Hey guys! todays recipe is very delicious and easy to prepare in this lockdown. I am sure many of the readers out there have become pro in cooking and food styling. Dal Makhani is a very famous and authentic recipe of Punjab, India made majorly with whole black lentils and fewer quantity of kidney beans. You will always find this delicacy in every menu of any occasion. Dal makhani is very standard recipe in every restaurant and everybody’s favourite too. Being very economical, it is more popular among bachelors, collegiates and office goers. I will be making easy and tasty dal makhani with tawa naan today with very simple technique.
It can be enjoyed with tandoori roti, naan and my favorite rice. Many people and restaurants have curated their own recipe, style of making to differentiate the taste and texture. Here, I have served with some buttery tawa naan made out of whole wheat flour and it went well with the dal. Let’s begin with ingredients and cooking.
Ingredients for Dal Makhani
- Black whole Urad dal: 1 cup
- Kidney beans or Rajma: 1/4 cup
- Tomato Puree of 3 medium sized red tomatoes
- Kashmiri red chilli powder: 1 tbsp
- Ginger garlic paste: 1 tbsp
- Butter: 1/2 cup
- Salt: 1-2 tsp
- Kasuri methi: 1/2 tsp
- Fresh cream: for garnishing and topping
- Coriander leaves: for garnishing
Cooking for Dal Makhani
As you can see, there are very less ingredients in the list and this is only what we want to get tasty dal makhani.
Firstly, wash your lentils thoroughly 3-4 times with water. You should wash them till you get a clean water out of it and soak the lentils for overnight. With this soaking procedure, the lentils becomes soft and easy to cook further. Also, the lentils may release more its color or dirt, so make sure you wash them again after soaking and before starting to cook.
In a pressure cooker, add the soaked Black urad and rajma beans with 2 and cups of water. We will add some more ingredients to it before boiling such as 1/2 tsp salt, 1/2 red chilli powder, 2-3 tbsp butter. We will use the remaining amount of ingredients in tadka. Now, pressure cook the dal on high flame for 3 whistle and medium low flame for 2 whistles. Allow it to depressurize naturally. The pale brownish red colored dal is well cooked with thick consistency and slightly sticky in texture. Mash the dal little more with the back of spatula or with the help of mathani. Now we will prepare the tadka for it.
In a frying pan, take the remaining amount of butter and melt it at low flame. Do not burn as this will not curate great taste. Now slowly we will add the remaining ingredients to the heated butter. Starting with, red chilli powder, ginger garlic paste, tomato puree and salt. Fry everything at medium flame without any burning and stirring continuously. As the bright red colored tadka is getting ready add the cooked and mashed dal in to it and combine well. Mix everything well together and adjust salt as per taste into it. Cook the dal makhani more on low flame for about 10 mins more. As it gets more thicker in texture add water 1/2 cup according your preference in consistency.
You need to have a little patience as the authentic dal makhani takes time to evolve with great taste. There is no incorporation of any masala as this can divert the taste completely to spicier side. Add more butter to this. With more cooking the color also gets better and comes to nice reddish orange which is exactly what we want. To finish this, we will add cream and very little crushed kasuri methi. Very tasty with less ingredients, dal makhani is ready to serve. Garnish with some cream and coriander leaves on top of it before serving.
For Tawa Naan
This is again a very simple recipe which involves no other ingredients but whole wheat flour, water, salt and onion seeds. Prepare a soft dough out all these ingredients and rest it for 5-10 mins.
Divide the dough in the equally sized balls and roll in round or elongated shape with slight thickness. Sprinkle some chopped coriander leaves on to it all press it with the help of roller. To the other side, spread some water and place the watered side on the very hot tawa. Cook for about a minute at high flame. Invert the tawa on the gas to cook the other side. This will create bubbles and the tandoor effect can been seen on it. Cook the naan unlit slight brown on the curves and in the middle.
Carefully remove the tawa naan and proceed with the same procedure with other balls. Butter it generously and serve hot with prepared dal makhani, some onion rings and lemon. Your easy and tasty dal makhani with tawa naan is ready to serve. This quarantine be a pro make this dish your speciality.