Dal Makhni is a simple but flavorful dal recipe made with Nurpur Cream & Butter that you need to try out today. Serve it with Lacha Paratha and enjoy your wholesome complete meal. Give this delicious meal combo of Dal Makhni with Lacha Paratha a try and let us know how it turned out.
#DalMakhani #LachaParatha #SooperChef
Preparation for Lacha Paratha:
All-purpose flour 3 cups
Salt 1½ tsp
Water (lukewarm) 1¼ cup
Oil 3 tbsp
Butter (for layering) as req
All-purpose flour (for layering) as req
Oil (for frying)
Preparation for Dal Makhni:
Daal Mash Whole (whole black gram lentil) (washed & Soaked overnight) 1½ cup
Red Kidney Beans (washed & Soaked overnight) ½ cup
Water (for boiling) 2L
Ghee/Oil 3 tbsp
Ginger garlic paste 1½ tbsp
Red Chili Powder 1 tbsp
Tomato Puree 2 cups
Salt to taste
Water (if req)
Boiled Dal
Butter 6 tbsp
Garam masala (optional) ½ tsp
Kasuri methi powder ½ tsp
Cream ½ cup
Directions:
1. In a bowl, add flour, salt, oil, and water and knead into a soft smooth dough. Rest for 30 mins.
2. Cut the dough into 8 equal parts and make balls. Keep them in a bowl, drizzle some oil, and cover with a damp cloth for 15 minutes.
3. Take a ball, grease the rolling mat with oil and roll the ball into a thin sheet. Brush with melted butter, sprinkle some butter. Roll out and form into a flat round shape. Rest for 10 minutes.
4. Roll out into a round sheet and transfer onto a preheated griddle. Drizzle oil and cook from both sides until cooked through. Serve hot with Dal makhni.
5. Wash and soak the lentils for 8 hrs – overnight.
6. Transfer the drained lentils to a large pot. Add water and cook over medium-low flame for 30-35 minutes until you’re easily able to mash them between your fingers. Keep stirring in intervals to prevent it from sticking to the base.
7. Meanwhile, prepare the masala. Heat ghee in a pot. Add ginger-garlic paste and cook for 2-3 minutes over medium heat. Add little water and red chili powder and cook for a minute. (keep the flame medium to low, do not burn the chili powder)
8. Add tomato puree and salt and cook until oil separates. Add water if needed.
9. Now add this masala to the boiled dal. Mix well & now add the butter and cook the dal on low flame for 30-45 minutes, longer the better. Keep stirring in intervals.
10. Add toasted kasuri methi powder, a pinch of garam masala and mix well.
11. Now lower the flame to the minimum & finish with white butter and the fresh cream.
12. Gently mix and cook for 4-5 more minutes.
13. Serve with hot laccha parathas.
Preparation Time: 10mins
Cooking Time: 1hr 30mins
Servings: 8