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Basic Makhani Gravy In Pressure Cooker is a rich, aromatic thick gravy made with tomatoes and onions.
Dal Makhani is actually a delicacy from Punjab in India. It is among the popular dish in North Indian Restaurants. Apart from India, Dal Makhani is favorite all over the world mainly because of its richness in flavor and nutrition. The essential ingredients in dal makhani are urad dal (whole black lentils) and rajma (red kidney beans), butter and cream. It's extremely creamy, rich, smooth and silky texture.
Traditi... Read More..
About Recipe
Tametokai koora, Takkali pazham Kuzhambu, Toamaatar torkari |
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Dal Makhani is actually a delicacy from Punjab in India. It is among the popular dish in North Indian Restaurants. Apart from India, Dal Makhani is favorite all over the world mainly because of its richness in flavor and nutrition. The essential ingredients in dal makhani are urad dal (whole black lentils) and rajma (red kidney beans), butter and cream. It's extremely creamy, rich, smooth and silky texture.
Traditionally this dal was cooked slowly, for a long time, on charcoal. This provided it a creamier texture. Fresh butter or fresh malai (cream) put into it. When cooked in the home nowadays, much more reasonable quantity of cream or butter are used.
When prepared in restaurants, it's cooked slowly on low heat and quite often has a lot of cream and butter added. Lentils and beans were soaked overnight for about 8 hrs. and delicately simmered on low heat in addition to ginger, garlic and several other. These are then put together with a tangy masala base which include onions, tomatoes (cut or puree) or dried mango powder or simply pomegranate seeds.
Dal makhani is popular in Delhi menus as a simple yet completing vegetarian food, it's really delicious-like a buttery bean chili, to tastes. It might be serve hot with tawa roti, naan, paratha or rice and also onion pieces as salad.
Nutritional Value of Dal Makhani:
This dal is loaded with starch and minerals, it's also considered heavy for digestion, on the other hand ginger solves this issue and makes it easy to digest. Use olive oil rather than ghee or butter and omit cream. Because this dish is full of proteins and fiber, it would often be the healthiest meal at your home too. Rajma and whole urad provide protein and calcium which are really important for maintenance of the body tissues and healthy bones. Cooking the dal in tomato purée adds a little bit sharpness to the dish as well as enriches it with folic acid and vitamin A.
You will find approx. 375 calories in 1 serving of homemade Dal Makhani which include 20% fat, 55% carbs, 20% protein.
John T Posted on Thu Jul 11 2013
i just ate dinner before watching, now I'm hungry again! Does anyone know of a soft sweet dosa? I've had it as a dessert, and it was rolled up with butter and sugar inside. Soft and chewy and buttery sweet. I hope i can find how to make t
Reply 0 - Repliesbollyking Posted on Thu Jul 11 2013
Search for "Sweet Dosa with Flour" in Vahchef videos.
Reply 0 - Repliesbrowser1611 Posted on Thu Jul 11 2013
thank you so much, vahchef! I can't wait for the lovely recipes that you will be showing us using this basic gravy.
Reply 0 - RepliesQuentin02143 Posted on Thu Jul 11 2013
You should do a baked makhani gravy as well. I did it last weekend where i put my marinated chicken tikka on a pan with onions tomatoes garlic and ginger and spices on top, and baked it all together, then removed the chicken and blended the sauce.
Reply 0 - RepliesWildDoveX Posted on Thu Jul 11 2013
I'd like to see a non-pressure cooker version as well, or added notes in the downbar.
Reply 0 - RepliesVahChef Posted on Thu Jul 11 2013
do the same with out pressure cooker will take more time , you can add some more water
Reply 0 - RepliesFaisal Mushtaq Posted on Thu Jul 11 2013
thanks for your warm wishes regarding Ramadan. Hope you will bring some special Sehri/Aftari items in coming sessions. waiting
Reply 0 - RepliesAmitabh Amit Posted on Thu Jul 11 2013
Vah re Vah .. I am wiating for this . THank you so much. . You are ultimate.
Reply 0 - Replies
katy cool Posted on Thu Jul 11 2013
Thankyou vahchef for this quick recipe!
Reply 0 - Replies