The Name of this Recipe is Daal – Dhamaal. Well, when you make it, we guarantee that it will be a blast. Basically, it is called Daal Makhani which is black. This is not the white Daal Makhani. It is Daal. We had gone to a wedding. We ate there and said, friend, this idea is very good. People say Daal Makhani is black. We say Daal Makhani is white. This is exactly the same daal which is used to make Daal Makhani. This is washed Urad Daal which is whole. healthy dal makhani recipe
That means white instead of black. Same to same in English, Gota Urad and in Hindi Gota. You can say it as you like, Gota Urad and Daal Dhamaal will be made from it. Wow! The name is very good, I have been thinking about it since last night. Since last night I could not think of what to call it. Now I understood. There is only one possible name for it, Daal. Dhamaal, so to make Daal Dhamaal, you need Daal.
white dal makhani without tomato
Preparation :-
- Whole washed urad dal
- Desi ghee
- Garlic (crushed)
- Big cardamom
- Few cloves
- Black pepper
- Kasuri methi
- Onion (optional)
- Curd, ghee
- Green chilli 1/2.
- Tomato
- Cinnamon, bay leaf
- Ginger garlic paste
- Add salt (when dal is almost cooked)
Now what to do, means use Desi ghee. I have reduced the consumption of ghee a lot. Compared to earlier. unique creamy dal makhani recipe
Here, this is garlic. It is garlic only. We have crushed it. This dal garlic, this dal. And this water. Do not fill like this, add it little by little and also make a masala which will go on top. What is its name, Dal Dhamal. Matwali dal. You can also keep it. Matwali dal. Oh my god this Matwali. Dal. Let’s fry the masala. Meet him. Yes, two three. 202030. Big cardamom, some cloves, black pepper. Here you go. Turn off the gas and add kasuri methi. It’s done. We have added kala masala in the garnish of the dal. Now this onion is optional. So I am thinking whether to add it or not. Potato. Adding it is optional but I am telling you that it is not necessary to add it, I will not add it later. It will increase the work. Let’s move ahead, let’s make its tadka. Hello! Oil, some ghee for tempering. Wherever urad dal goes in it, ghee and curd will be used to reduce its dryness. dal makhani without onion and garlic To kill the dryness, this dal is not just a Dhamaal in the rains but a super Dhamaal, green chilli 1/2. This is green chilli. This is curd. Just like we give sourness to dal makhani with tomatoes. Here we will remove it with curd. Along with this, we will add big cardamom and some cinnamon. If we see bay leaves, then add them, two big cardamoms and some cinnamon. And we will add some ginger garlic paste with curd. You can also add ginger paste. If you don’t eat garlic, it will become garlicky. You can also add a little asafoetida in the recipe and tempering. In this case, it is raining. For rain, I have a number one recipe for rain, number one number one. Here, the process of cooking
curd has started. How far has our Dal Dal Dhamal reached? Let’s do it. Now it seems that we should have used the cooker. We should make a cooker with this. Here, the dal is getting cooked in it. And we have put this dal and pressure on it. So now the pressure cooker is ready. Is it okay? Hello, namaskar. Look, what have I done behind. Burned coal. It is necessary to give some smoke. Urad dal is not ready without smoke. And secondly, you open the cooker and see. What a scene? Oye hoye oye hoye, what a great job you did, the cooker just melted the dal. Here is the cooker. Now actually there is nothing to do. Let’s see for a while. Coriander. Let’s cut the coriander stalk. I am cutting the stalk for garnish so that the color will not be spoiled by the leaf. It was not spoiled by the stalk. The stalk is also cut. And this curd is also cooked.slow cooked white dal recipe It is also perfect that it is done very well. Now there is nothing to do. For garnishing, this cream masala will give its answer, only then the car will move forward. And I will put the coriander stalk. How long were you standing here? You are standing here with so much love in your hand. You this. When the dal is almost cooked, then add salt. If you add salt first, the dal will become hard. You want creamy dal. Okay. You have to mix the dal in the curd. You have to mix the curd in the dal. It is your choice. For your icing, mix the curd in the dal.
According to your utensil. Just like you mix dal makhani, mix it in the same way. And butter. Without butter. How can you make it. Thanks For Visit.