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Daal Makhni
A hearty, creamy and mild flavored indian dal recipe perfect to dip with naan or serve as a main dish with rice.
Pakistani Cuisine
Ramzan
Main Course
Ingredients
Daal Makhni
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Rs34646.0
Daal Makhni:
Moong Daal
/g
5.0 g
0%
Cumin, powder
/tbsp
2.0 tbsp
0%
Red chilli, powder
/tbsp
2.0 tbsp
0%
Turmeric powder
/tbsp
1.0 tbsp
0%
Garlic, fresh, chopped
/tbsp
2.0 tbsp
0%
Butter
/g
150.0 g
0%
Cream
/g
80.0 g
0%
Knorr Professional Chicken Soup Stock (6x120x8g)
/pc
2.0 pc
0%
Green chilli, chopped
/g
30.0 g
0%
Fresh coriander, chopped
/bunch
0.5 bunch
0%
Salt
/g
1.0 g
0%
Rafhan Corn Oil (1x16L)
/ml
20.0 ml
0%
Garnish:
Fresh ginger
/g
0.0 g
0%
Cream
/ml
0.0 ml
0%
Butter
/g
0.0 g
0%
Fresh coriander, chopped
/cup
0.0 cup
0%
To Serve:
Naan, bread
/nos
0.0 nos
0%
/
Daal Makhni:
-
Moong Daal 5.0 g
-
Cumin, powder 2.0 tbsp
-
Red chilli, powder 2.0 tbsp
-
Turmeric powder 1.0 tbsp
-
Garlic, fresh, chopped 2.0 tbsp
-
Butter 150.0 g
-
Cream 80.0 g
-
Green chilli, chopped 30.0 g
-
Fresh coriander, chopped 0.5 bunch
-
Salt 1.0 g
Garnish:
-
Fresh ginger
-
Cream
-
Butter
-
Fresh coriander, chopped
To Serve:
-
Naan, bread
Preparation
-
Daal Makhni:
- Soak daal in water for 15 minutes, drain the water. Add daal to a pot with 500 ml water and simmer it for 30 minutes.
- Now add cumin powder, turmeric powder, red pepper powder, salt and Knorr Professional Chicken Soup Stock and let it cook for 10 minutes.
- To temper the daal, heat a pan, add oil and butter, once the oil and butter heats up, add garlic and sauté until golden brown, then add fresh green chillies and chopped coriander.
- Blend the daal after adding butter, garlic, green chillies and fresh coriander. Now add cream and mix it well.
-
Garnish:
- Garnish with ginger, cream, butter and fresh coriander.
-
To Serve:
- Serve with Naan.
