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Dal Makhani With Masoor Dal

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Dal Makhani With Masoor Dal Recipe, Dall Sabji, How To Make Dal Makhani With Masoor Dal Recipe

Dal Makhani a Punjabi lentil preparation with split black urad dal. A delicious creamy dal recipe, dal makhani or ma ki dal is favorite amongst all.

Dal Makhani is actually a delicacy from Punjab in India. It is among the popular dish in North Indian Restaurants.  Apart from India, Dal Makhani is favorite all over the world mainly because of its richness in flavor and nutrition. The essential ingredients in dal makhani are urad dal (whole black lentils) and rajma (red kidney beans), butter and cream. It's extremely creamy, rich, smooth and silky texture.

Traditionally this dal... Read More..

About Recipe

Dall koora, Dall Kuzhambu, Dall torkari

How to make Dal Makhani with Masoor Dal

(20 ratings)
14 reviews so far
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Dal Makhani with Masoor Dal
Author : Vahchef
Main Ingredient : Dall
Servings : 4 persons
Published date : October 17, 2018


Ingredients used in Dal Makhani with Masoor Dal
• Whole masoor dal (lentil) - 1 cup.
• Green chilies (chopped) - 3 number.
• Ginger (juliennes) - 1 tea spoon.
• Cumin seeds - 1/2 tea spoon.
• Ghee - 2 tablespoons.
• Red chili paste - 1 tea spoon.
• Tomatoes (chopped) - 3 number.
• Salt - to taste.
• Butter - 3 tablespoons.
• Cream - 2 tablespoons.
• Water - as required.
• Garlic (juliennes) - 1 tea spoon.
• Onion (chopped) - 1 number.
Method:
  • First boil the dal with skin on till it gets to a soft and mash consistency.
  • Heat ghee in a pan, add cumin seeds, juliennes of ginger and garlic, chopped onion, once this lightly sauteed.
  • Add green chillies, red chili paste, chopped tomatoes, salt, and cook it with closed lid for 10 minutes on a slow flame.
  • In the same pan, add water and cooked lentil, even add butter and cook this dal on a slow flame for about 15 minutes.
  • At last, add cream (optional) to the same pan and cook for another 10 minutes.

Serve this hot with chapatti.






Cooking with images Dall Rassa , Dall rasdar, Dall saaru





Articles


Dal Makhani is actually a delicacy from Punjab in India. It is among the popular dish in North Indian Restaurants.  Apart from India, Dal Makhani is favorite all over the world mainly because of its richness in flavor and nutrition. The essential ingredients in dal makhani are urad dal (whole black lentils) and rajma (red kidney beans), butter and cream. It's extremely creamy, rich, smooth and silky texture.

Traditionally this dal was cooked slowly, for a long time, on charcoal. This provided it a creamier texture.  Fresh butter or fresh malai (cream) put into it. When cooked in the home nowadays, much more reasonable quantity of cream or butter are used.

When prepared in restaurants, it's cooked slowly on low heat and quite often has a lot of cream and butter added. Lentils and beans were soaked overnight for about 8 hrs. and delicately simmered on low heat in addition to ginger, garlic and several other. These are then put together with a tangy masala base which include onions, tomatoes (cut or puree) or dried mango powder or simply pomegranate seeds. 

Dal makhani is popular in Delhi menus as a simple yet completing vegetarian food, it's really delicious-like a buttery bean chili, to tastes. It might be serve hot with tawa roti, naan, paratha or rice and also onion pieces as salad.

Nutritional Value of Dal Makhani:

This dal is loaded with starch and minerals, it's also considered heavy for digestion, on the other hand ginger solves this issue and makes it easy to digest. Use olive oil rather than ghee or butter and omit cream. Because this dish is full of proteins and fiber, it would often be the healthiest meal at your home too. Rajma and whole urad provide protein and calcium which are really important for maintenance of the body tissues and healthy bones. Cooking the dal in tomato purée adds a little bit sharpness to the dish as well as enriches it with folic acid and vitamin A.

You will find approx. 375 calories in 1 serving of homemade Dal Makhani which include 20% fat, 55% carbs, 20% protein.



 

Comments & Reviews

 

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Recent comments

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faraz adil Posted on Sat May 25 2013

VAHRE VAH dalmakhni thank you.

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Dinahhs3 Posted on Sat May 25 2013

Thanks sooooo much

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Dinahhs3 Posted on Sat May 25 2013

I tried sooo many recipes and all turned out greeeeeet

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suganthan packiyanathan Posted on Sun May 26 2013

Thanks

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AbstractMan23 Posted on Mon May 27 2013

What does he mean darbar style?

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Varsha S. Posted on Mon May 27 2013

He's saying dabba not darbar. Dabbas are roadside restaurants in Indian with really awesome food. It's really cheap and good food.

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AbstractMan23 Posted on Mon May 27 2013

thanks! i hope to try one day :-)

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hira asif Posted on Sat Jun 29 2013

awesome

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salim shaikh Posted on Tue Jan 28 2014

Best?

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Amrita Trivedi Posted on Thu Mar 13 2014

Sanjay Thumma is world best?

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devi pattanayak Posted on Tue Jul 15 2014

your the best?

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mveer d Posted on Sat May 09 2015

It's DHABA style, not DARBAR nor Dabba style. Dhaba is a road-side (highway) eatery/restaurant.?

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