Skip to main content

Dal Makhni

Dal makhni or maa ki dal  is a dish originating from the Punjab, India. The primary ingredients are chilkewali Urad dal (whole black lentils with skin)  and Rajma (red kidney beans) Makkhan (unsalted fresh butter) and fresh cream. The dish gets its richness from the use of cream, but it can also be prepared with yogurt, milk or no dairy.
Original process takes 24hours to complete the dish as the lentil and kidney beans need to be soak in advance and it take time to reach that creamy texture in open pot. But now days all thanks to pressure cooker it can be made with in couple of hours, off course the soaking time is additional till the date.
Little history about the dal makhni, Kundan lal Gujral was a migrant and he is the father of this heavenly Dal makhni, who opened a Moti mehel restaurant at Delhi, India. Dal makhni also known as Maa ki dal because the lentils used is called mother of lentils. Maa means mother and makhni means smooth creamy texture. We can eat this with roti (layerd flat indian bread) or even with rice. All the dhaba (the restaurants on highway that are open late night for truck drivers or night travelers, they serve such a delicious food at low price) has serves dal makhni in its own way. Though the ingredients are same but the taste varies at every dhaba or restaurant. 
Do try this dish if you are visiting an Indian restaurant or a dhaba in India.
Happy eating foodies!!!😊
Labels:

Comments

Post a Comment

Popular posts from this blog

Crispy Millet bhakri with brinjal curry.

             Summer is round the corner and this menu poped up in my mind. This is one of the special menu for me. Dharwadi bhakri, kala masla vangi bhaji, kairichi chatni. My neighbour auntie introduced this lip smacking crunchy flatbread to me. This flatbread is called Dharwadi bhakri, means crunchi millet flatbread which belongs to Bidar. Maharashtra and Karnataka border is called Bidar.                    Millet flatbreads are popular accross India. But this dharwadi bhakri is little different as it can be stored for months. Usually me & my daughter like this with special peanut chutney made in mortar and pestle with perticular type of peanuts called Solapuri peanut.                   Vangyachi bhaji is brinjal curry made with special spices paste which is dark in colour that's why it is called kala masala. Kala means black. Dry cocon...
Post a Comment
Read more

Mirch ke Tipore

                      Mirchi ke Tipore, basically less spicy green pepper's side dish. This is one of the most favorite side dish even my 6 year old loves a lot. So you can guess the hotness of the peppers.                         This dish I came across when I was scrolling through some random videos. Name itself is so catchy so I started my search. After watching tons of recipe video and talking to my mom I figured out the authentic recipe and it was a real hit. It can be a delicious option to any boring day when you don't feel like cooking lengthy 4 course meal. Few easily available spices like funnel seeds, cumin seeds, dry mango powder, salt, red chilli (paprika) powder, lemon juice, and oil. Just roast all seeds and coarsely grind it. Heat oil add all powder with turmeric, red pepper, asafetida, dry mango powder and add freshly cut chillis. Mix it and cook it just for...
Post a Comment
Read more