Masoor Dal/Dal Makhani
Masoor Dal/Dal Makhani

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, masoor dal/dal makhani. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. Masoor Dal Makhani is a dish from Punjab.

Masoor Dal/Dal Makhani is one of the most favored of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Masoor Dal/Dal Makhani is something which I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must prepare a few ingredients. You can cook masoor dal/dal makhani using 20 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Masoor Dal/Dal Makhani:
  1. Take 1 cup Masoor dal
  2. Prepare 1/4 cup Rajma
  3. Get 1/2 tsp turmeric powder
  4. Make ready 2tablecspoons salt as per taste
  5. Prepare 4 cup water
  6. Take For tadka:-
  7. Take 2 tomatoes
  8. Prepare 3-4 green chillies
  9. Make ready 1 pc ginger
  10. Take 1/2 tbsp ghee/oil/butter
  11. Take 1 tsp cumin seeds
  12. Prepare 1/2 tsp mustard seeds
  13. Make ready 1/4 tsp hing
  14. Get 1 tsp red chilli powder
  15. Prepare 1/2 tsp garam masala
  16. Make ready 1 tsp dry mango powder
  17. Take leaves Coriander
  18. Get For garnishing:-
  19. Prepare 1 tbsp Cream/Malai
  20. Make ready 1/4 cup Roasted Tal Makhana

Masoor Dal is a popular lentil based dish from the North Indian Cuisine and is often made in Indian homes. The dish is made with pink lentils which Serve Masoor dal with some steamed basmati rice, pickle and papad and you have a comforting Indian meal. Even aside vegetable raita or cucumber. Whole masoor dal known as sabut masoor dal is also enjoyed by many people.

Steps to make Masoor Dal/Dal Makhani:
  1. Wash and soak dal and rajma for half an hour.
  2. Pressure cook with turmeric powder salt and water till 3-4whistles on medium flame.
  3. Make tomato purées with tomatoes chilli and ginger.
  4. Heat ghee in a big pan.
  5. Add cumin seeds hing and mustard seeds.
  6. Then pour tomato purée and mix
  7. Add all the spices and cook till tomato starts leaving ghee.
  8. Add cooked dal and cook till one boil.
  9. Dal is ready…transfer it to a serving bowl.
  10. Garnish with coriander leaves malai and makhana.
  11. Enjoy with jeera rice, naan or chapati

The whole lentils have higher fiber so it is always good to soak them in enough water for few hours to prevent stomach problems. Then there was masoor dal (red lentils), chana dal and moong dal which she also made once in a while. But one dal that was made only on special occasions was Dal Makhani. Makhani means "buttery", so for this recipe whole black lentils (urad sabut) is cooked with lot of butter and cream. Masoor Dal (Brown Lentil) is healthy dal made with whole masoor dal in North Indian Style.

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