How To Make Satvic Dal Makhani At Home | 5 Min Homemade Food Recipe
Satvic's Dal Makhani is a popular and special lentils-based preparation from North India. It has a very smooth, rich, buttery texture and a delicious taste. It is one of the most cherished vegetarian dishes.
For cooking the daal
1 cup of black gram lentils, a handful of rajma or chana dal (optional), salt to taste, water
2 tablespoons ghee, 2 finely chopped onions, 2 tablespoons ginger garlic paste, 1/2 teaspoon crushed Kasuri Methi, 1/2 teaspoon red chili powder, 1 teaspoon cumin powder, 1 teaspoon Satvic Foods' Rajwadi Garam Masala, 3-4 pureed tomatoes, salt to taste, 4+4 tablespoons butter, coriander leaves, water, fresh cream (optional)
Steps to follow
- Wash and clean the daal and rajma nicely with water. Rub it with your palms to clean it well 3 times.
- Soak the washed dal in water overnight.
- After soaking the dal for 5-6 hours or overnight, drain the water from the dal.
- Take a pressure cooker and add the soaked black gram, rajma, chana dal, salt, and water. First, cook the dal for up to 1 whistle on high flame. After 1 whistle, please lower the flame and cook it for another 3-4 subsequent whistles. Don't remove it from the cooker immediately. Let it rest until it has to be put in the tadka.
- Heat ghee in a pan and add chopped onions. Stir it well, and cook until the onions turn soft and brown.
- Add ginger-garlic paste (if preferred) and cook for a minute.
- Add tomato puree, salt, red chili powder, and Kasuri methi. Cook until the tomato is cooked well.
- Add the daal and butter to the tadka and cook it for 30-40 minutes on low flame. Keep stirring occasionally. You can also add hot water if you want to adjust the consistency of the daal.
- Add cumin powder and Satvic Foods' Rajwadi Garam Masala and cook for 5 more minutes. Also, add some more butter.
- Garnish the daal with coriander leaves and fresh cream. Satvic's Daal Makhani is ready to be served!
Tips or Benefits for Dal Makhani
Slowly cooking the Satvic's Dal Makhani on a low flame makes it more flavorsome. While cooking, you can randomly mash some dal with a whisk or spatula. This helps to make the dal thicker and creamier. Also, remember to adjust the quantity of salt depending on whether you're using salted or unsalted butter.