Daal Makhni

 

It is an interesting and energetic recipe made of lintels with butter. Let us have a look of its making/preparation or cooking in MHK’s own style. We are going to make it in simple, easy and quick way to add an interesting main course meal dish:

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Ingredients:

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For Boiling of lintels:-

Split Vetch (دال ماش): 250 Grams or 1 Cup (Washed and soaked in water for 1 Hour)

Split Chickpeas (دال چنا): 250 Grams or 1 Cup (Washed and soaked in water for 1 Hour)

Water (پانی): 1 Liter

Salt (نمک): 1 Table Spoon

Turmeric (ہلدی): 1/2 Tea Spoon

Clove (لونگ): 3~4X

Black Cardamom (کالی الائچی): 2X

Cinnamon Sticks (دار چینی): 3~4 Pieces

 

For Making Gravy:-

 

Butter (مکھن): 200 Grams

Onion (پیاز): 2X (Small Size, Fine Chopped)

Cumin (زیرہ): 1 Table Spoon

Curry Leaves (کری پتہ): 1 Table Spoon (Mashed with hands)

Garlic (لہسن): 2 Table Spoons (Grated)

Whole Red Chili (ثابت سرخ مرچ): 5~6X (Some are broken)

Turmeric (ہلدی): 1/2 Tea Spoon

Coriander (دحنیا) Powder: 1 Table Spoon

Red Chili (سرخ مرچ) Powder: 1 Table Spoon (or as per taste)

Salt (نمک): 1/2 Tea Spoon

Ginger  (ادرک)Powder: 1 Tea Spoon

Tomatoes (ٹماٹر) : 3X (Medium size) + Green Chili (سبز مرچ) : 3~4 X (paste form)

Fresh Milk Cream (بالائی): 3 Table Spoons (well beated)

Mix Masala (گرم مصالحہ) Powder: 1 Tea Spoon

Green Coriander (سبز دھنیا): 2 Table Spoon (Fine cut)

 

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Procedure:

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1. Pour all the ingredients in cooker & let it cook after whistle for 15 minutes.

 

2. When the lintels are tendered cook a little to dry up the water.

 

3. Pour 200 grams of butter in cooking pot and let it melt on low flame.

 

4. Add onion, fry at low to medium flame till it turns to light golden.

 

5. Add cumin, Curry leaves & Garlic, fry at low flame till smell of garlic is felt.

 

6. Meanwhile add the ingredients, mix well by adding splash of water.

 

7. Add paste of tomatoes & green chili and fry further on medium flame.

 

8. When oil become visible on edges take a partial amount out for tarka.

 

9. Add lintels in the gravy, mix well & steam cook on low to medium flame.

 

10. After 5 minutes remove the lid, add cream & mix thoroughly.

 

11. After a while add already taken out gravy masala and mix well.

 

12. Now sprinkle spice powder & Green coriander and steam cook for 2 minutes.

 

 

Tip-1: Low flame is must as Butter may get blazed on high flame.

For detailed video please click on the link given below: