Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a Authentic dish, dal makhani tarts. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Dal Makhani is a most loved lentil dish from the North Indian Punjabi cuisine. This Dal Makhani recipe is a restaurant style version with subtle smoky flavors and creaminess of the lentils. Dal Makhani is one of the most popular dals in India and it's certainly my husbands favorite.
Dal Makhani Tarts is one of the most popular of recent trending foods in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look fantastic. Dal Makhani Tarts is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few components. You can have dal makhani tarts using 33 ingredients and 28 steps. Here is how you can achieve that.
The ingredients needed to make Dal Makhani Tarts:
- Make ready For Dal Makhani:
- Get 1/2 cup whole black gram
- Take 3 tbsp red kidney beans (rajma)
- Prepare 1 onion finely chopped
- Prepare 2 large tomatoes
- Make ready 1-2 green chillies chopped
- Prepare 2 tsp ginger garlic paste
- Make ready 1/2 tsp cumin seeds
- Take 1/2 tsp red chilli powder
- Get 1 tsp garam masala
- Make ready to taste Salt
- Take 2 tbsp cream
- Get 3 tbsp ghee/butter
- Prepare as required Water
- Get 1 cup all purpose flour
- Make ready For Tart dough:
- Get 100 grams butter
- Make ready 1 pinch salt
- Make ready 3-4 tbsp cold water for kneading the dough
- Prepare 1 small For Mint dip: bunch of mint leaves
- Make ready 3-4 fresh coriander sprigs
- Take 1/2 inch ginger
- Prepare 1-2 garlic cloves
- Make ready 1/2 Juice of lemon
- Prepare 1/4 tsp roasted cumin powder
- Take to taste Salt
- Get 1/3 cup hung curd
- Get 1 For beetroot dip: small beetroot
- Take 1/2 cup mayonnaise
- Get 1-2 garlic cloves
- Take 1/2 Juice of lemon
- Get 1/2 tsp red chilli powder
- Prepare to taste Salt
Enjoy our Dal Makhani recipe with. Dal Makhani is a popular dish from state of Punjab. Rich and hearty, dal makhani is a combination of whole urad (an Indian lentil)and red kidney beans. It goes well with Naan, and Tandoori Roti.
Steps to make Dal Makhani Tarts:
- For Dal Makhani: Wash and soak sabut urad and rajma separately overnight in water.
- Boil sabut urad and rajma in three cups of water with salt for three four whistles in a pressure cooker.
- Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
- Heat butter in a pan. Add cumin seeds. When they begin to change colour, add ginger garlic paste saute for few seconds then add onion and saute till golden brown.
- Add slit chillies, tomatoes and cook on high flame.
- Add the red chilli powder and saute till the tomatoes are reduced to a pulply mixture.
- Now add the cooked dal and rajma, add water as required if the mixture is thick and let it cook on low flame.
- Add garam masala powder and salt, mix it well with the dal.
- Let the dal cook uncovered on low heat while stirring in between so the it does not stick at the bottom.
- The more the dal is cooked on low heat the better the taste is.
- I kept for around 30 minutes on low flame while stirring in between.
- When the gravy has thickened enough, add cream to it and mix it well.
- Cook for another 3-4 minutes and switch off the flame. The dal is ready.
- For tart dough: In a mixing bowl sift flour and salt. Now add butter cubes. (Butter should not be softened, it should be right out of the refrigerator)
- Mix the butter cubes with your hand while rubbing through your fingertips to make like a fine bread crumb like consistency.
- Now add 3 tbsp cold water and make a firm dough. Once done, wrap it in a cling film and chill for atleast 2 hours.
- For mint dip: In a grinder add mint leaves, coriander leaves, green chilli, ginger, garlic cloves, roasted cumin powde, lemon juice, salt and make a fine paste of it.
- In a bowl take hung curd add the prepared green paste mix it well till you get a nice green colour and keep it aside.
- For Beetroot dip: In a grinder add diced beetroot, garlic cloves, lemon juice, red chilli powder, chaat masala and salt. Grind it a smooth puree by adding 1-2 tbsp of water.
- Take mayonnaise in a small bowl, add the beetroot puree to it and mix it well and keep aside.
- For assembling: Once the tart dough has chilled for two hours, preheat the oven for 180 degree and grease the tart moulds.
- Roll the chilled dough on a floured surface and cut out circles with a cookie cutter.
- Press the circle into each mould till the edge and cut off the rest.
- Prepare rest of the tarts like this.
- Bake in preheated oven at 180° celcius for 20 mins.
- Once done take it out from the oven and let them cool.
- Once cooled down, add 1-2 tbsp of the prepared dal makhani in it garnish with fresh cream and a parsley leaf.
- Serve the dal makhani tarts with mint dip, beetroot dip and a lettuce salad. Enjoy!
Dal Makhani is a creamy, thick, yummy lentil recipe that is loved by people all over India! Want to learn my take on this recipe? Dal makhani recipe with stovetop and instant pot instructions. Dal makhani is a classic Indian dish made with whole urad dal, rajma, butter and spices. It is one of the most popular lentil dishes.
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