{"id":3474,"date":"2016-09-03T08:41:49","date_gmt":"2016-09-03T16:41:49","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=3474"},"modified":"2016-09-03T08:44:41","modified_gmt":"2016-09-03T16:44:41","slug":"daal-makhani","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/daal-makhani\/","title":{"rendered":"Daal Makhani"},"content":{"rendered":"

\"Daal_Makhani\"<\/a><\/p>\n

Daal Makhani<\/strong><\/em>\u00a0is one of the most popular dal recipes of India, especially to the Punjabi cuisine. Its spicy & rich mixed lentil curry, generally made with lots of butter and cream and is a great accompaniment to Roti or Chapatti. The dish tastes even better the following day after reheating…<\/p>\n

<\/p>\n

Ingredients<\/strong><\/p>\n

    \n
  1. Black urud daal \u00a0 \u00a0 :1 Cup<\/li>\n
  2. Rajma (kidney Beans) : \u00bc Cup<\/li>\n
  3. Tomato \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 6<\/li>\n
  4. Chopped onion \u00a0 \u00a0: 1 (medium)<\/li>\n
  5. Green chilli \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 3<\/li>\n
  6. Garlic paste \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 : 1.5 Tbl \u2013 Sp<\/li>\n
  7. Ginger paste \u00a0 \u00a0 \u00a0 \u00a0 : 1 Tbl \u2013 Sp<\/li>\n
  8. Chilli powder \u00a0 \u00a0 \u00a0 : 1 Tbl \u2013 Sp<\/li>\n
  9. Coriander Powder : 1 Tbl \u2013 Sp<\/li>\n
  10. Turmeric powder : \u00bc T \u2013 Sp<\/li>\n
  11. Garam masala \u00a0 \u00a0 \u00a0: 1 T- Sp<\/li>\n
  12. Kasoori methi \u00a0 \u00a0 \u00a0: 1.5 Tbl \u2013 Sp<\/li>\n
  13. Black salt \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: \u00bd T \u2013 Sp<\/li>\n
  14. Butter \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: \u00bc Cup( Adjust)<\/li>\n
  15. Whipping cream : 1 Cup (Adjust)<\/li>\n
  16. Black cardamom : 1<\/li>\n
  17. Cardamom \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 : 2<\/li>\n
  18. Bay leaf \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 : 1<\/li>\n
  19. Cloves \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 3<\/li>\n
  20. Cinnamon \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1 small piece<\/li>\n
  21. Jeera \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: \u00bd T \u2013 Sp<\/li>\n
  22. Hing<\/li>\n
  23. Salt for taste<\/li>\n
  24. Coriander leaves<\/li>\n
  25. Salt for taste<\/li>\n<\/ol>\n

    Method<\/strong><\/p>\n

      \n
    • Soak the washed rajma and black urud daal for overnight (7-8 hours).<\/li>\n
    • Pressure cook the daals\/lentils with \u00bc T-sp salt for 4-5 whistles or until soft (
      \ndon\u2019t overcook\/smash the lentils). Keep it aside.<\/li>\n
    • Now roughly chop the tomato and make a smooth puree (I got 3 cups of puree).<\/li>\n
    • In a pan\/kadai heat a table spoon of butter and splutter the jeera, black cardamom, cloves, cinnamon, cardamom and bay leaves.<\/li>\n
    • Then add the chopped onion along with ginger garlic paste and green chilli; saute it till onions became translucent.<\/li>\n
    • Then add the chilli powder, coriander powder, turmeric powder and hing and fry it for about 1 minute.<\/li>\n
    • Add the black salt and tomato puree and stir it, add small portion of butter in between and stir it in a low-medium flame.<\/li>\n
    • Continue stirring the mix for about 1 hour , can see the butter oozing out from the gravy; now add 5 cup of water and wait for it to boil.<\/li>\n
    • Add the cooked dal and mix it and let it boil well, then add the half of kasoori methi ( \u00be Tbl- Sp), check the salt and add it if needed.<\/li>\n
    • Reduce the flame into low and close the lid and cook it for about 2-3 hours, stir in-between to avoid sticking in the bottom of the pan.<\/li>\n
    • If the gravy is getting thickens, add enough water ( the consistency should be medium thick).<\/li>\n
    • Finally add the balance kasoori methi (crushed with hands) , garam masala and chopped cilantro.<\/li>\n
    • Switch off the stove and finally add the whipping cream and mix it.<\/li>\n<\/ul>\n

       <\/p>\n

      Tips:<\/p>\n

        \n
      • This is a very rich curry, so the recipe needs more butter, but here I reduced the quantity , you can add more if u wish.<\/li>\n
      • Cooking time is very important, you have to keep the dal makhani in a low flame for long time, to get the traditional dal makhani taste.<\/li>\n
      • While pressure cooking, don\u2019t overcook the daals, it should be soft.<\/li>\n
      • Make the puree of tomato (no need for blanching the tomatoes).<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

        Daal Makhani\u00a0is one of the most popular dal recipes of India, especially to the Punjabi cuisine. Its spicy & rich mixed lentil curry, generally made with lots of butter and cream and is a great accompaniment to Roti or Chapatti. The dish tastes even better the following day after reheating…<\/p>\n","protected":false},"author":1,"featured_media":3476,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20,12,4],"tags":[],"class_list":["post-3474","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-north-indian","category-side-dish","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3474","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/comments?post=3474"}],"version-history":[{"count":4,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3474\/revisions"}],"predecessor-version":[{"id":3484,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/posts\/3474\/revisions\/3484"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media\/3476"}],"wp:attachment":[{"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/media?parent=3474"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/categories?post=3474"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pepper2salt.com\/sindhus-kitchen\/wp-json\/wp\/v2\/tags?post=3474"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}