Looking for the perfect Dal Makhani Tarts recipe? look no further! We provide you only the best Dal Makhani Tarts recipe here. We also have wide variety of recipes to try.

There are many sources of details on cooking. Some information is tailored in the direction of skilled cooks and also except the ordinary person. It can be perplexing to learn every one of the available details. Luckily, this Dal Makhani Tarts recipe is easy to make and will certainly provide you some great ideas. They will help any person, even a newbie.

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

Take these Dal Makhani Tarts recipe suggestions and utilize them and also perhaps even experiment while you go to it. The kitchen area is a terrific place to try new things with the ideal assistance.

If you find this Dal Makhani Tarts recipe helpful please share it to your close friends or family, thank you and good luck.