Dal makhani recipe |Quick pressure cooker recipe | दाल मखनी बनाने का आसान तरीका скачать в хорошем качестве

Dal makhani recipe |Quick pressure cooker recipe | दाल मखनी बनाने का आसान तरीका

Aaj hum bana rahe hain Hotel / Restaurant Style Dal Makhani jo bilkul wahi creamy, rich aur slow-cooked taste deti hai jo aapko hotels mein milta hai 😋 Is recipe mein use hua hai special tadka, slow cooking method aur perfect cream balance jo dal makhani ko banata hai extra delicious. 👉 Agar aap ghar par authentic restaurant wali dal makhani banana chahte ho, toh ye recipe miss mat karo! Ingredients & step-by-step method video mein clearly explain kiya gaya hai. 👍 Video pasand aaye toh LIKE karein 📌 Channel ko SUBSCRIBE karein for more hotel style recipes 🔔 Bell icon dabana na bhoolen Written recipe Dal Makhani Video length Introduction 00:11 sec Soaking and spices 00:13 :01:26 Tadka 01:27 : 03:45 Plating 03:46 : 04:05 Prep time: 15-20 minutes (excluding soaking time) Cooking time: 1.5 hrs Serves: 4-5 people Ingredients: Boiled dal WHOLE URAD DAL | साबुत उरद दाल 1 and half CUP RAJMA | राजमा 1/4 CUP WATER | पानी AS REQUIRED GARLIC | लहसुन WATER | पानी 1 INCH ABOVE THE DAL SALT | नमक 1 TSP Comin and coriander powder 1 TBS each Termaric powder half tea spoon KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP Tempering & final cooking BUTTER | मक्खन 3 TBSP OIL | तेल 1 TSP GINGER GARLIC PASTE | अदरक लहसुन की पेस्ट 2 TBSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP GARAM MASALA | गरम मसाला 1/4 TSP TOMATO PUREE or CHOP | टमाटर की प्यूरी OF 5 TOMATOES SALT A PINCH | नमक A PINCH HOT WATER AS REQUIRED | गरम पानी AS REQUIRED FRESH CREAM | फ्रेश क्रीम 4-5 TBSP ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH GARAM MASALA A LARGE PINCH | गरम मसाला A LARGE PINCH BUTTER | मक्खन 2-3 TBSP SALT | नमक IF REQUIRED Method: Add dal into a large bowl, add water & wash them by rubbing them in between your palms 3-4 times until the water added turns clear, then let the dal soak for 10-12 hours. Once soaked wash the dal again similarly until the added water turns clear, discard that water & add the dal into the cooker. Add garlic, water, salt & kashmiri red chilli powder,cumin and coriander powder & pressure cook the dal slow flame for 5 whistles, then switch off the flame & let the cooker depressurize naturally. Further mash the dal lightly using a potato masher, don’t mash it too much to make a paste, just mash until the rajma disappears then transfer it into a bowl & set it aside until you make the tempering. Set the same pressure cooker or a stock pot on high flame & add butter along with the oil & let the butter ghee melt. Further add chop oinion ginger garlic paste, stir & cook over medium flame for 2 minutes. Lower the flame & add kashmiri red chilli powder & garam masala, stir well & then add the tomato puree & salt, stir well & cook over high flame until the oil separates & the tomato puree tunrs crumbly. Then add the cooked dal, mix well with the tempering & add hot water as required, the dal should become slightly thin so that it gets time to cook while you let it simmer further, cook the dal for at least 25 minutes until it thickens. Once the dal has thickened after simmering for 25 minutes add fresh cream, roasted kasuri methi powder, garam masala & butter, stir well then taste for salt & adjust accordingly. Your delicious dal makhani is ready, serve it along with some laccha parathas/ garlick nan & rice. #dalmakhani #hotelstyle #restaurantstyledal #dalmakhanirecipe #indianfood #CreamyDalMakhani #surajnegi ‪@Surajnegiworld‬ #foodlover #foodie #foodblogger