Dal Makhani with Tandoori Roti. Hi friends, this is Vegan Dal Makhani recipe , How to make vegan dal Makhani with tandoori roti,no oil no butter recipe,vegan,Vegan recipes series ,hope you. You can serve this creamy dal makhni with naan, jeera rice and tandoori butter roti. Do not forget to add a dollop of butter or ghee in the bowl while serving.
Serve Punjabi dal makhani garnished with chopped coriander leaves and a few teaspoons of cream with naan, tandoori roti, paratha, kulcha, phulka or aloo paratha or steamed rice.
Dal makhani is made with whole black lentils (sabut urad) and red kidney beans (Rajma) with butter and full fat cream.
For this dish both soaked dal first boiled and then simmered in onion tomato gravy with ginger garlic,butter,whole spices and some seasoning.
You can cook Dal Makhani with Tandoori Roti using 14 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Dal Makhani with Tandoori Roti
- You need 1-1/2 cup of Urad dal.
- You need 2 of onions chopped.
- It's 3 of tomatoes chopped or pureed.
- Prepare 2 of green chillies chopped.
- You need 7-8 pods of garlic chopped.
- It's 1 inch of grated ginger.
- It's 1 TSP of haldi powder, jeera powder, Coriander powder.
- It's to taste of Red chilli and salt.
- It's 1/2 TSP of Hing / asafoetida.
- Prepare 1 tsp of mustard oil (optional).
- Prepare 1 tbsp of butter.
- It's of As required Coriander to garnish.
- It's 1 cup of milk.
- You need 1/2 cup of cream.
It's rich look and creamy texture made it super duper hit dish and essential feature in any party. Dal makhani tastes best when served with flatbreads like Garlic Naan, Butter Naan, laccha Paratha or tandoori roti. If you like dal and rice combination Dal makhani with jeera rice is one of the best meal combinations. This is a must for the creamy texture of.
Dal Makhani with Tandoori Roti instructions
- Cook the dal...(washed and soaked overnight)add chopped garlic and hing...you can also add a tbsp of mustard oil while boiling..it gives a different flavour....I cook it on high flame for 2 whistles and then on low flame for 30 minute..
- Once the dal is cooked...open the pressure cooker and add the milk or cream whatever you want...(I personally add milk as it is not heavy for the children's as well as elder's) and let the dal simmer on low flame for around 10 minutes...keep on stirring in between..
- For the tadka....in a pan take butter and oil or desi ghee...let it heat...add the sabut masala..let the aroma come and then add the chopped onions and ginger...saute them till they become golden and mushy.....
- Now add the tomatoes chopped or pureed and the green chillies. Saute the tadka till the oil separates...add the haldi powder, jeera powder, dhania powder and red chilli powder...when the oil separates..add the tadka to the dal...add salt...check for seasoning.....
- Let it simmer for around 10 minutes on low flame so that the flavours combine....
- Add chopped Coriander and cream to garnish..I didn't added cream as my kids don't like it. Your dal Makhni is ready... Serve it with rice or tandoori roti...the recipe for which is...
You can enjoy dal makhani with a freshly cooked garlic naan, tandoori roti, or even rice. For a good presentation, you can decorate each serving bowl with some cream or a dollop of butter/yogurt and some cilantro leaves. Which cream is used in dal makhani? Fresh milk cream is added to the authentic Dal Makhani. Traditionally, the dals are simmered overnight in Tandoor enhancing the taste of the dal mixed with the freshly ground spices.
