Dal Makhani Recipe in Hindi- Punjabi Style

 Dal Makhani, jo ek prasiddh Punjabi dish hai, creamy aur rich gravy ke saath banayi jaati hai. Yahan main aapke saath dal makhani banane ki ek detailed recipe share kar raha hoon.

Saman:

• 1 cup sabut urad dal (whole black lentils)

• 1/4 cup rajma (kidney beans)

• 4 cup pani (water) dal ko bhigone ke liye

• 2 bade pyaaz (onions), bareek kata hua

• 2 tamatar (tomatoes), bareek kata hua

• 1 inch adrak (ginger), kasa hua

• 4-5 cloves lehsun (garlic), bareek kata hua

• 2 hari mirch (green chillies), bareek kata hua

• 2 tsp dhaniya powder (coriander powder)

• 1 tsp lal mirch powder (red chili powder)

• 1/2 tsp haldi powder (turmeric powder)

• 1 tsp garam masala powder

• 1/2 cup malai (cream)

• 2 tbsp makhan (butter)

• 2 tbsp tel (oil)

• Namak swaad anusar

• Hara dhaniya (coriander leaves), kata hua sajane ke liye

Upyog ke tarike:

• Sabse pehle, sabut urad dal aur rajma ko alag-alag kator mein daal kar pani mein 6-8 ghante tak bhigoye. Bhigoye hue dal ko acche se saaf paani se dho lein.

• Bhigoye hue dal ko ek pressure cooker mein daal dein aur usmein 4 cups pani, thoda namak aur haldi powder daal kar achhe se mix karein. Pressure cooker ko band kar dein aur medium-high flame par 6-7 seeti aane tak dal ko pakayein. Seeti aane ke baad gas band kar dein aur cooker ko thanda hone dein.

• Ab ek kadhai mein tel aur makhan garam karein, medium flame par.

• Garam tel aur makhan mein bareek kata pyaaz, adrak, lehsun aur hari mirch daal kar saute karein, jab tak pyaaz translucent ho jaye.

• Ab bareek kata tamatar daal kar saute karein, jab tak tamatar gal jaaye aur masala ache se mix ho jaye.

• Kadhai mein dhaniya powder, lal mirch powder, haldi powder aur namak daal kar acche se mix karein. Masalo ko dheeme aanch par 2-3 minutes tak bhunein, taki unka swad acche se nikle.

• Ab cooker mein pakayi hui dal ko kadhai mein daal kar mix karein. Dhyan rakhein, dal ko acche se mix karne ke liye gently mix karein, taki dal ka texture na kharab ho jaye.

• Ab gas ko low flame par rakhein aur dal ko 20-25 minutes tak slow simmer par pakayein, taki dal aur masale acche se mix ho jayein aur gravy garha ho jaye. Dhyan rakhein, dal ko beech-beech mein chhida chhidakar pakayein, taki dal makhani ki texture perfect ho.

• Gas band kar dein aur dal makhani mein malai aur garam masala powder daal kar acche se mix karein. Malai dalne se dal makhani ka swad aur creaminess badhegi.

• 10. Dal makhani ko aur 10-15 minutes tak dhimi aanch par pakayein, taki flavors acche se ghul jayein aur gravy aur dal ka  garhapan ho jaye.

• Ab gas band kar dein aur dal makhani ko thoda thanda hone dein.

• Ek baar dal makhani thandi ho jaye, usko ek serving katora mein daal dein aur upar se kati hui hara dhaniya se sajayein.

• Dal makhani garam-garam roti, naan, ya chawal ke saath serve karein.

• Aap chahe toh dal makhani ko ek teaspoon makhan aur thoda cream se garnish kar sakte hain, isse dish ka presentation aur bhi sundar hoga.

Yeh hai aapke liye dal makhani banane ki aasaan aur swadisht recipe. Aap ise ghar par bana kar apne parivar aur dost ke saath ya kisi bhi special occasion par enjoy kar sakte hain. Dal makhani ki rich, creamy aur masaledar gravy ka maza uthayein.