How to make Dal Makani?

Question

I am interested in knowing Punjabi dish Dal Makani. Please let me know th procedure and contents...
I like to know the name of the dal used in Dal Makani

Answer 1

Ingredients:

Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3
Butter 4 tbsp.
Cream 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 7-8 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Salt to taste

Method:

1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3. Heat 2 tbsp. of butter in a pan.
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cook for 2 minutes.

Dal Makhni is ready to serve. Decorate with cream.

Answer 2

Dal Makhani Preparation : 10 minutes

Cooking: 20 minutes (exc. the time for pressure cooking dal)

Ingredients:
1 1/2 cups toor dal, washed and drained
2 tomatoes, medium sized, cut into large pieces
A pinch of turmeric powder
2 tsp coriander leaves, chopped

For seasoning:
1 small onion, chopped
A pinch of hing
1 tsp red chilli powder
1/2 tsp turmeric powder
1 tsp dhania powder
4-5 green chillies, chopped
1 sprig curry leaves
1 tsp cumin seeds
1 tsp mustard seeds
1/2 stick butter
Salt to taste

Method:
Boil the dal and tomatoes with a pinch of turmeric powder
and 1 cup water till the dal is soft.
Add salt to taste.
Set aside.
In a saucepan, prepare the seasoning by heating the butter.
Add the cumin and mustard.
When the cumin is slightly fried, add all the other seasoning
ingredients except the red chilli, turmeric and dhania.
Fry till the onion starts turning color.
Now add the powders and fry for a minute.
Remove from heat and add the boiled dal/tomato to this.
Add the chopped coriander leaves.
Mix well.
Adjust the salt if necessary.
Add 1 cup of water.
Bring it to a boil and remove.
Serve hot with rotis or plain rice.

Answer 3

Dal Makhani

Ingredients

1/2 toor dal
1/4 cup yellow moong dal
1/4 cup masoor dal
1 onion grated
2 green chillies sliced
1/4 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
1/4 tsp. red chilli powder
3-4 tbsp. butter
salt Method

1. Mix and wash dals well. Soak for 30 minutes.
2. Pressure cook till soft but not overcooked. (Approx. 3 whistles)
3. Mash a little with the back of a spoon, while hot.
4. Heat butter in a deep pan.
5. Add seeds, allow to splutter.
6. Add onion, ginger and green chillies.
7. Stir fry till soft, add masalas (red chillies and salt) and dals, mix well.
8. Bring to a boil. Simmer for 3-4 minutes.
9. Garnish with chopped coriander and lemon juice.
10. Serve hot with rices, rotis, etc.

Making time: 30 minutes (excluding soaking & pressure cooking time)
Makes: 3-4 servings

Answer 4

Ingredients:
Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3
Butter 4 tbsp.
Cream 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 7-8 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Salt to taste

Method:
1. Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours .
2. Add ginger and garlic to the above. Pressure cook for about 10 minutes (3-4 whistles). Then reduce the heat to 'medium' and cook for about 15 minutes. Remove ginger-garlic from the cooked grams and make a paste.
3. Heat 2 tbsp. of butter in a pan.
4. Fry asafoetida and cumin seeds in it. Add thinly sliced green chilli. Heat till it gets slight brown in color.
5. Add ginger-garlic paste and finely chopped onions. Fry until golden brown.
6. Add chilli powder, finely chopped tomatoes and salt. Cook until the mixture thickens into pulpy sauce (about 3 mins).
7. Then add cooked grams and kidney beans to the mixture. Heat for 4-5 minutes. You can add a little water if you find it too thick.
8. Add the remaining butter and cook for 2 minutes.

Dal Makhni is ready to serve. Decorate with cream.

Answer 5

Dal Makhani


Ingredients
1/2 toor dal
1/4 cup yellow moong dal
1/4 cup masoor dal
1 onion grated
2 green chillies sliced
1/4 tsp. ginger grated
1/2 tbsp. coriander finely chopped
1/2 tsp. cumin seeds
1/4 tsp. red chilli powder
3-4 tbsp. butter
salt




Method

Mix and wash dals well. Soak for 30 minutes.
Pressure cook till soft but not overcooked. (Approx. 3 whistles)
Mash a little with the back of a spoon, while hot.
Heat butter in a deep pan.
Add seeds, allow to splutter.
Add onion, ginger and green chillies.
Stir fry till soft, add masalas (red chillies and salt) and dals, mix well.
Bring to a boil. Simmer for 3-4 minutes.
Garnish with chopped coriander and lemon juice.
Serve hot with rices, rotis, etc

Answer 6

Ingradiants:

Black Urad dal whole 100 gms.
Rajmah25 gms.
Cumin seeds1 tbsp.
Chopped garlic1 tbsp.
Chopped ginger1 tbsp.
chilli powder1 tbsp.
Butter/ghee50 gms.
Fresh cream1/4 cup
Chopped Tomato1/2 cup
Garam masala powder1 tbsp.
Chopped Onion1 cup
SaltTo taste
Oil1 tbsp.

Method:

Pick, wash and soak black urad whole and rajma overnight in
five cups of water.
Cook the soaked dal and rajma in five cups of water with salt, red chilli
powder and chopped ginger till dal and rajmah are soft.
Heat oil and butter in a thick bottomed pan. Add cumin seeds, let it
crackle. Add chopped onions and cook till golden brown in color.
Add chopped ginger, garlic and chopped tomatoes. Saute till tomatoes are
well mashed and oil starts to leave the masala. Add boiled dal and rajma to
this.
Add garam masala powder and simmer on very slow flame for 15 minutes.
Add fresh cream and let it simmer for 5 minutes.
Serve hot with naan or paratha.

Answer 7

You will find it in Punjabi, Cook books, in the library near you.

Since you know the name of the dish just Google your search, and see what is on the net. There are buttons at the top of your screen that should do the trick.

Answer 8

Dalmakani