Daal makhni

Daal Makhni recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Daal makhni, recipe Rating: 4.8
Number of votes:77

Ingredients

1. Yellow lentils (Sabut Masoor ki daal) – 115 grams
2. Butter – 70 grams
3. Onion – 1 (medium)
4. Garlic – 2 cloves (chopped)
5. Red Chili Powder – ¼ tsp
6. Kidney Beans (lobia) – 115 grams
7. Ginger paste – 1 tsp
8. Tara Special Hot Spices – ½ tsp
9. Milk – 100 grams
10. Turmeric powder (haldi) – ½ tsp
11. Salt – to taste
12. Oil – 1tsp
13. Green chilies – for garnishing (finely sliced)
14. Coriander leaves – for garnishing (chopped)

Instructions

1. Soak yellow lentils for 3 hours and then drain the water
2. Heat oil in a pot, add ginger/garlic and 50 grams butter
3. Fry for a while add lentils, onions and 50 grams milk to the pot
4. Cook for 10mins and then add kidney beans and cook on low flame
5. When lentils and kidney beans becomes tender, add tara special hot spices, turmeric powder, salt and red chili powder
6. Mix well and cook till all the water dries
7. Heat 50 grams milk in a separate pot add 1tbsp hot water and 20grams butter to make a thick mixture
8. If butter starts to separate from the milk, add another tbsp of hot water
9. Add this mixture to the lentils
10. Cook for a few minutes and then take off flame
11. Garnish with butter, green chilies and coriander leaves
12. Sprinkle hot spices powder(garam masala) and serve

To make Tara Special Hot Spices: Grind 1 tsp cumin seeds(zeera), 1tsp coriander seeds(sabut dhania), 4 pepper corns(sabut kali mirch), 4 cloves(loung),and 4 cardamoms(choti ilachi). Use it as required.