Hello readers🙏Welcome to today's blog!Just thought of sharing dal makhni.
Basically derived from dal: mix of lentils and pulses and makhani( lots of butter/ makkhan). Let's read about it's history :
Dal makhni was invented by Kundan lal gujral and his restaurant moti mahal in 1947.Gujral thought that something interest could be made with urad dal( khadi ma ki dal)ie whole black urad.
The moti mahal restaurant named it as black gold. Its fascinating that how the simple black urad dal turned into a restaurant style dal makhni. So shall we all try it in our home? Cmon, it's easy and I am sure if you try it this way, you will feel that its restaurant style.
Source: Pinterest
My image: I forgot🤣
Wait..
Mine not that photogenic though😁
Let's get started...
Ingredients needed:
1.Kaali dal/ maa ki dal/ whole black urad dal-1 cup, Rajma-2 tsps
2.Veggies: Tomatoes-3-4,Ginger/ garlic paste or chopped ginger n garlic( roughly chopped ), green chilli-1-2
3.Masalas : Salt( as per taste),Red chilli powder-1 tbsp, kashmiri red chilli powder-1 tsp,coriander powder-2 tsp, garam masala-1 tsp, kitchen king masala-1 tsp, khada masala: cardamom-1,clove( laung)-2,Tezpatta(bay leaf)-1,Dried red chilli-1, black pepper corns-3-4,turmeric powder-1 tsp, jeera seeds-1 tsp, cinnamon stick( dalchini)-1
4.Oil-1-2 tsps, butter-1 tbsp.
5.Homemade malai-1 tbsp.
For tadka:
Ginger juliens -5-6
Butter-1 tsp, minced garlic or finely chopped garlic-10-15 pods.
Cumin seeds and kashmiri red chilli powder.
Procedure : Serves-3-4 people.
1.Soak the black urad dal overnight or atleast for 8 hrs.
2.When its soaked, it will turn dark green.
3.Pressure cook it. Add salt, 2 pinch baking soda,oil-1 tsp / ghee and cook it on medium flame for 8-10 whistles.
4.Now we will make puree, take roughly chopped tomatoes, ginger, garlic, green chilli,khada masala( elaichi, laung,black pepper, cinnamon stick/ grounded cinnamon( dalchini)), salt and homemade malai.
5.Grind the mixture finely.
6.Now take a heavy bottomed pan, add oil-2 tsps+ butter-1 tbsp and add cumin seeds. After its roasted well, add the tomato puree.
7.Add the masalas- turmeric powder, coriander powder, red chilli powder, kashmiri red chilli powder.
8.Cook the tomato puree till the oil oozes out.
9.Meanwhile, let the dal depressurize on its own. Now open the cooker and if you see more dal water/ stock then drain it. Dont mix the dal with it.
10.Take the dal and add into the tomato puree. Let it cool for few hours😁😁just joking.
11.You have to cook the dal on slow for atleast half n hour and if you have time you can cook for 2 hrs or 1 hour.
12.Cook it and add water and adjust the consistency.You will see the dal getting thick.Add garam masala and kitchen king masala.
13.Finally time for tadka.Take a pan, add butter, add cumin seeds, bay leaf and dried red chilli and let it crackle.
14.Now add the minced garlic and ginger, kashmiri red chilli powder and cook it till it is brown. Add the tadka into the dal.
15.Our makhni is ready. Serve it hot on a rainy day, with onion salad, papad and jeer rice.
16.You can serve it with naan/ tandoori roti.
Note:
1.The more you cook your dal, the more it becomes creamy.
2.Well healthwise,its of no use as its buttery. If you are health conscious, prepare your own version with less butter n oil.
Chalo then meet you in next blog, till then take care. Thanks for taking your precious time to read the blog, do try and yeah always stay beautiful! Bubye🙏
