Dal Makhni – Without Onion and garlic
Dal Makhni is very popular dal all over the world. It use black whole Urad (round black balls shape lentins). Dals are important source of protein for all vegetarians. In today’s life everybody is busy and want food cooked fast. But honestly speaking if dals are cooked on simmer low flame it will give buttery richness flavor to your food and Food is simply delicious. Dal can be served with Chawal (Rice), Roti, Naan.
I am sharing Dal Makhni Restaurant style without onion and garlic. Yeap, home made dal makhni in restaurants style can be made without onion garlic and nobody can tell that onion is missing and taste same as restaurant style.
Ingredients
- 2 Cup Whole Urad Dal
- 1/2 Cup red kidney beans
- Cloves 2
- Black Cardamom 1(optional)
- 2 Medium Tomato
- Table/Full Cream ½ cup
- Salt to taste
- 1 tsp red chili powder (Prefer Deggi mirch Powder)
- 1 tsp cumin seeds
- 1/2 tsp fenugreek seeds (methi seeds optional)
- 1 tsp ginger sliced.
- 1 cup fresh cream
- 1/2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp coriander leaves for garnishing(optional)
- 1 tsp garam masala powder
Method
- Soak urad and kidney beans overnight and stain water from it.
- Add Urad dal and kidney beans with 3 times water of total quantity of dal and kidney beans, we have 2+1/2 cup so will use approx 71/2 cup of water.
- Add sliced ginger in cooker, along with salt and turmeric powder and close the lid. Pressure cooks it, after 1st whistle slow down flame to medium and pressure cook for 20-30 minutes on low medium flame.
- After 30 minutes, switched off flame and let the pressure steam come out by itself do not rush and when it opens add cream, place it on low flame for 10 mins to cook and after 10 mins switched off flame(don’t close the lid after cream has been added).
- Fine chop tomatoes.
- Heat oil in a pan, add cumin seeds and fenugreek seeds (if using). when it starts to change color, add Cloves and Cardamom and fry for few seconds.
- Now add tomatoes, all spices and cook for 5 mins.
- When it gets cooked, add tomato puree, and cover it for 2 more mins and till oil comes on corner of pan.
- Now add cooked dal and garam masala (add 1 cup water if it is very thick)
cover it, cook on simmer for 5 more mins to get dal mix with all flavors. switched off the flame. - Dal Makhni is ready.
- Garnish With fresh cream on top. Serve with hot naan, roti and plain rice.
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