Dal Makhni With Garlic Naan
Dal Makhni With Garlic Naan

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, dal makhni with garlic naan. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Dal Makhni With Garlic Naan is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Dal Makhni With Garlic Naan is something which I’ve loved my whole life. They are nice and they look fantastic.

Dal makhani or dal makhni is a dish originating from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil, red. How to make Dal Makhani at home.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have dal makhni with garlic naan using 28 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Dal Makhni With Garlic Naan:
  1. Take Dal Makhani
  2. Prepare 1/4 cup Rajma(kidney beans)
  3. Take 1 cup black urad saboot(whole)
  4. Take 1-2 onions
  5. Take 3-4 tomatoes
  6. Get 100 gram fresh cream
  7. Take to taste salt
  8. Prepare 1-2 teaspoon red chilli powder (degi)
  9. Take 2-3 tbsp butter
  10. Prepare 1-2 tablespoon ghee
  11. Get 4-5 garlic cloves
  12. Make ready 1 inch Ginger
  13. Make ready 1/2 teaspoon garam Masala
  14. Get 1-2 black cardamom
  15. Get 1-2 choti elaichi(green Cardamom)
  16. Prepare 2 green chillies
  17. Prepare garlic naan
  18. Take 1 bowl maida/ All purpose flour
  19. Get 1/2 cup Dahi/ curd
  20. Get 1 teaspoon salt
  21. Get to taste sugar
  22. Prepare 1/2 tsp baking powder
  23. Make ready 1/2 tsp baking soda
  24. Prepare 9-10 chopped garlic cloves
  25. Make ready as needed kalonji(onion seeds) for sprinkling
  26. Prepare 2-3 spoon butter
  27. Prepare leaves few Coriander
  28. Take 2-3 tsp oil

This dal is made with black lentil with lots of butter and cream. Dal Makhani is one of the most popular dals in India and it's certainly my husbands favorite. It's there on the menu of every Indian. is rich, creamy and buttery. tastes just like the Dal Makhani from your favorite restaurant. tastes great with garlic naan or. serve dal makhani with jeera rice or garlic naan. Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay.

Steps to make Dal Makhni With Garlic Naan:
  1. For Dal :- soak black urad dal and rajma for overnight. now boiled rajma and black urad dal together. add salt add salt to taste, 1-2 black cardamom and 1-2 small cardamom. boil it for around 30 minutes.
  2. Now for tadka add 1-2 tablespoon of ghee in pan. add chopped ginger garlic. now blend the onions and put them into the pan. add 1-2 green chillies chopped. cook it for 30 seconds to 1 minute. now blend the tomatoes and make puree. add tomato puree into the onions and mix it well. now add salt to taste, do not at much much salt as salt is already in dal. add half teaspoon garam Masala. 1-2 teaspoon of red chilli powder.if you are using degi mirch you can add 2 to 3 teaspoons of red chilli powder.
  3. If you want you can add some powder of elaichi and sauf.it will enhance the flavour. this part is optional. now let the masala cook for around 2 to 3 minutes until it starts releasing the oil.now at this stage add 100 to 150 grams of fresh cream and mix it together. let it cook for around another 2 to 3 minutes.now add one to two tablespoon of butter and mix it together and let it cook for another 2 minutes.
  4. Now turn off the gas of the tadka. now check for the dal is boiled or not. Once boiled properly, add the tadka into the dal. Now before adding the tadka, remove the excess water from the upper part as we want this dal to be thick. If required, the same water can be added later on. now here after mixing dal and tadka together let it cook on the lowest heat.
  5. Now if required you can mash some dal and rajma. The main flavour of this Dal comes when it is cooked on the slowest heat for around one to one and half hour. now at this step you can also add more butter and ghee to your dal to add more richness to it. while cooking if the water gets reduced too much, you can add the water which you have removed from the Dal. after cooking it for 1 hour you can check the consistency of the it should be thick and it should have all buttery flavour. Dal is ready
  6. For garlic naan :- take maida, dahi, salt, sugar, baking soda, baking powder, 6-7 chopped garlic, 1- 2 tsp of oil. now mix them all together and make it into a dough. if required you can also add some water.now let it rest for around another 30 minutes and cover it with the wet cloth.
  7. Now after 30 minutes Knead the dough again. now take the small portion of the dough and make it into a ball. just like you make the rotis, flatten the ball with the help of rolling pin. you can make it in any shape you want. you can make it round or oval. now sprinkle some kalonji, chop garlic, few coriander leaves on the flattened naan. apply some butter on it with the help of brush and press the contents with brush.
  8. Now heat the tava. please do not use non stick tawa here as we want the Naan to get stick on the tawa. now once tawa is heated, apply some water on the backside of the naan and put the waterside down on the tawa. apply water very generously at the back side of the naan. now when the bubble starts to rise up in the naan, flip the tawa and cook the naan on the gas directly and keep keep moving the tawa in circular motion so that the naan is evenly cooked on all the sides.
  9. Once Nan is cooked take it out from the tawa with the help of spatula. now apply some butter on the naan with the help of brush. garlic Naan is now ready to serve with dal makhani and some vinegar onions.
  10. Adding these photos just for naan!!The gravy here is not dal makhni..

Make Dishoom's famous black dal makhani at home! Dal makhani aka 'maa ki dal' is famous for its smooth silky texture and the classic aromatic Dal makhani or dal makhani (pronounced daal makkh-nee, "buttery lentils" You can enjoy dal makhani with a freshly cooked garlic naan, tandoori roti, or even rice. For the Naan: I made these Garlic Naans on a skillet rather than an oven. You will need a few table spoons of finely chopped garlic. Staff also nice and warm welcoming.

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