Kali Masoor Ki Daal Makhni
Kali dal makhani or kali masoor makhani daal is a tasteful version of black lentils. Adding cream turns it into a delicious mouth watering meal. Let's check how delicious and easy recipe Chef Zubaida Tariq has introduced for kali masoor makhani daal. This is one of the best recipes with black lentils. Addition of butter and cream are the key ingredients which make it differently delectable. And when recipe is from our famous chef Zubaida Apa, yes, it is icing on the cake! The day you decide to make this black lentil makhani, do not cook roti at home but go buy farmaishi chapati which exclusively tastes good with this daal recipe.
| Recommended By Chef |
| 00:10 To Prep |
| 00:30 To Cook |
| 08 Servings |
| Tips About Recipe |
37624 Views
39 Comments
1 cup Black lentils
1 small Onion
1/2 packet Fresh cream
1 tsp Turmeric
1 tbsp Coriander powder
1 tbsp Chili powder
1 tbsp Ginger garlic paste
to taste Salt
for Baghaar
4 cloves Garlic chopped
1 packet Butter
2 tbsp Oil
How to make Kali Masoor Ki Daal Makhni
METHOD:
Wash 1 cup black whole with lukewarm water. Soak for few minutes.
Remove water, cook with 1 tsp turmeric, 1 tbsp chili powder, 1 chopped onion, 1 tbsp coriander powder, 1 tbsp ginger garlic paste and lukewarm water as required. Cook till tender and then mash the lentils well. Again add lukewarm water and salt to taste. Cook over low flame.
Mix well and add 1/2 packet fresh cream. In a frying pan heat 2 tbsp oil and 1 packet butter. Add in 4 cloves of crushed garlic. Fry till golden brown. Pour baghaar on top of lentils. Serve with plain boiled rice.
This is one of the best recipes with black lentils. Addition of butter and cream are the key ingredients which make it differently delectable. And when recipe is from our famous chef Zubaida Apa, yea, it's icing on the cake! The day you decide to make this black lentil makhani, do not cook roti at home but go buy farmaishi chapati which exclusively tastes good with this daal recipe.
Kali Daal or black gram is a very popular staple food in Pakistan and India. Although, it can be cooked simply however but adding cream doubles its taste.
While costing low and tasting excellent, it becomes a perfect food for common man. There are different styles of making makhani dal such as Indian dal makhani, black dal makhani and Punjabi daal makhani.
Procedure of making the recipe includes soaking the black lentil, then removing the water and cooking with all ingredients. Gram is then softened and mashed and then water and salt are added.
So are you going to enjoy hot black masoor makhani dal today?
Posted By:
Bushra jawed, Abbottabad
Kali Masoor Ki Daal Makhni is one of my Favourite recipes ever I might want to make it at home too on this sunday by utilizing the Ingredients you gave it will be tasty I accept . Much appreciated Kfoods.
It is great to know about this recipe, My husband loves it but me not had an idea to cook, here at KFoods I appreciate the recipe because of the easy and simple method. I will soon try it to make for my Husband.
My husband and I have made many different types of dal over the years, that was all great, but we will be making this masoor ki daal makhani for now on. It's absolutely delicious!
Daal makhani at my home is one of the most favourite dishes. We use to take it directly without any roti or rice. But this daal really tastes good with tandoor ki roti.
Kali dal makhani tastes yummy with the unique addition of makhani taste. Although I love the simple kali dal, it is quite a twist.