Dal Makhani Recipe without Rajma (Kidney Beans) – Restaurant Style

By:    Posted On: 31st-05-17

Dal Makhani Recipe without Rajma (Kidney Beans) – Restaurant Style

Dal-Makhani-Recipe-Restaurant-Style

Dal Makhani Recipe – Restaurant Style

Dal-Makhani-Recipe-Restaurant-Style
Dal-Makhani-Recipe-Restaurant-Style

Dal Makhani Recipe without Rajma (Kidney Beans)

Ingredients:

Soaking and Boiling
Sabut Urad Dal – 2 cups
Soda – 1/8 teaspoon or pinch
Tejpatta – 2 patta
Salt – 3 teaspoon
Making Dal Makhani
Oil – 3 tablespoon
Cumin seeds – 1 teaspoon
Fenugreek Seeds – ¼ teaspoon
Grated Ginger – 1 teaspoon
Chopped onions lengthwise – 2 medium sized
Tomatoes chopped – 5 medium sized.
Dal makhani Masala – 2 tablespoon
Red chilli Powder – ½ teaspoon
Butter – 1 teaspoon
Ghee – 1 teaspoon
Milk – 1 cup
Seasoning and Serving
Oil or Butter – 1 tablespoon
Dal Makhani Masala – 1 teaspoon
Fresh cream – 1 teaspoon

Steps for making Dal Makhni:

1- Wash and soak sabut urad overnight in plenty of water with pinch of soda. Soak approx. 8-10 hours.
2- Drain excess water and rinse them in fresh water. Keep aside.
3- In a pressure cooker, add dal, tej patta, salt and 5 times of water (App. 10 cups). Boil till 3 whistles or until the rajma is totally soft.
4- Heat oil in a kadai. Add cumin seeds, fenugreek (methi daana). When they begin to change colour, add grated ginger and chopped onions. Saute till it changes the colour to golden.
5- Add chopped tomatoes (or tomato puree) and sauté on high flame. Add red chilli powder, daal makhani masala of your choice. Add 1 teaspoon ghee in it while sautéing.
6- Now add this masala in your cooked daal. Add salt as per your taste if required. Now add 1 teaspoon butter and milk/malai.
7- Cook daal on low flame for 15 minutes. Turn off the gas.
8- In a small pan, Add 1 teaspoon ghee/ butter. Heat it. Turn off the gas and add 1 teaspoon dal makhani masala and immediately add in the dal and close the lid of pressure cooker.
9- Stir and add cream on top while serving dal makhani.
10- Enjoy with chapatis or naan.

   

Author: Khushboo Sharma

Hi am Khushboo, MTech in embedded systems and a mother to a most lovable little angel girl. I was born and raised in small town Muzaffarnagar, U.P. which is famous for its Asia's largest gud/jaggery market. I was introduced to cooking or should say the place kitchen only after my marriage, because i was never serious about cooking. But as I was raised in a food loving family so I was always curious about various local and authentic food around. Join me in my journey to explore food, my way.
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