Dal Makhni With Garlic Naan. Dal makhani or dal makhni is a dish originating from the Punjab region of the Indian subcontinent. The primary ingredients are whole black lentil, red. Dal Makhani is one of the most popular dals in India and it's certainly my husbands favorite.

Dal makhani aka 'maa ki dal' is famous for its smooth silky texture and the classic aromatic Dal makhani or dal makhani (pronounced daal makkh-nee, "buttery lentils" You can enjoy dal makhani with a freshly cooked garlic naan, tandoori roti, or even rice. But, Dal makhni when coupled with garlic naan or even lachcha paratha and zafrani pulao or jeera rice, is an ultimate bliss. Serve dal makhani with roti, rice, naan or aloo paratha or aloo kulcha or paratha. You can cook Dal Makhni With Garlic Naan using 28 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Dal Makhni With Garlic Naan

It's of Dal Makhani.
You need 1/4 cup of Rajma(kidney beans).
You need 1 cup of black urad saboot(whole).
You need 1-2 of onions.
You need 3-4 of tomatoes.
It's 100 gram of fresh cream.
You need to taste of salt.
It's 1-2 teaspoon of red chilli powder (degi).
You need 2-3 tbsp of butter.
It's 1-2 tablespoon of ghee.
It's 4-5 of garlic cloves.
Prepare 1 inch of Ginger.
Prepare 1/2 teaspoon of garam Masala.
It's 1-2 of black cardamom.
Prepare 1-2 of choti elaichi(green Cardamom).
You need 2 of green chillies.
You need of garlic naan.
Prepare 1 bowl of maida/ All purpose flour.
It's 1/2 cup of Dahi/ curd.
You need 1 teaspoon of salt.
You need to taste of sugar.
It's 1/2 tsp of baking powder.
Prepare 1/2 tsp of baking soda.
You need 9-10 of chopped garlic cloves.
It's as needed of kalonji(onion seeds) for sprinkling.
It's 2-3 spoon of butter.
Prepare leaves of few Coriander.
It's 2-3 tsp of oil.

Dal makhani or dal makhni is a popular food from Punjab / India made using whole black lentil, red kidney beans, butter and cream and served with garlic naan or Indian bread or roti. 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 (oven-baked flat bread).

Dal Makhni With Garlic Naan instructions

For Dal :- soak black urad dal and rajma for overnight. now boiled rajma and black urad dal together. add salt add salt to taste, 1-2 black cardamom and 1-2 small cardamom. boil it for around 30 minutes..
Now for tadka add 1-2 tablespoon of ghee in pan. add chopped ginger garlic. now blend the onions and put them into the pan. add 1-2 green chillies chopped. cook it for 30 seconds to 1 minute. now blend the tomatoes and make puree. add tomato puree into the onions and mix it well. now add salt to taste, do not at much much salt as salt is already in dal. add half teaspoon garam Masala. 1-2 teaspoon of red chilli powder.if you are using degi mirch you can add 2 to 3 teaspoons of red chilli powder..
If you want you can add some powder of elaichi and sauf.it will enhance the flavour. this part is optional. now let the masala cook for around 2 to 3 minutes until it starts releasing the oil.now at this stage add 100 to 150 grams of fresh cream and mix it together. let it cook for around another 2 to 3 minutes.now add one to two tablespoon of butter and mix it together and let it cook for another 2 minutes..
Now turn off the gas of the tadka. now check for the dal is boiled or not. Once boiled properly, add the tadka into the dal. Now before adding the tadka, remove the excess water from the upper part as we want this dal to be thick. If required, the same water can be added later on. now here after mixing dal and tadka together let it cook on the lowest heat..
Now if required you can mash some dal and rajma. The main flavour of this Dal comes when it is cooked on the slowest heat for around one to one and half hour. now at this step you can also add more butter and ghee to your dal to add more richness to it. while cooking if the water gets reduced too much, you can add the water which you have removed from the Dal. after cooking it for 1 hour you can check the consistency of the it should be thick and it should have all buttery flavour. Dal is ready.
For garlic naan :- take maida, dahi, salt, sugar, baking soda, baking powder, 6-7 chopped garlic, 1- 2 tsp of oil. now mix them all together and make it into a dough. if required you can also add some water.now let it rest for around another 30 minutes and cover it with the wet cloth..
Now after 30 minutes Knead the dough again. now take the small portion of the dough and make it into a ball. just like you make the rotis, flatten the ball with the help of rolling pin. you can make it in any shape you want. you can make it round or oval. now sprinkle some kalonji, chop garlic, few coriander leaves on the flattened naan. apply some butter on it with the help of brush and press the contents with brush..
Now heat the tava. please do not use non stick tawa here as we want the Naan to get stick on the tawa. now once tawa is heated, apply some water on the backside of the naan and put the waterside down on the tawa. apply water very generously at the back side of the naan. now when the bubble starts to rise up in the naan, flip the tawa and cook the naan on the gas directly and keep keep moving the tawa in circular motion so that the naan is evenly cooked on all the sides..
Once Nan is cooked take it out from the tawa with the help of spatula. now apply some butter on the naan with the help of brush. garlic Naan is now ready to serve with dal makhani and some vinegar onions..
Adding these photos just for naan!!The gravy here is not dal makhni...

Dal Makhani or maa di dal, as it is popularly known in the Punjab, with its Ginger and garlic not only add flavour but also have health benefits, like garlic is great for the Enjoy the Dal Makhani with Indian flat bread like rotis, butter naan and parathas or with plain. Dal makhani is one of the most popular Indian dishes. This spicy lentil preparation is made a mix of rajma or red kidney beans and whole black gram or sabut urad dal and a perfect blend of whole spices. The recipe does complete justice to the name and uses plenty of. Dal makhani recipe with step by step photos -this is restaurant style dal makhani.