Dal Makhani is one of the most ordered Indian dish in restaurants. You can make authentic, buttery, rich dal makhani at home. It’s just as good as the restaurant version! Black gram and kidney beans are simmered in a creamy spiced sauce and is perfect for special occasions or a great dinner. With Instant Pot and Sauce pan instructions. (gluten-free, soy-free, nut-free, oil-free option).

Love ordering Dal Makhani at restaurants? You’ll love this homemade version even more! This is adapted from my home-style dal makhani that’s on the blog and in my books. The difference is that this version has more spices, including some whole spices, which create more layers of flavor. 

This version of dal makhani is a little bit more involved than my home-style version. It has both a base sauce and a spiced oil. This levels up the flavor and adds a smoky, creamy flavor, like restaurants usually serve.  There’s also a lot more Kashmiri chili powder in this version compared to the home-style one. 

The home-style recipe is quicker and still delicious, but this one takes it up another couple of notches, simmering the beans in a deeply-flavored sauce.

Makhani means both “butter” and “like butter,” and the dish is called dal makhani, both because of the butter content and the creamy, buttery texture of the dal. The goal is to cook the beans long enough that they become soft and almost break down into the sauce, thickening it and creating a smooth consistency. For the right texture, I prefer to use a pressure cooker / instant pot, but you can also cook it in a saucepan. I included both methods in the recipe.

After cooking the beans, we make a delicious sauce with whole spices, aromatics, and ground spices, then add the cooked beans to it. Then, we prepare a spice oil with toasted fenugreek leaves, Kashmiri chili, smoked paprika, and a smoky burnt cinnamon stick. Burning the cinnamon stick for just half a second before adding it to give the dal its smoky restaurant-style flavor.

Traditionally, restaurants achieve this smoky flavor by using food-grade charcoal. They place a piece of hot charcoal in a bowl with oil, which immediately smokes. Then, they nestle the bowl inside the dal pot and cover the pan for 10 to 15 minutes. If you don’t want to use charcoal or burnt cinnamon, liquid smoke can also work.

Why You’ll Love Dal Makhani

• creamy, buttery dal with two kinds of beans
• deep flavor from the sauce and the spice oil, no dairy needed!
• flexible! Cook the beans in the Instant Pot or on the stovetop
• naturally gluten-free, soy-free, and nut-free with an oil-free option

Continue reading: Restaurant-Style Dal Makhani

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Tadka Urad Dal

Tadka Urad Dal was a favored lentil dish in my family while I was growing up. Dal is a staple dish in Indian meals and, for most Indian vegetarians, a frequent source of protein. This delicious, nourishing dish can accompany any number of different meals.

Course Main Course

Cuisine Indian

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 45 minutes

Servings 4 people

Ingredients

• 1 cup urad dal washed
• 1 tsp salt
• 1/4 tsp turmeric
• 1 Tbsp ginger finely chopped
• 2 cups water
• 1/4 tsp garam masala
• 1/2 tsp mango powder amchoor

Seasoning

• 3 Tbsp ghee clarified butter
• 1/2 tsp cumin seeds jeera
• 1/8 tsp asafetida hing
• 1 green chili sliced
• 1 Tbsp ginger thinly sliced
• 1/2 tsp red pepper adjust to taste
• 4 pieces lemon for garnishing

Instructions

• Wash and soak urad dal for at least 20 minutes. Dal will be double in volume after soaking. Drain the water.
• Put dal with 2 cups water into a pressure cooker and add salt, turmeric, and ginger. Close the cover and cook on medium high heat.
• When the pressure cooker starts to steam, turn the heat down to low and cook for five minutes.
• Turn off the heat and wait until all the steam has escaped before opening the pressure cooker. Dal should be soft. If needed add more water, dal should be not very mushy you should be able to see the grains. You should be able to scoop the dal with roti. Dal will thicken as it sits after cooking. So leave it more liquid than you want it to be.
• Add garam masala, and mango powder mix it well.

Seasoning

• Heat ghee in a small saucepan. Test the heat by adding one cumin seed to the ghee; if it cracks immediately, the oil is ready. Add the cumin seeds. When they begin to crack, add the asafetida, ginger, and green chilies. Stir for a few seconds. Add red chili powder and 1 tablespoon of water to prevent the spices from burning. Pour spiced chaunk over hot dal, before serving.

Notes

Tadka urad dal is ready serve with roti or paratha, or with plain rice.

Originally posted 2016-07-07 23:21:08.

The post Urad Dal Tadka appeared first on Manjula's Kitchen.

how to make Instant Ragi Dosa ?

Finger Millet is a nutritious grain which is staple food in most of the South India. This Ragi Dosa also know as Finger Millet Dosa and Nachni Dosa. Instant ragi dosa made with homemade sprouted ragi flour is a healthy breakfast/Dinner for babies, toddlers and kids. Lets see how to prepare Instant Ragi Dosa with simple steps

Ingredients:

• Ragi flour – 1 cup
• Water to mix ragi flour
• Salt to taste

For seasoning:

• Oil – 3 spoons
• Mustard seeds – ½ tea spoon
• Chana dal – 1 spoon
• Big Onion – 1 (finely chopped)
• Red chilli – 1 no
• Curry leaves – 1 sprig

Steps to cook instant ragi dosa:

1. Take a bowl add one cup of ragi flour, required salt then mix well and keep it aside.
2. Turn on the stove. place a fry pan when it is heated add oil, after one minute add mustard seeds when it is splutters add chana dal fry for a second.
3. Now add finely chopped onion fry till it become transparent, then add red chilli and curry leaves then fry for a minute then switch off the stove.
4. Next take a ragi mixture in bowl add these fried item into ragi flour.
5. This is time to add required water in to ragi flour then mix well.
6. Ragi dosa batter should be in not thick and not thin consistency.
7. Switch on the stove place a dosa tawa, when it is heated sprinkle some water and pour the instant ragi dosa batter and make dosa.
8. Turn other side and cooked well both sides of ragi dosa.
9. Healthy, easy and instant ragi dosa is ready to serve.
10. Serve this ragi dosa with tomato chutney and coconut chutney etc.,
11. More millet recipes from Famous Indian Recipes | kambu curd rice | Varagu Arisi Ven Pongal | Ragi murukku recipe | varagu rice dosa | Ragi vada |

Tips:

• Here I used simple method to cook easy and healthy ragi dosa version and anyone can try it.
• We can also prepare ragi dosa with curd. but i tried instant ragi dosa without curd.
• Some people like to have ragi dosa with rice flour. Here i shared instant ragi dosa without rice flour. Even some people trying ragi dosa with urad dal.

Ragi dosa health benefits

• Loaded with Calcium
• Helps in Controlling Diabetes
• Reverts Skin Ageing
• Battles Anemia
• Relaxes the Body
• Helps in Weight Loss

The post Instant Ragi Dosa – how to make Instant Ragi Dosa, Finger Millet Dosa appeared first on Famous Indian Recipes.