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Masoordal Makhani

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Masoordal Makhani Recipe, Masur dal Sabji, How To Make Masoordal Makhani Recipe

Masoor Dal Makhani is a dish from Punjab. Lentils are an essential food group rich in proteins and fiber.

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.

 

Traditi... Read More..

About Recipe

Misur pappu koora, Mysore paruppu Kuzhambu, Mosoor dal torkari

How to make Masoordal makhani

(7 ratings)
16 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Masoordal makhani
Author : Vahchef
Main Ingredient : Masoor dal
Servings : 4 persons
Published date : January 05, 2019


Ingredients used in Masoordal makhani
• Ginger garlic paste - 2 tablespoons.
• Whole garam masala (each) - 10 grams.
• Tomatoes - 500 grams.
• Kasoori methi powder - 1 tablespoon.
• Butter - ½ cup.
• Salt - to taste.
• Green chilly - 25 grams.
• Kashmiri red chilly - 75 grams.
• Cashew nuts - ½ cup.
• Onions - 150 grams.
• Sugar - 1 tea spoon.
• Masoor daal (whole) - 1 cup.
• Ginger chopped - 1 inch piece.
• Garlic chopped - 4 cloves.
• Green chilly chopped - 2 numbers.
• Cream - 2 teaspoons.
Method:
  • Add whole Garma masala in the muslin cloth and tie it.
  • Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, saute it for 5 minutes, then add salt, ginger garlic paste, cook this till raw flavour is gone.
  • Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
  • Let it cool down, remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
  • Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
  • First, boil the masoor daal with skin on till it is soft amp; tender, keep it aside.
  • Heat butter in a pan add chopped garlic and ginger, green chilly, saute it till raw flavour is gone, then add boiled masoor daal and makhani gravy, cook this for some time and add cream mix it well once it comes to boil then switch off the flame.

Serve this with roti, pulka or rice.






Cooking with images Masur dal Rassa , Masoor dal rasdar, Masur bele 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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SirCallofDutyTooMuch Posted on Fri Dec 06 2013

So many foods I cannot make?

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jr497554 Posted on Fri Dec 06 2013

wow and wow?

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pruthvi raju Posted on Fri Dec 06 2013

hi chef plzzz post Marag soup plz and plz?

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jr497554 Posted on Fri Dec 06 2013

you inspired me to cook this today ..going to make this in dinner tonight..thanks?

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cutiezza Posted on Sat Dec 07 2013

Yummy ?

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Viswanathan Sheshadrinathan Posted on Sat Dec 14 2013

Masoor dal s excellent.but vvvvv heavy.once in 3 months v can cook like this.thatssssss all?

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Shakir Snc Posted on Mon Dec 16 2013

why you called masoor dal? Isn't it whole masoor?

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Priyanuj Sharma Posted on Thu Jan 02 2014

why you always test your cook  yourself.......plz cal us for testing......  ?

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Ummumair Imtiaz Posted on Thu Feb 13 2014

You are simply the best...?

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Ummumair Imtiaz Posted on Thu Feb 13 2014

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Krishna Vaddadi Posted on Tue Mar 11 2014

In USA where we fing muslin cloth??

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Liv theday Posted on Wed Apr 16 2014

Totally going to try this recipe. The gravy looks delicious and I can't wait to mix the gravy not only with the Dal but vegetables. It's kind of like an Indian Chili...?

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