Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, dal makhani tarts. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.
Dal Makhani Tarts is one of the most well liked of recent trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Dal Makhani Tarts is something that I’ve loved my entire life.
Great recipe for Dal Makhani Tarts. Dal makhani is the most popular main course recipe but did you thought it can served as starters too, if not then surprise your guests and family with this delicious fusion starter. Punjabi Dhaba style Dal Makhani recipe made without rajma.
To get started with this particular recipe, we have to prepare a few ingredients. You can have dal makhani tarts using 33 ingredients and 28 steps. Here is how you cook it.
The ingredients needed to make Dal Makhani Tarts:
- Take For Dal Makhani:
- Make ready 1/2 cup whole black gram
- Get 3 tbsp red kidney beans (rajma)
- Take 1 onion finely chopped
- Make ready 2 large tomatoes
- Get 1-2 green chillies chopped
- Get 2 tsp ginger garlic paste
- Get 1/2 tsp cumin seeds
- Get 1/2 tsp red chilli powder
- Prepare 1 tsp garam masala
- Take to taste Salt
- Make ready 2 tbsp cream
- Prepare 3 tbsp ghee/butter
- Prepare as required Water
- Prepare 1 cup all purpose flour
- Take For Tart dough:
- Take 100 grams butter
- Make ready 1 pinch salt
- Make ready 3-4 tbsp cold water for kneading the dough
- Get 1 small For Mint dip: bunch of mint leaves
- Take 3-4 fresh coriander sprigs
- Take 1/2 inch ginger
- Get 1-2 garlic cloves
- Prepare 1/2 Juice of lemon
- Make ready 1/4 tsp roasted cumin powder
- Prepare to taste Salt
- Prepare 1/3 cup hung curd
- Get 1 For beetroot dip: small beetroot
- Take 1/2 cup mayonnaise
- Prepare 1-2 garlic cloves
- Take 1/2 Juice of lemon
- Make ready 1/2 tsp red chilli powder
- Get to taste Salt
Slow cooking makes the lentils viscous, creamy and the end result is a finger-licking dal makhani. For that restaurant style taste smoky aroma and flavor is the key. Like I mentioned above the smoky aroma in the dal makhani comes from slow simmering and cooking dal makhani on wooden or charcoal fires or embers. Now add the Kashmiri chili powder, stir and immediately add the tomato puree.
Steps to make Dal Makhani Tarts:
- For Dal Makhani: Wash and soak sabut urad and rajma separately overnight in water.
- Boil sabut urad and rajma in three cups of water with salt for three four whistles in a pressure cooker.
- Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
- Heat butter in a pan. Add cumin seeds. When they begin to change colour, add ginger garlic paste saute for few seconds then add onion and saute till golden brown.
- Add slit chillies, tomatoes and cook on high flame.
- Add the red chilli powder and saute till the tomatoes are reduced to a pulply mixture.
- Now add the cooked dal and rajma, add water as required if the mixture is thick and let it cook on low flame.
- Add garam masala powder and salt, mix it well with the dal.
- Let the dal cook uncovered on low heat while stirring in between so the it does not stick at the bottom.
- The more the dal is cooked on low heat the better the taste is.
- I kept for around 30 minutes on low flame while stirring in between.
- When the gravy has thickened enough, add cream to it and mix it well.
- Cook for another 3-4 minutes and switch off the flame. The dal is ready.
- For tart dough: In a mixing bowl sift flour and salt. Now add butter cubes. (Butter should not be softened, it should be right out of the refrigerator)
- Mix the butter cubes with your hand while rubbing through your fingertips to make like a fine bread crumb like consistency.
- Now add 3 tbsp cold water and make a firm dough. Once done, wrap it in a cling film and chill for atleast 2 hours.
- For mint dip: In a grinder add mint leaves, coriander leaves, green chilli, ginger, garlic cloves, roasted cumin powde, lemon juice, salt and make a fine paste of it.
- In a bowl take hung curd add the prepared green paste mix it well till you get a nice green colour and keep it aside.
- For Beetroot dip: In a grinder add diced beetroot, garlic cloves, lemon juice, red chilli powder, chaat masala and salt. Grind it a smooth puree by adding 1-2 tbsp of water.
- Take mayonnaise in a small bowl, add the beetroot puree to it and mix it well and keep aside.
- For assembling: Once the tart dough has chilled for two hours, preheat the oven for 180 degree and grease the tart moulds.
- Roll the chilled dough on a floured surface and cut out circles with a cookie cutter.
- Press the circle into each mould till the edge and cut off the rest.
- Prepare rest of the tarts like this.
- Bake in preheated oven at 180° celcius for 20 mins.
- Once done take it out from the oven and let them cool.
- Once cooled down, add 1-2 tbsp of the prepared dal makhani in it garnish with fresh cream and a parsley leaf.
- Serve the dal makhani tarts with mint dip, beetroot dip and a lettuce salad. Enjoy!
Cook the tomatoes till they turn very thick & specs of butter ooze out. Add the tomatoes to the dal along with some water and salt. In a separate pan heat oil and add chopped garlic. Brown the garlic and add it straight to the boiling dal. The Dal Makhani I will be making here today is from the Punjab area and made similar throughout northern India.
So that is going to wrap it up for this exceptional food dal makhani tarts recipe. Thank you very much for reading. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
