Dal Makhani Recipe | दाल मखनी | Chef Meghna

Dal Makhani is a creamy, thick, yummy lentil recipe that is loved by people all over India! Want to learn my take on this recipe? Watch the video to know more. Happy Cooking!
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Ingredients:
Soak 3/4th cup Urad Dal
1/4th cup Rajma all night in hot water
2 tsp ghee
1 tsp cumin seeds (Jeera)
4-5 garlic cloves finely chopped
1 big of ginger finely chopped
Alternative : garlic ginger paste
2 green chillies
check Rajma if cooked properly or not
1 big onion finely chopped
Salt
1.5 tsp garam masala
1.5 tsp dhaniya powder (corriander seeds powder)
1.5 tsp red chilli powder
1 cup tomato puree (made from 3 tomatoes)
Water
2 tbs Milk powder
Continuously stir dal as urad dal gets stuck on the bottom of pan
fenugreek leaves
Beaten curd
1/4 tsp of butter to ga
ginger julians
coriander leaves

Method:
Soak 3/4th cup Urad Dal and 1/4th cup Rajma all night in hot water
Cook in cooker till you get one boil
Remove the dark color water
This will ensure dal makhani is reddish and not black
Add water into urad dal and rajma
Add some salt
Cook in cooker for 5-7 whistles
In a pan take 2 tsp ghee
For serving of 4-5 people, 2 tsp ghee is healthy
Add 1 tsp cumin seeds (Jeera)
When you hear crackling sound of cumin seeds
add 4-5 garlic cloves finely chopped
add 1 big of ginger finely chopped
Can use garlic ginger paste as well
add 2 green chillies
Meanwhile open the cooker and check if Rajma is cooked properly or not
Once ginger garlic are golden brown, add 1 big onion finely chopped
Add salt so that onion gets cooked
Once onions get golden brown, add 1.5 tsp garam masala
add 1.5 tsp dhaniya powder (corriander seeds powder)
Add 1.5 tsp red chilli powder
Add 1 cup tomato puree
Mix well
Tomato puree made by taking 3 tomatoes
Indian food tastes better by cooking masalas nicely
Add little water in the pan so that maslas and tomatoes don’t get burnt
We will not be using cream and very little butter at the last
Take a cup of milk powder mixed in water
Add into masalas
Milk powder ensures gravy gets thick and stays fine
Now add boiled dal and rajma
If you follow all the tips, dal makhani color will get the red color
Boil nicely on medium flame for 10-12 min till it gets thick
Continuously stir dal as urad dal gets stuck on the bottom of pan
After 10-12 min boiling, add fenugreek leaves
Add ginger Julians
Let it cook for 5 min more
You will see dal getting really creamy
Take curd from outside which is not sour and little smooth after beating
Turn off heat
Pour beaten curd fon top (instead of cream)
This way it is healthier
Serve dal and garnish with beaten curd
Just a 1/4 tsp of butter to garnish
and some ginger Julians
And finally coriander leaves on top

00:00 - Making Dal Makhani
00:09 - How to Boil Rajma and Dal
01:44 - Preparing to make Dal Makhani
03:30 - Adding Onion
03:58 - Adding Dry Spices
04:29 - Adding Tomato Puree
04:47 - Meghna's Tip
05:32 - Meghna's Trick
06:13 - Adding Boiled Dal and Rajma
08:28 - Meghna's Healthy Twist
09:44 - Plating
10:37 - Meghna Tastes the Dal Makhani

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