Dal Makhani Recipe in Hindi | Punjabi Mah Ki Dal | Langarwali Dal

dal makhani is the most popular of all punjabi dals on the left are the ingredients needed to boil the dal 1 cup black gram with a handful of red kidney beans thrown in 1 tbsp mustard oil 1 tsp salt 4-5 granules of asafoetida 1 tsp ginger paste and 1.5 liters of water (not shown here) these are the ingredients for tempering the dal 4 tbsp clarified butter 1/2 cup fresh cream, lightly whisked to make it smooth 1 tsp dry fenugreek leaves. we call it kasuri methi 1 tbsp grated garlic 1 chopped onion 1/2 tsp red chilli powder 1/2 tsp garam masala 1 tsp coriander powder put the dal in the pressure cooker and wash it under running water until it is washed well now keep the pressure cooker on full heat. and add the water we have added 1.25 liters water at the moment add the salt, ginger paste, asafoetida & oil as well close the cooker and let it come to the whistle the whistle has blown. reduce heat to low and cook it for 30 minutes more 30 minutes are up. put off the heat and open the cooker when the pressure subsides open the cooker and check the dal the dal has softened and has mixed a little with the water but we need to cook the dal further and also temper it keep the dal on medium heat and prepare the tempering on the side burner before that, add a little water to the dal as it is thick and will be cooked for some more time. we are adding the remaining water, about 250 ml we have added 1.5 liters of water in all to prepare the tempering put the clarified butter in a tadka pan and let it melt. keep the heat around high the clarified butter has melted. reduce the heat a little and add the chopped onions the dal is cooking on another burner on medium heat simultaneously. keep stirring it from time to time while making the tempering keep stirring the onions and we will fry them until they turn light brown. add the dry fenugreek leaves too fry for about 2 minutes or so remember to stir the dal from time to time so it does not stick to the bottom of the cooker & get burnt when the dal come to a boil reduce the heat to low also keep stirring the onions from time to time the onions have turned light brown add the grated garlic and fry the onions & garlic until they turn medium brown and put the fresh cream in the dal and stir it in fresh cream makes the dal creamy and dal makhani is a thick creamy dal. therefore it needs to be simmered for some time to make the water and dal blend together nicely so keep the dal stirred the onions are medium brown now. reduce heat to low and put in the red chilli powder, garam masala, and coriander powder and stir for about about 1/2 a minute the tempering is ready. put in in the dal and mix well at this stage the dal is looking a bit thick so we will put in a little water. if your dal is thin do not add water heat has to be on low we will simmer the dal until the added water mixes nicely and the dal is ready if needed a little more water can also be added. it all depends on the consistency of the dal at the moment add in the chopped cilantro as well saving a little cilantro garnishing the dal simmering the dal on low heat is of paramount importance in preparing a delicious dal makhani so finally the dal makhani is ready. you can see the consistency of the dal to aim for put off the heat and transfer the dal makhani to a serving bowl. garnish with the remaining cilantro here is our dish of the day – punjabi dal makhani. do try it and give your feedback. have it with roti, paratha or rice. interestingly, some dishes taste better the next day and dal makhani is one of them. Try it! this is also called langar wali dal as it is prepared in sikh gurudwaras or temples and served in the community kitchens if you like the dish, please share our video, subscribe to our channel & press the bell icon so that you are notified about our new video uploads. thanks for watching

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