Try Butter Spread Dal Makhani With The Best Quality Butter Spread For Quality I

1. Butter Spread Dal Makhani: Rich, Creamy, and Delicious Embark on a culinary journey with Chef Harpal as he unveils the secrets to recreating the sumptuous and creamy Dal Makhni at home. With step-by-step guidance, you're about to indulge in a flavourful experience that's both kid-friendly and adult-approved. Ingredients: ● 1 ½ cups black lentils ● 1/2 cup kidney beans ● 1 tablespoon turmeric powder ● 1 tablespoon cumin powder ● 1 tablespoon coriander powder ● 1 teaspoon garam masala ● 1/2 cup chopped onion ● 2 cloves garlic, minced ● 1-inch piece of ginger, minced ● 2 tablespoons tomato paste ● 1 teaspoon red chilli powder ● 1 cup heavy cream ● 1/4 cup chopped cilantro ● 1/4 cup chopped fresh mint ● 1/4 cup chopped kasoori methi (optional) ● 1/4 cup butter (or ghee) ● Nutralite Doodh Shakti Probiotic Butter Spread Instructions: Step 1: Boiling Dal and Rajma Begin by soaking whole urad dal and rajma overnight in plenty of water. Drain the lentils and kidney beans and rinse them well. In a large pot, combine the lentils and kidney beans, adding turmeric powder, cumin powder, coriander powder, and garam masala. Cover the pot with water and bring it to a boil. Once boiling, reduce the heat to low and simmer for 1-2 hours or until the lentils are soft.

2. Step 2: Preparing Tomato Gravy In a separate pan heat oil add Nutralite Probiotic Butter Spread for a rich and flavorful base. Nutralite Doodhshakti Probiotic Butter Spread contains probiotics which improves gut health and supports immunity. Add Shahi Jeera along with chopped garlic. Sauté until the garlic is lightly browned. Incorporate tomato puree or a concentrate made from blanched fresh tomatoes. This flavorful mixture is then added to the boiling dal, infusing it with a rich tomato taste. Step 3: Adding Spices Enhance the dal with the addition of Kashmiri red chilli powder. Adjust the thickness of the mixture by adding water as needed to achieve the desired consistency. This step ensures a perfect balance of spices and texture in the Dal Makhani. Step 4: Adding Butter and Cream Introduce butter to the dal for a luxurious touch. Further enrich the dish by incorporating fresh cream, creating a creamy and indulgent texture. To elevate the flavour profile, add a pinch of Kasuri Methi, providing a delightful hint of bitterness and aroma. Step 5: Final Cooking Allow the dal to simmer on low heat for about an hour, stirring occasionally to prevent sticking. This slow cooking process allows the flavours to meld, resulting in a rich and aromatic Dal Makhni. Take this time to adjust the salt according to your taste preferences. Step 6: Finishing Touch For the finishing touch, garnish the Dal Makhni with a decadent combination of fresh cream, Nutralite Probiotic Butter Spread, and a cube of the same. This garnish not only enhances the visual appeal but also adds a final layer of richness. Serve the Dal Makhni hot with your choice of accompaniment, be it naan, rice, or roti, for a delightful and satisfying meal. Tips and Variations: ● Slow Cooking Magic: The key to an exceptional Dal Makhni lies in patience. Allow the lentils and kidney beans to simmer on low heat, absorbing the flavours over time. This slow-cooking method ensures a creamy, well-infused dish with a depth of taste.

3. ● Quality Ingredients Matter: Opt for high-quality urad dal, rajma, and spices to elevate the dish. Freshly ground spices, premium butter, and cream can significantly impact the final taste. Invest in quality ingredients for an authentic and indulgent experience. ● Balancing Act: Achieving the right balance of spices and cream is crucial. Taste the dal during the cooking process and adjust the spice levels and salt accordingly. Additionally, moderation is key when adding butter and cream; strike a balance for a rich yet not overly heavy consistency. Prep Time: Approximately ● Soaking the lentils and kidney beans overnight: 8 hours ● Cooking the lentils and kidney beans: 1 hour ● Cooking the stew: 20 minutes Makhni Mastery Tips: ● Marination Magic: Marinate the soaked lentils and kidney beans in yoghurt and a touch of garam masala before boiling. This adds depth to the flavours. ● Smoked Sensation: Infuse a smoky flavour by placing a piece of hot charcoal in a bowl in the centre of the cooked dal. Drizzle a bit of ghee over the charcoal and quickly cover the pot. Allow it to sit for a few minutes before serving. ● Nutty Delight: Toss in a handful of crushed cashews or almonds during the final cooking stage for a delightful crunch and nutty undertone. ● Herb Harmony: Experiment with fresh herbs like fenugreek leaves (methi) or basil for an aromatic herbal twist. Add them towards the end of the simmering process. Elevate your dining experience with this home-cooked Dal Makhni, a symphony of rich creaminess and traditional spices. Your kitchen is now a canvas for crafting restaurant-style delights that tantalise the taste buds. This restaurant-style dal makhani is sure to become a family favourite. It is rich, creamy, and flavorful, and it is perfect for a hearty meal. We invite you to share your version of Daal Makhni with us using #DalMakhniDelight. Let's celebrate the joy of cooking together!