Dal Makhani Recipe Authentic Punjabi Style

Dal Makhani Cook With Manali

WEBApr 6, 2019 · 1- Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight. 2- In the …

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1. Wash and rinse urad dal (whole black lentil) and rajma (kidney beans) in a large bowl. Soak in 3 cups water overnight.
2. In the morning, drain the water in which the dal and rajma was soaked. Transfer the dal and rajma to a pressure cooker with 1 teaspoon salt. Add around 3.5 cups water.
3. Pressure cook on high-medium heat for 10 whistles, then lower the heat to low-medium and cook for another 10 minutes. In total around 15 to 20 whistles.
4. Let the pressure release naturally. The dal and rajma should be completely cooked and you should be able to mash them with your fingers. If using the Instant pot, pressure cook the lentils on high pressure for 30 minutes with natural pressure release.

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Dal Makhani Recipe (Restaurant Style) Swasthi's Recipes

WEBApr 28, 2023 · 1. Soaking lentils: Add 1 cup urad dal (black lentils) & ¼ cup rajma (red kidney beans) to a large pot and rinse thoroughly a few …

1. Add urad dal and rajma to a large pot and rinse them well a few times. Drain the water and soak them in 3 to 4 cups of water for 7 to 8 hours. To reduce the soaking time, you may soak them in boiling hot water for 4 to 5 hours.
2. Heat a heavy bottom pot with butter & ghee. If using whole spices, add them and saute for half a minute. Then add onions and fry until they turn golden.
3. Place a small piece of foil or a tall steel cup on the dal makhani. Hold 1 to 2 inch piece of natural wood charcoal with a tong and burn it on direct fire until red hot. Then place it on the foil kept over dal or in the steel cup.
4. Press SAUTE button on the Instant pot. Add ghee and butter to the steel insert.

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Dal Makhani Shweta in the Kitchen

WEBApr 12, 2020 · 1 - Start the Instant Pot on saute mode and once hot add the butter (or oil/ghee). Stir in the cumin seeds, bay leaf, black and green …

1. Wash whole black lentils (sabut urad dal) and red kidney bean (rajma) a couple of times and soak them both together overnight or at least for 5-8 hours.
2. Start the Instant Pot on saute mode and once hot add the butter (or oil). Stir in the whole spices bay leaf, black and green cardamom along with cumin seeds and asafoetida (hing).
3. Drain the water off the soaked dal and add it to pressure cooker with 4 cups water, whole spices bay leaf, black and green cardamom cardamom, asafoetida and 1 tsp salt. Pressure cook for 4-5 whistles on high and then turn the heat to low and cook for another 30 mins. Switch off the heat and allow the steam to escape completely before opening the lid.
4. Follow the same process as mentioned for cooking in pressure cooker. First cook the lentils in thick bottomed pan for 50mins-1 hours covered stirring intermittently until they are soft. Make the tempering in a separate pan and once the lentils are cooked add tempering to cooked dal and then simmer for 1-2 hours on low flame. Finish with cream and dollop of butter.

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