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Recipe for Daal Makhani: A Creamy Delight

By: Team Ifairer | Posted: 17-09-2024
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Recipe for Daal Makhani: A Creamy Delight, recipe for daal makhani: a creamy delight,  daal makhani
Daal Makhani is a rich, creamy, and flavorful lentil dish that holds a special place in Indian cuisine. Originating from Punjab, this comfort food is now loved across the globe for its velvety texture and aromatic spices. Whether you’re planning a dinner party or craving something hearty, this recipe will bring a touch of restaurant-style flavor to your kitchen.
Ingredients:
●    Whole black lentils (urad dal): 1 cup
●    Kidney beans (rajma): 1/4 cup
●    Butter: 2 tbsp
●    Oil: 1 tbsp
●    Ginger-garlic paste: 1 tbsp
●    Tomato purée: 1 1/2 cup
●    Green chili: 1, slit
●    Red chili powder: 1 tsp
●    Coriander powder: 1 tsp
●    Garam masala: 1/2 tsp
●    Fresh cream: 1/2 cup
●    Kasuri methi (dried fenugreek leaves): 1 tbsp
●    Salt: to taste
●    Cilantro (coriander leaves): for garnish

Preparation:
1.    Soak the Lentils and Kidney Beans:
○    Rinse the whole black lentils and kidney beans. Soak them in water for at least 8 hours or overnight. This will help soften them and reduce the cooking time.

2.    Cook the Lentils:
○    Drain the soaked lentils and kidney beans. Transfer them to a pressure cooker, add enough water to cover them, and cook for 8-10 whistles, or until they become soft and tender. Set aside.

3.    Prepare the Masala:
○    In a large pan, heat the butter and oil together. Add the ginger-garlic paste and sauté until golden brown and fragrant.
○    Add the tomato purée and cook on medium heat until the oil starts to separate from the masala.

4.    Spice it Up:
○    Add the red chili powder, coriander powder, and salt. Mix well and cook for a couple more minutes to ensure the spices are well combined.

5.    Combine Lentils with Masala:
○    Add the cooked lentils and kidney beans to the masala. Stir well and add 1-2 cups of water, depending on the consistency you prefer. Simmer for about 30 minutes, stirring occasionally.

6.    Finish with Cream and Kasuri Methi:
○    Add the garam masala and kasuri methi, crushing the fenugreek leaves between your palms before adding for maximum flavor.
○    Pour in the fresh cream and stir gently to make the daal rich and creamy. Cook for another 10-15 minutes on low heat, allowing all the flavors to meld beautifully.

7.    Garnish and Serve:
○    Garnish your Daal Makhani with a drizzle of cream and freshly chopped cilantro.
○    Serve hot with naan, roti, or basmati rice for a perfect meal!

Tips for the Perfect Daal Makhani:
●    Slow cooking the daal enhances the flavors, so don’t rush the process. The longer it simmers, the better it tastes.
●    You can use a combination of butter and oil for sautéing to prevent the butter from burning.
●    For a smoky flavor, you can add a piece of coal (dhungar) to the dish, similar to how it's done in traditional kitchens.
Enjoy this classic dish and elevate your dining experience with every spoonful of Daal Makhani!


Tags :
recipe for daal makhani: a creamy delight, daal makhani

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