Dal Makhani infused with Charcoal smokey flavor | How to make Dal Makhani infused with Charcoal smokey flavor

7 reviews
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ByPoonam Bachhav
Created on 26th Nov 2015
  • Dal Makhani infused with Charcoal smokey flavor, How to make Dal Makhani infused with Charcoal smokey flavor
Dal Makhani infused with Charcoal smokey flavorby Poonam Bachhav
  • Dal Makhani infused with Charcoal smokey flavor | How to make Dal Makhani infused with Charcoal smokey flavor (100 likes)

  • 7 reviews
    Rate It!
  • By Poonam Bachhav
    Created on 26th Nov 2015

About Dal Makhani infused with Charcoal smokey flavor

Dal Makhani is a very famous Punjabi delicacy and the finest dal recipes of India. It is a spicy and rich dish made with a combination of whole black lentil (Urad) and red Kidney Beans (Rajma) and is popularly known as 'Maa ki daal' in Punjab. It is cooked with lots of butter (Makhan) and fresh cream (Malai) which gives a smooth velvety texture and a lovely flavour to the dish. The Dal Makhani goes well with any Indian flat bread like Chapati, Naan, Paratha or even with Jeera Rice.

Dal Makhani infused with Charcoal smokey flavor is a delicious dish which is liked by the people of every age group. Dal Makhani infused with Charcoal smokey flavor by Poonam Bachhav is a step by step process which is best to understand for the beginners. Dal Makhani infused with Charcoal smokey flavor is a dish which comes from Punjabi cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 6 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Dal Makhani infused with Charcoal smokey flavor takes 480 minute for the preparation and 45 minute for cooking. The aroma of this Dal Makhani infused with Charcoal smokey flavor make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Dal Makhani infused with Charcoal smokey flavor will be the best option for you. The flavor of Dal Makhani infused with Charcoal smokey flavor is unforgettable and you will enjoy each and every bite of this. Try this Dal Makhani infused with Charcoal smokey flavor at your weekends and impress your family and friends.

  • Prep Time8Hours
  • Cook Time45mins
  • Serves6People
Dal Makhani infused with Charcoal smokey flavor

Ingredients to make Dal Makhani infused with Charcoal smokey flavor

  • 3/4 Cup whole Urad (whole black Lentil)
  • 3 tbsp Rajma (Kidney Beans)
  • 1 Large Onion finely chopped
  • 2 tomatoes finely chopped
  • 1 tsp Jeera (Cumin seeds)
  • 1 tsp finely chopped or grated ginger
  • 1 tsp finely chopped or minced Garlic
  • 2 green chilies finely chopped
  • 1 bay leaf
  • 1 star anise
  • 1 black cardamom
  • 1 small stick of Cinnamon
  • 2-3 black Pepper corns
  • 2-3 cloves
  • 1 tsp Coriander Cumin powder
  • 1 TBSP RED CHILI POWDER
  • 1/4 tsp turmeric powder
  • 1 tsp of crushed Kasuri Methi (dried Fenu Greek leaves)
  • 2 - 3 tbsp of fresh Cream
  • 3 tbsp butter
  • fresh coriander leaves to garnish
  • 2-3 Ginger julienne to garnish
  • Salt to taste
  • For imparting Smokey flavor: 1 tsp Ghee
  • 1 small piece of wood charcoal

How to make Dal Makhani infused with Charcoal smokey flavor

  1. Soak the whole Urad and Rajma overnight. Next day pressure cook with 2 1/2 cups of water, salt and whole spices (Bay leaf, clove, black cardamom, cinnamon and black pepper corns). Pressure cook for 6 - 7 whistles or until the dals are thoroughly cooked.
  2. With a wooden ladle mash the dal nicely and keep aside. Take 2-3 tbsp of this cooked lentils and pulse them in a grinder with 2-3 tbsp of water to a smooth paste.
  3. In a deep wok or thick bottom sauce pan heat butter on low and add the cumin seeds, garlic and ginger. Saute till the raw smell goes. Add in green chilies, onions and saute until the onions turn translucent.
  4. Add tomatoes, turmeric powder, red chilli powder, cumin, coriander powder and cook for 2-3 minutes on a medium flame. Add in the mashed lentils and the dal paste. Mix well and add a little water. Add salt and simmer the dal, add the remaining butter and fresh cream. Add the crushed Kasuri Methi, cook for another 1 minute and then turn off the flame.
  5. Directly burn the charcoal on top of a gas burner. Place in a small bowl in the dal and pour 1 tsp of ghee or butter over it. Cover quickly and let it rest for a 2 to 3 minutes.
  6. Garnish the Dal Makhani with fresh chopped coriander, ginger julienne and fresh cream. Serve hot.

Reviews for Dal Makhani infused with Charcoal smokey flavor (7)

Khushboo Goyala year ago
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Ankita Rankaa year ago
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Kusum Goria year ago
:ok_hand::ok_hand::ok_hand::ok_hand:
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Deepesh Shahi2 years ago
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Rachna Shah Mistry2 years ago
Full proof recipe and totally awesome.
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Kajal Mehta2 years ago
Superb.will try soon
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Purva Mandhre2 years ago
Super easy way to prepare dal makhani...and it tastes just like hotel's dal makhani...awesome..
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