Dal Makhani Dip Recipe

Name: Dal Makhani Dip Recipe
Prep time: 15 min
Cook time: 60 min
Total time: 78 min
Yield: 6 Servings
Cuisine: Indian
Ingredients: 1 Sachet MAGGI Masala-ae-Magic; 1 Cup Sabut Urad Dal; 1/4 Cup Rajmah; 1 Pinch Salt; 4 Cups Water; 2 Tablespoons Ghee; 1 Teaspoon Ginger; 1 Teaspoon Garlic; 1 Unit Onion; 3 Units Green Chillies; 2 Teaspoons Chillies Red (Capsicum Annum); 5 Tablespoons Tomato Puree; 1/2 Cup Cream; 2 Tablespoons Coriander Leaves (Coriandrum Sativum); 6 Units Paratha

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78 Min

Dal Makhani is a dish originating from the Punjab region of Peshawar. Became popular in India following partition. The dal gets its richness from the use of cream and butter, but can also be prepared with Yoghurt and Milk. It is now recognised as a quintessential Indian Dish. Traditionally cooked on dying ambers of a coal fire for more than 24 hours. This dal when poured over crispy lachcha parathas or nan with a dollop of butter needs no further accompaniments. For a quirky twist, cut your paratha or naan into strips and serve with the dal as a dip.

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Ingredients

6 Servings

MAGGI Masala-ae-Magic

1 Sachet

Urad Dal

1 Cup

Rajma (Kidney Beans)

0.25 Cup

Salt

1 Pinch

Water

4 Cups

Ghee

2 Tablespoons

Ginger (Grated)

1 Teaspoon

Garlic (Chopped)

1 Teaspoon

Onion (Sliced)

Green Chillies (Chopped)

Red Chilli Powder

2 Teaspoons

Tomato Puree

5 Tablespoons

Cream

0.5 Cup

Coriander Leaves (Chopped)

2 Tablespoons

Paratha

Utensils and appliances

Nutritional Information

per serving

Carbohydrates

45.25 g

Energy

388.8 kcal

Fats

19.8 g

Protein

8.6 g

per serving

Recipe steps

78 min

15 min

10 min

30 min

20 min

3 min

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Recipe steps

78 min

Step 1

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Soak dal and rajmah overnight. Prepare ingredients as mentioned in the list.

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Recipe steps

78 min

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Wash dal and rajmah and pressure-cook in excess water for one whistle. Remove from fire and cool slightly, drain and discard the water.

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Recipe steps

78 min

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Add 4 cups water and salt and pressure cook for another 30 minutes, till the dal is well cooked.

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78 min

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In a karahi, heat ghee and fry the chopped ginger, garlic and onion till golden brown. Add green chillies and red chilli powder and fry for a minute. Add the tomato puree and cook till the ghee separates. Add to the dal and bring to a boil, then add MAGGI Masala-ae-Magic and add salt to taste. Simmer for a few minutes.Remove from fire and mix in the cream.

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Recipe steps

78 min

Step 5

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Garnish with coriander leaves. Cut the parathas into strips and serve with the Dal Makhani as a dip.

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Dal Makhani Dip Recipe

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Dal Makhani Dip Recipe

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Recipe steps

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