Easy Recipe: Dal Makhani: Home Style Cooking
We can cook Dal Makhani: Home Style Cooking by using 28 ingredients and 10 steps. Here is how you achieve Dal Makhani: Home Style Cooking.
Ingredients of Dal Makhani: Home Style Cooking
- Prepare 3/4 Cup of Black Gram Dal.
- You need to prepare 1/4 Cup of Red Kidney/ Rajma Beans.
- Prepare 500 gms of Water (RT).
- Prepare 1 tsp of Salt.
- Prepare 1/3-1 Cup of Butter.
- Prepare 1/2-1/3 Cup of Fresh Cream.
- Prepare 4-5 of Tomatoes: Chopped & Blended to the purée.
- You need to prepare 1 tbsp of Cooking Oil (Any-Vegetable).
- Prepare 2 of Onions: Big-Finely Chopped.
- Prepare 1 tbsp (3 G) of Paste (Ginger, Garlic & Green Chilli).
- Prepare 1/2-1 tsp of Turmeric Powder.
- You need to prepare 1 tsp of Cumin Powder.
- You need to prepare 2 of tsps Coriander Powder.
- Prepare 2 of tsps Kashmiri Red Chilli Powder.
- You need to prepare 1 tsp of Garam Masala Powder.
- Prepare 1 tsp of Kasuri Methi.
- You need to prepare of Tempering Spices:.
- Prepare 2 of Bay Leaves.
- Prepare 1 inch of ” Cinnamon Stick.
- Prepare 3-4 of Green Cardamoms.
- You need to prepare 2 of Whole Dry Red Chillies.
- You need to prepare 4-5 of Cloves.
- Prepare 1 of Stone Flower/Dagad Phool (small).
- You need to prepare 1 of Star Anise.
- You need to prepare of Garnish:.
- Prepare 2 tbsps of Dollops of Butter.
- You need to prepare 2-3 tbsps of Fresh Cream.
- Prepare 1 of Sprig: Fresh Coriander/Mint Leaves.
Dal Makhani: Home Style Cooking directions
- Wash & Clean both the cereals nicely & soak them overnight or at least 7-8 hrs time- Next day, pressure cook the same, together with sufficient water added to it.
- Pressure cook them in the slow flame, for about 5-6 whistles & set aside...Keep rest other ingredients ready & handy- Blend the tomatoes & make the purée out of it- Set aside.
- Once done: Mash/muddle the dal well with a wooden muddler or a big ladle- set aside... Heat some oil & butter over the medium flame & add into it the tempering spices- allow it to splutter & release their nice aroma.
- Now, add in the chopped onions & sauté until nicely golden brown- Then, add in the 3G Paste & sauté until their raw smell goes off & are well cooked- Add in some salt as well & also the chopped green chillies.
- Add in now the tomato purée & sauté really well- Add some water by washing the blender jar in which it’s been puréed- Close the lid of the pan & put the flame on high- Let it cook for 10-12 mins time, stirring occasionally in between, to avoid burning at the bottom of the pan.
- Sauté until the oil surfaces up & separates, now, it’s time to add in the rest other dry spices- Mix everything well together until nicely combined & well incorporated.
- Once done: Add in the cooked dal to the same- Give everything a really good mix until nicely combined- Close the lid of the pan & let it cook for the next 10-12 mins time again, reduce the flame to low-medium at this point.
- Once done: Add in the garam masala & bhuna masala powders...1-2 dollops of butter, some fresh cream...some freshly chopped coriander leaves.
- Turn off the flame & let it sit on the oven for about another 10-15 mins time before serving it piping hot with either hot steamed rice or jeera rice 🍛...roti/naan/chapatis, etc..
- Dish out on the serving platter...ENJOY...😋💁🏻♀️ it to the core with family and friends or known quarters...!!!.
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