From Kitchen to Table: Unveiling the Secrets of Cooking Perfect Dal Makhani
- Dal Makhani : We are going to explain to you how to make delicious dal makhani.
1 cup black lentils (whole urad dal)
1 tablespoon butter
1 teaspoon cumin seeds
1 medium onion, finely chopped
2 medium tomatoes, pureed
2 cloves garlic, minced
1-inch ginger, grated
1 green chili, chopped
1 teaspoon coriander powder
1 teaspoon garam masala
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt to taste
1/2 cup heavy cream
1/2 teaspoon kasuri methi (dried fenugreek leaves)
2 tablespoons fresh coriander, chopped
- Rinse and soak the lentils for 30 minutes. Drain and set aside.
- In a large pot, heat the butter and add cumin seeds. Let them sizzle for a few seconds.
- Add the chopped onions and sauté until golden brown.
- Add the ginger, garlic, and green chili and sauté for another minute.
- Add the tomato puree and cook until the oil begins to separate from the mixture.
- Add the coriander powder, garam masala, turmeric powder, red chili powder, and salt to taste. Stir well.
- Add the drained lentils to the pot and stir to mix everything together.
- Pour in enough water to cover the lentils by 1 inch and bring to a boil.
- Reduce heat, cover the pot, and let the lentils cook until they are soft and tender about 25-30 minutes.
- Mash some of the lentils with the back of a spoon to thicken the sauce.
- Stir in the heavy cream and kasuri methi, and simmer for a few minutes.
- Serve hot, garnished with fresh coriander leaves.
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