The Dal Makhani is more than just a meal. It’s a comforting embrace from beyond the grave, a taste of nostalgia, and a link to one’s ancestry. You get a restaurant-quality Dal Makhani when you combine its rich, fragrant tastes with the creamy, slow-cooked texture of MAGGI Masala-ae-Magic. Today, Dal Makhani stands as a loved dish, celebrated not only for its taste but also for the traditions and tales it contains. It’s a dish that bridges generations, connects cultures and continues to be a vital part of family feasts and celebrations. If you’ve got your own family that loves vegetarian food, this dal makhani recipe is a must-cook!
Dal Makhani Recipe:
Here’s a simple recipe-
Ingredients:
- 3⁄4 cup Urad Dal (black matpe beans)
- 1⁄4 cup of pink kidney beans (rajma)
- 2 teaspoons cumin seeds
- 8 garlic cloves, chopped
- 2 inches ginger root, chopped
- 1 teaspoon garam masala powder
- 1⁄2 cup clean cream
- 1 teaspoon crimson chili powder
- 3 tablespoons butter
- 2 tomatoes, chopped (more big tomatoes)
- 1 onion, chopped
- 1 tablespoon oil
- Salt
Instructions:
- Step 1: To make this Dal Makhani recipe, soak 1 cup dal and 0.25 cup rajma in a single day. Next morning, wash the dal and rajma and pressure-put together dinner in extra water for one whistle. Remove from the variety and funky slightly. Drain and discard the water.
- Step 2: In a stress cooker, add four cups of water and salt to the dal and rajma, and pressure prepare dinner every 30 minutes until the dal is well cooked.
- Step 3: Heat 2 tablespoons of ghee in a karahi and finely chop 1 teaspoon of ginger, garlic, and onion. Fry until golden brown. Fry for a minute after including tablespoons of pink chili powder and three inexperienced chilies.
- Step 4: Take it off the range and blend in zero.5 cups of cream. Garnish with 2 Tbsp coriander leaves and serve heat with rotis or parathas.
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