Sabut Masoor Daal - Kolhapuri Akkha Masoor Recipe by Food Fusion
Ek dam zabardat Sabut Masoor Daal recipe Also known as Kolhapuri wali Akkha Masoor Daal recipe. Make it like we do and you will love it. So Make it, share it, and love it with friends and family. #happycookingtoyou #FoodFusion #digitalammi #PakistaniCooking #Dall #masoordaalrecipe
Written Recipe:
Serves 5-6
Recipe in English:
Ingredients:
-Darchini (Cinnamon stick) 2
-Badiyan ka phool (Star anise) 1
-Badi elaichi (Black cardamom) 1
-Sabut dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) ½ tbs
-Saunf (Fennel seeds) 1 tsp
-Chai ki patti (Tea leaves) ¼ tsp
-Tez patta (Bay leaves) 2
-Tamatar (Tomatoes) 3 medium
-Hari mirch (Green chillies) 4-5
-Podina (Mint leaves) 8-10
-Hara dhania (Fresh coriander) handful
-Til (Sesame seeds) roasted 1 tbs
-Cooking oil 1/3 Cup
-Pyaz (Onion) chopped 1 large
-Lehsan (Garlic) crushed 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Dhania powder (Coriander powder) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Himalayan pink salt 1 & ½ tsp or to taste
-Garam masala powder ½ tsp
-Kali masoor daal (Black lentil gram) 1 & ½ Cup (soaked for 2 hours)
-Water 2-3 Cups or as required
-Hara dhania (Fresh coriander) chopped
-Hara dhania (Fresh coriander) chopped
-Adrak (Ginger) julienne
-Lemon slices
Directions:
-In a muslin cloth,add cinnamon stick,star anise,black cardamom,coriander seeds,cumin seeds, fennel seeds,tea leaves,bay leaves & tie to make a boquete garni (potli) & set aside.
-In a jug,add tomatoes,green chillies,mint leaves,fresh coriander,sesame seeds & blend well to make a thick paste & set aside.
-In a pot,add cooking oil,onion,garlic,cumin seeds & fry until light golden.
-Add blended tomato paste & mix well.
-Add coriander powder,Kashmiri red chilli powder,turmeric powder,pink salt,garam masala powder, mix well & cook on medium flame until oil separates (2-3 minutes).
-Add black lentil gram,mix well & cook for 4-5 minutes.
-Add water & mix well.
-Add prepared boquete garni,stir gently & bring it to boil,cover & cook on low flame until tender (35-40 minutes).
-Take out boquete garni & discard it.
-Add fresh coriander & mix well,turn off the flame,cover & let it rest for 5 minutes.
-Garnish with fresh coriander,ginger,lemon slices & serve with boiled rice!
Recipe in Urdu:
Ajza:
-Darchini (Cinnamon stick) 2
-Badiyan ka phool (Star anise) 1
-Badi elaichi (Black cardamom) 1
-Sabut dhania (Coriander seeds) 1 tbs
-Zeera (Cumin seeds) ½ tbs
-Saunf (Fennel seeds) 1 tsp
-Chai ki patti (Tea leaves) ¼ tsp
-Tez patta (Bay leaves) 2
-Tamatar (Tomatoes) 3 medium
-Hari mirch (Green chillies) 4-5
-Podina (Mint leaves) 8-10
-Hara dhania (Fresh coriander) handful
-Til (Sesame seeds) roasted 1 tbs
-Cooking oil 1/3 Cup
-Pyaz (Onion) chopped 1 large
-Lehsan (Garlic) crushed 1 tbs
-Zeera (Cumin seeds) 1 tbs
-Dhania powder (Coriander powder) 1 tsp
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Haldi powder (Turmeric powder) ½ tsp
-Himalayan pink salt 1 & ½ tsp or to taste
-Garam masala powder ½ tsp
-Kali masoor daal (Black lentil gram) 1 & ½ Cup (soaked for 2 hours)
-Water 2-3 Cups or as required
-Hara dhania (Fresh coriander) chopped
-Hara dhania (Fresh coriander) chopped
-Adrak (Ginger) julienne
-Lemon slices
Directions:
-Malmal ka kapra mein darchini,badiyan ka phool,badi elaichi,sabut dhania,zeera,saunf,chai ki patti aur tez patta dal ker tie ker lein aur potli bana lein & side per rakh dein.
-Jug mein tamatar,hari mirchein,podina,hara dhania aur til dal dein aur ache tarhan blend ker lein thick paste tayyar ker lein & side per rakh dein.
-Pot mein cooking oil,pyaz,lehsan aur zeera dal dein aur light golden ho janay tak fry ker lein.
-Blended tomato paste dal ker ache tarhan mix karein.
-Dhania powder,Kashmiri lal mirch powdr,pink salt aur garam masala powder dal ker ache tarhan mix karein aur darmiyani ancch per oil alag ho jnay tak paka lein (2-3 minutes).
-Kali masoor daal dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
-Pani dal ker ache tarhan mix ker lein.
-Tayyar whole spices potli dal ker gently stir karein aur ubal anay ka bad dhak dein aur halki ancch per daal gul janay tak paka lein (35-40 minutes).
-Potli ko nikal ker discard ker dein.
-Hara dhania dal ker ache tarhan mix karein aur chulha bund ker dein aur dhak ker 5 minutes kliya chor dein.
-Hara dhania,adrak aur lemon slices sa garnish ker lein aur boiled chawal ka saath serve karein!
Restaurant Style Dal Makhni Recipe in Hindi | Winter Special दाल मखनी रेस्टौरंट जैसी | Kunal Kapur
अपने पसंदीदा शेफ कुणाल कपूर के साथ घर पर दाल मखनी बनाना सीखें!
दाल मखनी सभी शाकाहारियों के लिए एक आनंद है। यह मलाईदार, स्वादिष्ट और बनाने में आसान है|
Dal Makhani Recipe in Hindi | How To Make Dal Makhani At Home | Urad Dal Recipe | Rajma Recipe | Dal Recipe | Chef Kunal Kapur
Dal Makhni is one of the most popular dals in India. This Dal Makhani recipe is a restaurant-style version with subtle smoky flavours and creaminess of the lentils. If you love authentic Punjabi food then you are going to love this Dal Makhani even more.
#DalMakhani #punjabiDal #MakhniDal #WinterRecipes #ChristmasRecipe #Diwali2021
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Ingredients:
(Serves 7)
160 gms/1cup Urad Dal
¼cup or 45gms Rajma (Chitra)
4-5 cups Water
100gms/ ½ cup Butter
12 gms/ 1tbsp Ginger paste
12 gms/1 tbsp Garlic paste
½ tbsp Garlic chopped
12gms/ 1½ tbsp Kashmiri chilli powder
to taste Salt
Fresh tomato puree - 350 gms/ 1 ½ cup
TEMPERING:
1 tbsp Oil
½ tbsp Garlic chopped
Butter(optional) - 2 tbsp
Dried methi leaves - a generous pinch
175 ml/ ¾ cup Cream
For the written recipe -
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