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Photo of Dal Makhani Fondue by Chetna Parikh at BetterButter
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Dal Makhani Fondue

Jul-11-2018
Chetna Parikh
15 minutes
Prep Time
60 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Dal Makhani Fondue RECIPE

This punjabi special and traditional dal makhani is made with black gram and rajma with richness of spices, butter and cream. I make fusion of it and make fondue with same richness. Normally served piping hot with parathas but this fondue is served with spicy garlicy bread toast and nachos.

Recipe Tags

  • Easy
  • Basic recipe
  • Main Dish
  • Side Dishes
  • Healthy

Ingredients Serving: 4

  1. Whole black gram soaked for 6 to 8 hours 1 cup
  2. Red kidney beans or rajma soaked 1/4 cup
  3. Chana dal 1 tbs soaked
  4. Black pepper 4 to 5
  5. Clove 2 to3
  6. Cinnamon 1 small
  7. Cardamom 2
  8. Tej parts 1
  9. Oil 1 tbs
  10. Ghee 1 tbs
  11. Tomatoes 3 to 4
  12. Red chilli powder 2 tap
  13. Turmeric 1/4 tsp
  14. Kitchen king Masala 1 tbs
  15. Dal makhani Masala 1 tbs
  16. Dhanya Jeera powder 2 tsp
  17. Butter 1 tbs
  18. Cooking cream 4 tbs
  19. Salt
  20. Cheese 1 cube
  21. For garlic bread merination
  22. Butter 2 tbs
  23. Olive oil 2 tbs
  24. Garlic chutney 2tbs
  25. Oregon 1 tsp
  26. Mixed herbs 1sp
  27. Chilli flakes 1 tsp
  28. Salt
  29. Garlic bread

Instructions

  1. SOAKED AND COOKED WHOLE BLACK GRAM, RED KIDNEY BEANS (RAJMA) & CHANA DAL WITH WHOLE SPICES.
  2. BLANCH TOMATOES AND REMOVE SKIN AND GRIND IT.
  3. TAKE GARLIC AND GINGER CHILLI PASTA.
  4. HEAT GHEE AND OIL IN A PAN ADD GARLIC AND GINGER CHILLI PASTA.
  5. SAUTE TILL IT TURNS TO GOLDEN BROWN.
  6. ADD BLANCHED TOMATO PUREE.
  7. STIR AND COOK TILL TOMATO PUREE STARTS REALISING OIL.
  8. ADD RED CHILLI POWDER, TURMERIC, KITCHEN KING MASALA, DAL MAKHANI MASALA AND DHANYA JEERA POWDER.
  9. SAUTE ALL SPICES AND ADD COOKED DAL.
  10. ADD WATER TO ADJUST CONSISTENCY.
  11. ADD SALT.
  12. ADD BUTTER.
  13. ADD COOKING CREAM.
  14. DAL MAKHANI IS READY COOL IT.
  15. REMOVE THE TEJ PARTS AND BLEND THE DAL WITH BLENDER.
  16. STRAIN THE DAL WITH SOUP STRAINER.
  17. ADD GRATED CHEESE.
  18. ADD COOKING CREAM:blush::blush:
  19. COOK THE DAL MAKHANI ON SLOW FLAME TILL CHEESE MELTS.
  20. ADD LEMON.
  21. DAL MAKHANI FONDUE IS READY TO SERVE.:heart_eyes::blush::blush::fork_and_knife:
  22. CUT THE GARLIC BREAD IN SMALL PIECES.
  23. ADD OLIVE OIL IN BUTTER.
  24. TAKE SALT, CHILLI FLAKES, MIXED HERBS, OREGANO AND GARLIC CHUTNEY.
  25. MIX WELL AND MAKE MERINATION.
  26. ADD THIS MERINATION IN BREAD PIECES.
  27. COVER ALL BREAD PROPERLY.
  28. BAKE IN PREHEATED OVEN AT 180*C FOR 5 MINUTES.
  29. SERVE HOT:fire::fire:DAL MAKHANI FONDUE WITH TOASTED GARLIC BREAD AND NACHOS.

Reviews (1)  

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Maithili Iyer
Jul-13-2018
Maithili Iyer   Jul-13-2018

I will surely try this.

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