Dal Makani most famous dish of North Indian Punjabi cuisine. Every Punjabi prepare with lots of ghee along Punjabi tadkka. Rajasthan custom follow “atithi devo bhava”, same process follows in recipes. Accept the dishes and convert with own Rajasthani food recipe. They make Dal Makhni along combinations of spices. Rajasthani like to eat spicy along lots of flavors of masalas. Like silky texture which open all the pores of dearones.
For preparing dal Makhi used black urad and small amount of kidney beans or Rajma. Soak in a water and combination of veggies used for preparation of gravy. Most important ingredients used at the time of whistling. We learn in detail in this blog and follow step by step process. In previous blog I already explain each and every part of the Urad daal go and checkout the link.
1. Is dal Makani good for health?
Yes,
because lentils are the best part of protein and minerals.
2. Is daal Makani low calorie?
No, let’s
understand the ingredients
When
prepare daal Makani, lots of cream and butter used for proving silkiness.
Creamy texture along ghee makes daal perfect and open all flavors pores. When bites
go in body, it greases the bones and make strong. In the preparation of Makani used
milk in place of cream and ghee in place of butter make less fat free meal.
Milk have potential to provide silkiness in gravy and ghee have less saturated
fat. Minimize the quantity prepare healthy dish of daal Makani.
3. How many calories of 1 bowl of dal Makani consist?
1 serving
bowl of dal Makani consist 280 calories. Out of which carbohydrate 24 grams,
fiber 6.9 grams, protein 8.4 grams, cholesterol 22.5 mg, potassium 492.8 mg and
remaining is the fats. One bowl packed with lots of nutrition values.
My family members
like the taste of daal Makani. On weekend, go outside and order daal Makani to
eat. Even I also love to eat, taste remind milk cake. On preparations lots of
cream, milk and butter used. I eat with rice and my daughter like to eat along
naan. Due to the madness of family members, I learn the recipe of my neighbor.
Her aunty is Punjabi which prepare dish amazing. First experience of mine is never
explained in words but simple incredible. Then I went to her home to learn all
the steps. Then I prepare for my dearones, always thankful for her.
Now let’s
start to learn how to prepare Rajasthani Food recipe of Daal Makhi
Recipe Of Daal Makhi
Main
Ingredients
1 bowl of
urad
¼ bowl of
kidney Beans
Oil Used
2 table
spoons of Mustard oil
2 table
spoon of vegetable oil
1 table
spoon of Kasturi Meethi
For Silkiness
½ bowl of
milk cream
Veggie
3 tomatoes
2 onions
5 inches of
ginger
4 to 5
cloves of Garlic
1 green
Chilly
Dry Species
1 table spoon
of red chilli powder
1.5 table
spoon of coriander powder
½ table
spoon of turmeric powder
1 tea spoon
of black pepper
1 tea spoon
of roasted cumin seeds powder
Salt
according to taste
1 table
spoon of gram Masala
Note: Spiciness of Masalas adjust on your
taste
Seeds Used
1 tea spoon
of fenugreeks seeds
1 table
spoon of cumin seeds
1 pinch of
Hing
Preparations
Preparation
of soaking lentils
Take one
bowl, add kidney beans and urad. Wash it and soak with clean water for 5 to 6
hours or overnight.
Preparation
of boiling
After 6
hours, put in pressure cooker along water. Add mustard oil, fenugreeks seed and
salt. Cover with lid and take 5 whistles.
Note: Do not through the soak water, it consists
lots of protein and minerals.
-
By
adding these ingredients elaborate the taste of daal Makhni.
Preparation
of chopped and grated the veggie
Take onion,
ginger and garlic peel it. Onion and ginger finely grind it and tomato and ginger
grate it using grater. So, when eat gravy peel are coming in mouth.
Preparation
of making Gravy
After
lentils cooked, take one pan, add oil and wait for temperature change. After
temperature change, put Hing, cumin seeds, cracking sound hear. Add all the chopped
garlic and onion. Stir it until onion goes transparent. Then add grated tomato
and ginger paste. After that add salt so tomato leave all the water and cooked
well. When leave oil at the corners of the pan add all the dry masala and stir
it. Again, leave the oil add milk malai and stir it. Wait until all the oil leave
and texture of the gravy goes like dough. After leaving all the oil put gravy
masala on cooked lentils. Mix well and put on high flame. Wait for boiling the
whole Makhni. Then close the flame and add 2 spoons of the malai on the top of
the Makani. Now Daal Makhni ready to serve.
Conclusion:
In this blog we discuss how Punjabi
daal turn into Rajasthani Daal Makhni. Next talk about some important point of
daal Makhni. Last learn how to prepare Rajasthani Food Recipe of daal Makhni.
Try every step and prepare Daal Makhni at home and share your views by writing
comments.
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