Serve Meals In Punjabi Style With Tempting Dal Makhani
Punjabi delicacies are favourites of many food-lovers, due to the richness and delicious tastes of those foods. Dal makhani is a prime Punjabi dish that is too often cooked in all houses of this region. It is cooked by adding a large amount of butter or fresh cream to the spicy soup of black grams and rajma beans. All foodie people admire its wonderful taste and avail its health benefits from the simple procedure of cooking this cuisine. It is also available in all North Indian restaurants all over India, due to the huge popularity among customers.
Easy steps followed for healthy dal makhani recipe
Black gram and rajma beans are two primary ingredients of dal makhani, both of which need to be soaked in water overnight or at least for 8 – 10 hours to make them much softer. It is best to wash Urad dal and rajma thoroughly with water, to clean all dirt from these ingredients.
Then both black gram and rajma are boiled with water and salt in a pressure cooker. Both ingredients need to be submerged in water and wait for 6 – 8 whistles of the cooker to complete the cooking. These boiled dal and rajma are mashed thoroughly with a whisker or potato masher.
A measured amount of milk is added to this mashed mixture of boiled Urad dal and rajma and mixed thoroughly. Health-conscious people may consider using skimmed milk for its low-fat content. The addition of milk enriches the taste of dal makhani and also makes it healthier.
All the spices, including cumin seeds, chopped onions, ginger-garlic paste, chilli powder, turmeric powder, and coriander powder are lightly fried in oil, putting the pan on low or medium flame. This phase is very important in dal makhani preparation, as over-frying can mar the taste of this cuisine. 1- 2 teaspoons of water is added and stirred continuously to prevent over-frying of these spices.
Then more water and tomato pulp are added to the fried spices in the pan and cooked well on the medium flame. After a couple of minutes, the mixture of Urad dal, rajma, and milk is added to the pan and cooked for approximately 10 – 15 minutes. Little amount of salt is also added in this stage for making the dish tastier while stirring the ingredients constantly. Finally, a sufficient amount of butter is added to this dish and it is taken out from the heat when the butter melts. The dal makhani is garnished with chopped coriander leaves and served hot with rice or tandoori roti or naan.
This cuisine can be prepared by spending a short time in the kitchen. Dal makhani recipe is also very healthy for people and can be prepared with very cheap ingredients. Thus, it is now popular all over India and available at a low price in restaurants.
