How to Make the Most Flavourful Bowl of Dal Makhni

Preparation Of Dal Makhani

We seldom find an Indian home that lives without cooking Dals or pulses for their meals. The item is an inseparable part of native India and is a perfect accompaniment for a plate of steaming rice or even the Rotis. There is hardly any match for this food as far as the indigenous staple diet is concerned. However, it feels better when we think about a bowl of rich and creamy Dal Makhni. Our taste buds always crave for something delicious, above the ordinary, and talking about Dal Makhni, it belongs to a different league altogether. Even the best catering in Clearwater does not exclude the item from their food menu.



Digging into a delicious meal is always easy, but going through the aromatic process of slow Dal cooking is an entirely different experience. There are a number of recipes that have found their way in Indian homes and one of the easy ones is –

Key Ingredients for the Recipe:


We need to have Dal Makhni are Urad Dal or Black Lentils and Kidney Beans as Dals. Onions, tomatoes along with cumin, garlic, ginger, red chilli powder, oil for the Tadka. Use green chillies _if preferred). It is also advisable to use Ghee instead of oil if you want to give it a more Desi taste. Prepare or arrange for Tomato puree separately for thickening the food. Moreover, we have to use Butter and cream for the dense texture and creamy taste. And of course, the very essential salt is not be missed. It is the use of ingredients aptly that makes a service provider, the best catering in Clearwater.




Method of Preparation:

§  The first and foremost step in the making of Dal Makhni is soaking the Urad Dal and the Rajma overnight or at least an hour before the actual cooking starts. After draining the water, pressure-cook the lentils, so that gets tender. Alternatively, you can cook the lentils in a pot of boiling water and salt. While boiling, remove the foam formed on the surface. Keep aside the drained water for using later. Leaving some lentils whole, mash the rest to attain an even consistency.

§  Once that is done, add cumin seeds, asafoetida into heated oil/Ghee and butter and wait until it crackles. It is now time to put ginger garlic paste or whole, chopped onions, green chillies, tomatoes and tomato puree, one by one for stir-frying. Take care that the onions must turn golden brown and the tomato puree or finely cut tomatoes exude oil from sides before adding anything else. Keep the flame medium while the sautéing process goes on.

§  Any Indian recipe is incomplete without spices. Dal Makhni requires red chilli powder and salt for sure and they come to use after adding the boiled Dal to the mix. Along with this, blend Bhuna Masala and optionally Garam Masala and simmer on low heat for around 5-10 minutes.

Swirl some fresh cream to the delicacy and garnish it with some freshly chopped ginger and coriander leaves. Savour the delight and make some comparisons with the Dal Makhni served by the best catering in Clearwater.



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Location: Clearwater, FL, USA

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