Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, maah makhni. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Dal Makhani is one of the most popular lentils from the Punjab region in northern India. To make this delicious lentil curry,Black lentils (Whole Urad/ Black Gram) and red kidney beans are soaked overnight and cooked in butter, with aromatics like fresh ginger, garlic, green chillies and onion, till they get soft and creamy in texture. Its flavor is enhanced by seasoning with toasted garam.

Maah makhni is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Maah makhni is something which I’ve loved my entire life.

To get started with this particular recipe, we must prepare a few components. You can cook maah makhni using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Maah makhni:

1. Take 1 cup daal black lentil soak for atleast 3 hours.save gas
2. Take 1 big chopped onion
3. Make ready 1 big chopped tomato
4. Prepare 2 chopped green chilli
5. Take Ginger garlic 8 to 10 piece chopped
6. Get 1 tablespoon salt
7. Make ready 1 tablespoon red chilli powder
8. Get 1 tablespoon sunflower oil
9. Take 1 tablespoon turmeric
10. Take Half tablespoon coriander powder
11. Get 1 tablespoon cumin seeds
12. Get 1 tablespoon cumin powder
13. Make ready 1 tablespoon coriander seeds
14. Prepare 1 hot pepper or sabut red chilli
15. Get Few red kidney beans

It is the most served dal at homes, parties or weddings. It is a smooth dal that literally melts in your mouth. Though it is heavy to digest it is the most popular of the Indian dals and probably the most delicious as well. In this punjabi restaurant style dal makhani recipe, soaked dals and rajma are pressure cooked until soft, tempered with spices and mixed with fresh cream.

Steps to make Maah makhni:

1. First soak daal or lentil for at least 3 hours.add salt+turmeric+black pepper powder+green chili+sunflower oil
2. Now after 3 hours let wait for 5 to 6 whistles in pressure cooker.add 3 cup water to boil daal.
3. Now blend dry things mentioned.coriender seeds+cumin seeds+hot pepper+red chilli powder+cumin powder+coriander powder.sorry if something forgot.pls add all the left spices
4. Now in one hot pan for tadka or curry put some oil and roast chopped onion
5. Make it browned and add tomatoes with blended mixture
6. At very low flame add some water and stir it for 6 to 7 minutes
7. Now add it in daal and boil openly until daal perfectly mixed with tadka or curry.
8. In the end add fresh cream one scoop.yummy nutritional daal is ready
9. Garnish with coriander leaves to make more nutritious and flavorful

Slow cooking makes the lentils viscous, creamy and the end result is a finger-licking dal makhani. For that restaurant style taste smoky aroma and flavor is the key. Like I mentioned above the smoky aroma in the dal makhani comes from slow simmering and cooking dal makhani on wooden or charcoal fires or embers. In this version of Maa ki dal, we use only Whole urad lentils, and no kidney beans. This uses less amount of butter/ ghee, and takes lesser time than the makhani dal.

So that is going to wrap this up for this exceptional food maah makhni recipe. Thank you very much for reading. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!