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Dal Makhani Tarts

May-31-2017
Prabhleen Kaur
30 minutes
Prep Time
85 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Dal Makhani Tarts RECIPE

Everybody eats dal makhani in resturants did you thought of trying something different. Try these resturant style dal makhani tarts at home and surprise your family with a mouthwatering recipe.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Fusion
  • Baking
  • Appetizers
  • Egg Free

Ingredients Serving: 4

  1. For Dal Makhani: 1/2 cup whole black gram
  2. 3 tbsp Red kidney beans (rajma) 
  3. 1 onion finely chopped
  4. 2 large tomatoes
  5. 1-2 green chillies chopped
  6. 2 tsp Ginger garlic paste
  7. 1/2 tsp cumin seeds
  8. 1/2 tsp red chilli powder
  9. 1 tsp garam masala
  10. Salt to taste
  11. 1/4 cup cream (i used Amul)
  12. 3 tbsp Butter/Ghee
  13. Water as required for cooking
  14. For Tart dough: 1 cup flour
  15. 100 grams butter
  16. A pinch of salt
  17. 3-4 tbsp cold water for kneading the dough
  18. For Mint dip: 1 small bunch of mint leaves
  19. 3-4 fresh coriander sprigs
  20. 1/2 inch ginger
  21. 2-3 Garlic Cloves
  22. Juice of 1 lemon
  23. 1/4 tsp roasted cumin powder
  24. Pinch of chaat masala
  25. Salt to taste
  26. 1/4 cup hung curd
  27. For Beetroot dip: 1 small beetroot
  28. 1/2 cup mayonnaise
  29. 1-2 Garlic cloves
  30. Juice of 1 lemon
  31. 1/2 tsp red chilli powder
  32. Salt to taste
  33. A pinch of chaat masala
  34. For Salad: Few lettuce leaves
  35. Few shredded carrot
  36. Few shredded red cabbage
  37. Few strips of beetroot

Instructions

  1. For Dal Makhani: Wash and soak sabut urad and rajma separately overnight in water.
  2. Boil sabut urad and rajma in three cups of water with salt for three four whistles in a pressure cooker.
  3. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
  4. Heat butter in a pan. Add cumin seeds. When they begin to change colour, add ginger garlic paste saute for few seconds then add onion and saute till golden.
  5. Add slit green chillies, tomatoes and cook on high heat.
  6. Add the red chilli powder and saute till the tomatoes are reduced to a pulply mixture.
  7. Now add the cooked dal and rajma, add water as required if the mixture is thick and let it cook on low flame.
  8. Add garam masala powder and salt, mix it well with the dal.
  9. Let the dal cook uncovered on low heat while stirring in between so the it does not stick at the bottom.
  10. The more the dal is cooked on low heat the better the taste is.
  11. I kept for around 30 minutes on low flame while stirring in between.
  12. When the gravy has thickened enough, add cream to it and mix it well.
  13. Cook for another 3-4 minutes and switch off the flame. The dal is ready.
  14. For the tart dough: In a mixing bowl sift flour and salt. Now add butter cubes. (Butter should not be softened, it should be right out of the refrigerator)
  15. Mix the butter cubes with your hand while rubbing through your fingertips to make like a fine bread crumb like consistency.
  16. Now add 3 tbsp cold water and make a firm dough. Once done, wrap it in a cling film and chill for atleast 2 hours.
  17. For Mint dip: In a grinder add mint leaves, coriander leaves, green chilli, ginger, garlic cloves, roasted cumin powde, lemon juice, salt and make a fine paste of it.
  18. In a bowl take hung curd add the prepared green paste mix it well till you get a nice green colour and keep it aside.
  19. For Beetroot dip: In a grinder add diced beetroot, garlic cloves, lemon juice, red chilli powder, chaat masala and salt. Grind it a smooth puree by adding 1-2 tbsp of water.
  20. Take mayonnaise in a small bowl, add the beetroot puree to it and mix it well and keep aside.
  21. For assembling: Once the tart dough has chilled for two hours, preheat the oven for 180 degree and grease the tart moulds.
  22. Roll the chilled dough on a floured surface and cut out circles with a cookie cutter.
  23. Press the circle into each mould till the edge and cut off the rest.
  24. Make rest of the tarts like this.
  25. Bake in preheated oven at 180° celcius for 20 mins.
  26. Once done take it out from the oven and let them cool.
  27. Once cooled down, add 1-2 tbsp of the prepared dal makhani in it garnish with fresh cream and a parsley leaf.
  28. Serve the dal makhani tarts with mint dip, beetroot dip and a lettuce salad. Enjoy!

Reviews (3)  

How would you rate this recipe? Please add a star rating before submitting your review.

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Insiya Kagalwala
Jun-28-2017
Insiya Kagalwala   Jun-28-2017

V innovative

Preeti Gurung
Jun-02-2017
Preeti Gurung   Jun-02-2017

Looks Delicious!

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