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You need For Dal Makhani:.
You need to prepare whole black gram.
Use red kidney beans (rajma).
Prepare onion finely chopped.
Prepare large tomatoes.
Prepare green chillies chopped.
You need ginger garlic paste.
Use cumin seeds.
You need red chilli powder.
You need garam masala.
Use Salt.
Prepare cream.
You need to prepare ghee/butter.
You need to prepare Water.
You need all purpose flour.
Prepare For Tart dough:.
Provide butter.
You need salt.
You need to prepare cold water for kneading the dough.
You need For Mint dip: bunch of mint leaves.
Prepare fresh coriander sprigs.
Provide ginger.
Provide garlic cloves.
You need Juice of lemon.
You need to prepare roasted cumin powder.
You need Salt.
You need to prepare hung curd.
You need to prepare For beetroot dip: small beetroot.
Prepare mayonnaise.
You need garlic cloves.
Use Juice of lemon.
Use red chilli powder.
Prepare Salt.

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. Dal makhani recipe with stovetop and instant pot instructions.

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 classic Indian dish Traditionally dal makhani was prepared by simmering lentils on wood/coal fire for several hours. Although it originated in Punjab, dal makhani has become one of the most popular Indian lentil dishes, both in the Dal makhani is a restaurant staple and a mainstay on various festive occasion in India. Dal Makhani is one of the most popular dal recipes in any restaurant menu. This dal is the identity of the Punjabi food. So here we are presenting a easy to make homemade dal makhani recipe.

Food preparation is a form of art and also it takes some time as well as technique to equivalent experience as well as experience in the field. There are many types of cooking as well as additionally various types of food from various societies. Apply what you have actually seen from Dal Makhani Tarts recipe it will certainly help you in your food preparation undertakings.

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