. For the tadka: 11.Add desi ghee into a vessel, now add in the ginger garlic paste. Cook on low flame for 2-3 minutes. Now add in the red chilli powder & cook om low flame for a minute. Remember to not burn the chilli. If you feel the heat is too high, just sprinkle some water to avoid the burning of the chilli powder.
12.Now add in the fresh tomato puree, salt to taste & cook on medium to high flame until the tomatoes are cooked really well & the ghee is released.
13.Now set the dal again on a flame & add the tadka to it.
14.Mix well & now add the white butter, you can add unsalted butter as well, or use normal butter & adjust the salt accordingly.
15.Now cook the dal on low flame for 30-45 minutes, longer the better. Keep stirring in intervals.
16.Use a whisk or a wooden mathani to mash the dal to a consistency you like. The more you mash, the creamier would be the texture.
17.After about 45 minutes, add toasted kasuri methi powder, a pinch of garam masala which is optional but do add because we did not use any whole spices. Mix well.
18.Now lower the flame to the minimum & finish with white butter and the fresh cream.
19.Mix gently & cook for 4-5 minutes.
20.The dal is ready to be served.
• Remember, this dal tends to thicken very quickly so whenever you feel that the dal is very thick, add HOT water, remember the water should be hot, even when you cook this dal in advance the dal will be really thick if it gets cold, reheat, adjust the consistency with hot water, bring to a boil before you serve.
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