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How to Make Dal Makahani
How To Make Mouth-Watering Dal Makhani: A Step By Step Guide

Dal Makhani
When it comes to Indian food, there is nothing quite like dal makhani. This rich and creamy dish is made with black lentils and kidney beans, and is traditionally slow-cooked for hours to allow the flavors to meld together. While it may take some time to make, the end result is truly worth it.
If you’ve never had dal makhani before, or are looking for a way to make it at home, then this guide is for you. We’ll walk you through the steps needed to make this dish, as well as offer some tips on how to get the perfect results. So let’s get started!
Ingredients Needed for Dal Makhani
Dal Makhani is a popular Indian dish made with black lentils, kidney beans, and butter. The dish is usually served with rice or naan bread.
Ingredients needed for Dal Makhani:
- 1 cup black lentils
-1 cup kidney beans
-1 onion, chopped
-1 tomato, chopped
-3 cloves garlic, minced
-1 teaspoon ginger, minced
-2 teaspoons ground cumin
-1 teaspoon ground coriander
-1/2 teaspoon turmeric powder
-1/2 teaspoon red chili powder
-2 cups water
-1/2 cup heavy cream or milk
-4 tablespoons butter
-Salt to taste
Step by Step Guide to Making Dal Makhani
Dal makhani is a classic Indian dish made with black lentils, kidney beans, butter, and cream. The word “makhani” means “buttery,” and that’s exactly what this dish is — rich, creamy, and absolutely delicious.
There are a few steps involved in making dal makhani, but don’t let that intimidate you. This dish is actually quite simple to make, and the result is always worth it.
Here’s a step-by-step guide to making mouth-watering dal makhani:
1. Soak the black lentils and kidney beans overnight. This will help them cook faster and more evenly.
2. In a large pot or Dutch oven, heat some oil over medium heat. Add the soaked lentils and beans, along with ginger, garlic, onion, tomato paste, and all of the spices. Stir well and cook for about 10 minutes until everything is well combined.
3. Add water (or stock) to the pot and bring to a boil. Reduce the heat to low and simmer for 30 minutes or until the lentils are cooked through.
4. Once the lentils are cooked, add in the heavy cream (or coconut milk) and stir well. Let the dal makhani simmer for another 5–10 minutes until everything is heated through and bubbling slightly.
5. Serve hot with rice or naan bread
Conclusion
Dal Makhani is a scrumptious and flavorful dish that will make your mouth water. It’s packed with protein, fiber, and flavor, making it not only nutritious but also a delightful treat for any occasion. With this step-by-step guide to making mouth-watering Dal Makhani, you can easily recreate the traditional Punjabi classic at home! So what are you waiting for? Gather up all the ingredients needed to make this delicious dish and get ready to whip up an unforgettable meal tonight!
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how to make litti chokha
Authentic Litti Chokha Recipe: A Taste of Bihar's Culinary Delight
Litti Chokha is a beloved dish originating from the heartlands of Bihar, India. This flavorful delight consists of roasted wheat balls (litti) served with a smoky mashed vegetable mix (chokha). Let's dive into this authentic recipe:
Ingredients:
For Litti:
- 2 cups whole wheat flour
- 1 cup gram flour (besan)
- 1/4 cup ghee (clarified butter)
- 1 teaspoon carom seeds (ajwain)
- Salt to taste
- Water for kneading dough
For Filling:
- 1 cup roasted gram flour (sattu)
- 2 tablespoons mustard oil
- 1 teaspoon nigella seeds (kalonji)
- 1 teaspoon ajwain (carom seeds)
- 1 teaspoon red chili powder
- 1 teaspoon grated ginger
- Salt to taste
- Water as needed
For Chokha:
- 2 large boiled potatoes
- 2 medium-sized roasted eggplants
- 2 medium-sized roasted tomatoes
- 1 finely chopped onion
- 2-3 green chilies, finely chopped
- 2 tablespoons chopped coriander leaves
- 1 tablespoon mustard oil
- Salt to taste
- Juice of 1 lemon
Instructions:
Making Litti:
- Prepare the Dough: Mix whole wheat flour, gram flour, ghee, carom seeds, and salt in a bowl. Knead the mixture into a stiff dough using water. Let it rest for 15-20 minutes.
- Prepare the Filling: In a separate bowl, combine roasted gram flour (sattu), mustard oil, nigella seeds, carom seeds, red chili powder, grated ginger, and salt. Mix well. Gradually add water and knead it into a stuffing-like consistency.
- Forming Litti: Divide the dough into small balls. Flatten each ball and place a spoonful of the sattu filling in the center. Enclose the filling completely within the dough and shape it into round balls.
- Baking Litti: Preheat the oven to 180°C (350°F). Place the littis on a baking tray and bake for about 30-35 minutes until they turn golden brown. Alternatively, you can also cook them over a tandoor or on a stovetop using a grill.
Making Chokha:
- Roasting Vegetables: Roast the eggplants, tomatoes, and potatoes over an open flame or in an oven until they are charred and soft inside. Peel the skin off the roasted vegetables.
- Mashing Vegetables: In a bowl, mash the roasted eggplants, tomatoes, and boiled potatoes together. Add chopped onions, green chilies, coriander leaves, mustard oil, salt, and lemon juice. Mix thoroughly to create a smoky and flavorful chokha.
Serving Litti Chokha:
- Serve the hot littis with the smoky chokha, accompanied by a dollop of ghee for added richness and flavor.
Enjoying Litti Chokha:
Litti Chokha is best enjoyed fresh and hot. The combination of the roasted littis and the flavorful chokha creates a tantalizing culinary experience, rich in both taste and cultural heritage.
Litti Chokha is a traditional dish from the Indian state of Bihar. Here's a recipe to make it:
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Ingredients:
For the dough:
2 cups whole wheat flour
1/2 tsp salt
1/2 tsp carom seeds (ajwain)
1/4 cup ghee
For the filling:
1 cup sattu (roasted gram flour)
1/2 tsp salt
1/2 tsp red chili powder
1/4 tsp cumin powder
1/4 tsp ginger powder
1 tbsp ghee
For the chokha:
2 medium-sized eggplants
2 medium-sized potatoes
2 medium-sized tomatoes
1 medium-sized onion
2-3 cloves of garlic
2-3 green chili peppers
Salt, to taste
Instructions:
To make the dough, mix together the whole wheat flour, salt, and carom seeds in a large bowl. Slowly add ghee and knead the dough until it becomes soft and pliable. Cover and set aside for at least 30 minutes.
To make the filling, mix together the sattu, salt, red chili powder, cumin powder, ginger powder, and ghee in a separate bowl. Knead the mixture until it forms a smooth dough.
To make the chokha, roast the eggplants, potatoes, tomatoes, onion, garlic, and green chili peppers on a grill or over a gas flame until they are charred and cooked through. Peel the skin off and mash the vegetables together in a bowl. Add salt to taste.
To assemble the litti, take a small portion of the dough and flatten it into a small disc. Place a small portion of the filling in the center and bring the edges of the dough together to seal the filling inside. Roll the dough into a smooth ball.
Heat a skillet over medium heat and place the litti on the skillet. Cook the litti until it turns golden brown and crispy on all sides.
Serve the litti with the chokha and enjoy!
Note:
You can also bake Litti in oven at 180-200 degree Celsius for 25-30 min.
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