Friday, 7 November 2014

Mix Daal Makhani

Today I am sharing recipe of Mix Daal Makhani. It is one of the most popular Punjabi recipes. The dish differs from other popular Punjabi dal dishes, such as dal tadka, in that the primary ingredients in dal makhani are whole black lentil (urad) and red kidney beans (rajma), rather than red lentil (masoor). Dal makhani is now universally recognized as a quintessentially Indian dish, and variations of the fare are served in a wide variety of eateries and restaurants internationally. Dal Makhani’s popularity is due in part to its versatility and the rich vegetarian dish can be served as a main meal, included in a buffet (thali) or as an accompaniment to a principal meal. Do try making Daal Makhani with these ingredients and you will find new flavors in your usual Daal Makhani.


250 gm black daal 
100 gm green moong daal
100 gm red rajma
100 gm kabuli chana
1/2 cup refined oil
2 tablespoon ghee
1 tablespoon salt
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon garam masala powder
2 bay leaves
2 red chili whole
2 green & black cardamom
1 teaspoon cinnamon powder
1 teaspoon ginger & garlic paste
1 tablespoon chopped ginger, garlic and green chili
1 small bowl onion paste
1 small bowl tomato paste
1 teaspoon cumin seeds
2 tablespoon daal makjani powder

1.       Clean and Mix Daal (Black Daal, Green Moong Daal , Red Rajma and kabuli Chana) and keep in presser cooker  and add ½ tablespoon salt, ½ teaspoon turmeric powder , ½ teaspoon ginger & garlic paste and ½ teaspoon garam masala powder and whole garam masala
2.       Put it on high flame with pressure vent and boil it (give 6 to 7 whistles). It will become very soft after it was been boiled properly
3.       Heat refined oil in the open pan add cumin seeds , bay leaves (Tej patta) , red whole chili, cardamom, cloves, cinnamon stick and small onion cut pieces and fry till they are light brown in colour
4.       After it has become light brown, add tomato paste, onion paste, ginger & garlic paste, salt and garam masala powder
5.       Fry for another 15 to 20 min till it all becomes golden brown in colour
6.       Add this golden brown masala into the boiled daal also put daal makhani powder and keep on light flame till 30 to 40 min
7.       After it has been mixed and cooked properly add 2 to 3 spoon ghee/ butter and keep it on light flame for 5 minutes and  cover it
8.       Your Mix Daal Makhani is ready to serve. You can serve Mix Daal Makhani with Jeera Rice/ Butter Nan or Butter roti.

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