Today we will learn how to make restaurant type dal makhani.On hearing this it seems that making dal makhani will be very difficult.But you will be surprised to know that making dal makhani is very easy.Just you should know which item to put in what quantity.Dal Makhani is not only good for health and is also very tasty in food.Because it contains urad dal and kidney beans.Rajma/kidney beans is rich in protein and urad dal is also very beneficial for health.To make Dal Makhani, follow the method given step by step below…
Course Dinner, Indian, Lunch, Main Course, Main Dish
Cuisine Indian
Prep Time 7minutes
Cook Time 35minutes
Total Time 42minutes
Servings 4People
Calories 200kcal
Cost 50 rupee
Equipment
Pressure Cooker
Big Frying Spoon
Kadhai / Frying Pan
Mixer
Knife
Chopping Board
Ingredients
150gramsWhole black gram/ Whole Kali Urad
30gramKidney Beans/ Rajma
750gramsWater
2UnitMedium Onion / Pyaz
2UnitTomato/ Tamatar
1inchGinger/ Adrak
1inchGinger Garlic Paste/ Adrak Lahsun Paste
1UnitBlack Big Cardamom/ Badi Elaichi
1inchCinnamon Stick/ Dalcheeni
1inchBay leaf/ Tej Patta
1tspCumin/ Jeera Seeds
1/2CupMilk Cream/ Malai, if you don't have milk cream, you can use malai
1UnitGreen Chili/ Hari Mirch
2-3UnitClove/ Laung
1tbspKasuri Methi
2tspButter/ Makkhan
1tspOil
2inchCharcoal Piece/ Lakdi ka koyla
1/2tspRed Chili Powder/ Lal Mirch Powder
2-3UnitGreen Cardamom/ Hari Elaichi
asper tasteSalt/ Namak
Instructions
To make Dal Makhani, take 150 grams standing Urad Dal.
With this, take about 20 grams of kidney beans.
Soak urad dal and Rajma in water.
Remember to soak urad dal and rajma in enough water for about 8 to 10 hours.
Therefore, the best way to do this is to make urad dal and rajma in the night before the day before making dal makhani.
After 8 to 10 hours of soaking urad dal and rajma, both urad dal and rajma will get soaked well.
After this wash the urad dal and rajma with clean water for 2 to 3 times.Drain all water from urad dal and rajma.
After this, put urad dal and rajma in the pressure cooker.
Add approximately 750 ml of water in the pressure cooker, now close the lid of the pressure cooker and place it on the gas.
Keep in mind that the flame of gas should be high. Wait for about 20 to 22 whistles in the pressure cooker.
As long as the whistle is coming in the cooker, then we can do more preparations.
For this, take 2 medium-sized tomatoes. And cut them and grind the tomatoes by putting the tomatoes in the mixer grinder.
Take it out in a bowl and keep it aside.
With this, take 2 medium size onions. Finely chop the onion.
Take a 1.5-inch piece of ginger.
And peel the skin, and cut the ginger into long slices.
Keep in mind that ginger is finely chopped.
Also, take a green chili and chop it.
You can take less or more green chillies depending on your choice.
By now the pressure of the pressure cooker will have gone out.
Open the lid of the cooker and check if the lentils and beans are cooked.
If the lentils are not cooked then close the cooker again and allow three to four whistles.
If the lentils are cooked, then with the help of a spoon, mash the lentils lightly.
Be careful not to mash the whole lentils, you have to mash only two or three teaspoons of lentils.
After this, take 2 to 3 cloves, large cardamom, 2 to 3 green cardamom, a small spoon of cumin, a curry leaf and a piece of cinnamon about 1 inch to put it in the dal makhani.
Also, take a spoonful of Kasuri methi.
Now put a kadhai/fry pan on the gas.
Put about 2 teaspoons butter in the kadhai/pan.
Allow the butter to heat up.
When the butter melts, fry by adding cloves, cardamom, cumin, bay leaves, cinnamon.
After this, add chopped ginger in the pan.
Cook ginger for about 1 minute.
Add chopped onion after 1 minute.
Fry the onion till it becomes light pink.
After this add a spoon of ginger garlic paste.
Cook ginger garlic paste well in the spices.
After cooking the ginger garlic paste for 1 minute, until the raw smell is gone. Add chopped green chilies.
And cook the spices for about 2 minutes.
After this, add the paste of tomatoes in the kadhai/fry pan.
Cook the tomatoes by mixing them well in the spices.
Also, add about half a teaspoon of red chili powder.
Add about 5 to 6 teaspoons of water to the tomatoes.
Reduce the flame to medium and cook the tomatoes for 3 minutes to 4 minutes.
The tomatoes have to be cooked till the tomatoes start releasing the oil.
When the tomatoes are cooked, add the cooked urad dal and kidney beans.
Add salt to taste as per taste.
If urad dal is thick then add half glass of water into it. You can add more water if you want to make gravy thin.
I have added extra water because gravy will be on low flame for 15 minutes to 20 minutes. In that process, some water will evaporate.
The more the lentils will cook on low heat, the better will be the taste of dal makhani.
Add salt to taste as well.
Keep in mind that we have not used salt anywhere yet,
We did not add salt while cooking in the lentils.
Add salt according to the quantity of lentils in the kadhai/fry pan.
Turn the flame to low and cook the lentils.
Keep stirring the lentils frequently, so that the lentils do not burn.
After cooking the lentils for 10 minutes on low heat, add about half a cup of milk cream.
If you do not have milk cream, you can also add cream of fresh milk.
Now mix the cream well in the lentils.
Remember to keep the flame low.
After this, put one spoon of Kasuri methi in the kadhai/ fry pan.
And mix Kasuri Methi in the lentils well.
You keep the kadhai/fry pan/cauldron aside.
Switch on the gas.
Place about 2 inches of charcoal on the gas and burn the charcoal.
The coal has to be burnt until it turns red.
This process may also take 3 minutes to 4 minutes.
When the charcoal becomes very red, then place it in a bowl.
And pour half to one teaspoon of oil on it.
As soon as the oil is added, the coal will start leaving smoke.
Now lift this bowl and place it on the dal makhani inside the kadhai/fry pan.
And immediately close the lid of dal makhani.
The lid of dal makhani should remain closed for 1 minutes to 2 minutes.
So that the coal smoke mixes well in the dal makhani.
This will give a very nice aroma to your dal makhani and will also be very tasty in eating dal makhani.
Now garnish by adding green coriander leaves over the dal makhani.
Dal makhani is ready.
Serve Dal Makhni hot.
You can also eat dal makhani with rice roti or paratha.
It is a very easy and delicious dal makhani and it is also very beneficial for health.
Both Bengal gram lentil and bottle gourd are very beneficial for health.Bottle Gourd is also called Dudhi.It is very easy to make bengal gram gourd lentils, just before you make it, soak the lentils in water for a while.Every day we get bored eating the same type of lentils. Therefore, Chana dal changes the taste as well as is also nutritious for the body.Especially for those who are vegetarian, lentils contain protein as well as folic acid.Which is very important for the growth of the body and also for the strength of muscles.Follow the steps given below to make bengal gram gourd/chana lauki dal …
Course Dinner, Indian, Lunch
Cuisine Indian
Prep Time 10minutes
Cook Time 20minutes
Servings 4People
Calories 0.125kcal
Cost 40 rupee
Equipment
Pressure Cooker
Big Spoon
Knife
Mixer Grinder
Plate
Bowl
Ingredients
1/2CupBengal Gram Lentil / Chane Ki Dal
2UnitTomato / Tamatar
2CupBottle Gourd / Lauki
2tspDesi Ghee/ Butter
1tspCumin Seed / Jeera
1tspTurmeric / Haldi Powder
1tspCoriander / Dhaniya Powder
1/2tspGaram Masala Powder
1/2tspRed Chili / Lal Mirch Powder
1/2tspRaw Mango / Khatai Powder
1pinchAsafoetida / Heeng
asper tasteSalt / Namak
Instructions
Take half cup of Bengal gram lentil to make chana dal.
Soak bengal gram lentils in water.
Put bengal gram lentils in water for one hour.
Take a bottle gourd, finely chop 2 cup bottle gourd.
Keep in mind that the bottle gourd has to be chopped finely if cut thick, chana lauki dal will not be good.
Simultaneously take 2 medium-sized tomatoes.And also take a piece of green chili, one-inch ginger.
Now cut the tomatoes in big size and put them in a jar of mixer grinder and also add green chili and ginger pieces.
Now grind tomatoes, green chillies, ginger in the grinder.Keep this mixture aside.
Finely chop a medium-sized onion.
After one hour, remove the Bengal gram lentils with water and wash them thoroughly with water.
Now put the cooker on the gas.Turn up the flame.
Add one spoon of desi ghee to the cooker.
When the ghee gets hot, add one teaspoon cumin seeds to the ghee.
When cumin starts crackling, add a pinch of asafoetida.
Now immediately add the chopped onion.
Fry the onion until light brown.
When onions are roasted add one teaspoon turmeric powder and one teaspoon coriander powder.
Turn down the flame to medium.
Now add the tomato paste that we made.
Cook this mixture.
Cook the mixture until the masala starts leaving oil.
Now pour the chopped bottle gourd into the cooker.
Add the washed Bengal gram dal along with it.
Now cook the bottle gourd and lentils well with the mixture.
Add salt as well.
Then add half a teaspoon of red chili powder.
Mix all the spices.
Add 2.5 cups of water in the cooker.
Close the lid of the cooker.
Turn the flame on high.
Allow the first 2 whistles to come on high in the cooker.
Now reduce the flame to low.
Now allow 2 more whistles on low flame.
Now turn off the gas.
Wait for the pressure to come out of the cooker.
When the pressure goes out, open the cooker.
Add half teaspoon garam masala powder to the cooker and add half teaspoon of sour powder along with it.
Do not add garam masala powder if you don't like garam masala. Mash bengal gram slightly with spatula.
Now close the cooker with a lid so that the garam masala mixes well.
Open the cooker after 3 minutes to 4 minutes.
Chana gourd dal is ready.
Serve with chopped coriander in the lentils.
Serve this dal with rice.
You can also enjoy bengal gram gourd lentils with paratha and roti.
Notes
Bengal gram has good amount of iron, sodium, selenium and small amount of copper zinc and manganese. They are a rich source of protein.
They are also a very good source of folic acid and fiber and contain phytochemicals called saponins, which can act as antioxidants.
Bengal grams enhance the utilization of glucose and are therefore good for diabetic patients.
They help cure digestive problems like indigestion, dysentery, vomiting, dyspepsia and diarrhea.
Bengal gram juice known for a rich source of iron and that is highly beneficial for the iron deficiency anemia.
Caution: Excessive intake of whole Bengal gram powder should be avoided as it causes indigestion.
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