Dal Makhani Recipe ( Whole Masoor Dal )

Dal Makhani || Masoor Dal || How to Make Malka Masoor Recipe with step-by-step photos 

Dal Makhni is creamy and buttery, and one of the most loved dals. This dal has whole black lentils along with chana dal, which is cooked with butter and cream and simmered on low heat for a unique taste; itor, its tastes best with garlic naan or paratha.
I will share all my tips and tricks to make restaurant-style dal makhani at home with easy-to-follow steps.

I am using whole black dal (Malka masoor) with chana dal instead of kidney beans, but you can use kidney beans if you get them easily in stores.

                           

Tips to Make the Best Dal Makhani:

Simmer the dal on low heat for an extended period to unlock the best flavors. I understand that everyone has busy lives, but if possible, I highly recommend letting the dal simmer for at least 30 minutes—an hour or two is even better. Slow cooking enhances all the flavors and makes the dal wonderfully delicious and creamy. Many restaurants known for their amazing dal makhani simmer it all day.

 

To prepare the dal, boil the lentils until they are soft. While this is happening, you can make the masala, keeping the lentils simmering on medium-low heat. Once the masala is ready, add it to the dal and let it simmer for some more time. In this recipe, the dal simmered for approximately an hour and 15 minutes on low heat.

 

Be generous with the use of butter and cream—this is not a recipe for cutting down on fat. The butter and cream are essential for achieving that rich dal makhani flavor you love. So don’t just use 1 tablespoon of cream and butter if you want a restaurant-style taste.

 

When it comes to spices, less is more in dal makhani. After experimenting with various combinations over the years, I’ve concluded that this dish doesn’t need many spices. I’ve used 1/4 teaspoon of garam masala, but that's optional—you can skip it if you prefer. There's also just 1/2 teaspoon of Kashmiri red chili powder for color.

 

No kasuri methi or cumin seeds are necessary. The main flavors of the dal come from using fresh onion, ginger, garlic, tomato puree, and a generous amount of butter and ghee. That’s all you need to make a great dal makhani.        

If you have tried this Masoor Dal Recipe, pe then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To prepare dal makhani, first soak the dal in warm water for at least 2 hours.

Take all ingredients and prepare all veggies.

                                

Transfer the drained and soaked lentils to the pot, pour water with powdered spices, and stir to mix well.

                               

Bring it to a boil on a high flame, then reduce the flame to low-medium. Cover the lid on the dal pan; cook it for about 20 to 30 minutes. Meanwhile, keep stirring occasionally until the dal is soft.

                                 

With the wooden spoon,n mash some dal to mix well

                        

Add ghee and butter together in a pan, heat them over low-medium flame, then put onion slices.            

And fry them till turns a golden brow,n then add ginger-garlic paste and fry them with onion for a minute.

                           

Right after adding spices along with a little water, stir to mix well on medium flame; cook the masala with onion for 5 minutes over the low-medium flame. Now pour tomato puree into the onion masala; further mix well. 

                      

Allow to cook for 5 minutes; put chopped green chilies while cooking the masala, and then further mix well. Allow cooking for another 2 minutes until oil comes on top. 

                                   

Put all bhagar/tarka into the daal, stir to combine well, then add 1/2 cup water to the daal and stir to combine well; allow to cook another 5 minutes until 

                                       

Then add cream and further stir to mix well.

                                               

Let it simmer for around 30 minutes further over a low flame.

                                     

Dal Makhani is ready to serve

                           

Transfer the dal to the serving dish and garnish with heavy cream and coriander leaves; serve with rice, paratha, and mixed veggies raita.             

                                             

Puff Pastry Dough Recipe ( Puff Pastry Sheet )

                                                          

Homemade Puff Pastry | Puff Pastry Dough | How to Make Puff Pastry Dough with step-by-step photos

This PERFECT homemade Quick and Easy Puff Pastry is beautifully flaky and buttery. Delicious puff pastry made from unipuff/master puff that tastes infinitely better than frozen, store-bought puff pastry, and it only takes 60 minutes of your time. Almost too good to be true!

Leave those frozen sheets on the store shelf! This is the best-tasting, easiest homemade puff pastry recipe ever! Comes together in just 15 minutes. And can be made into several items with this puff pastry dough whose recipes will follow ahead.  

 

Puff pastry is kind of thing that just makes things feel like a special occasion. All those light, flaky layers, and that rich buttery flavor!

But it’s definitely not the kind of thing you’d make yourself. I mean, puff pastry is just an ingredient you buy from the grocery store freezer section. Right?

Wrong! What if I told you you can make homemade, all-butter puff pastry sheets from puff pastry margarine, in your own kitchen? And that it only takes 5 ingredients and is prepared in just an hour

It’s true! This is the most delicious puff pastry you’ll ever taste, and it is SO EASY to make. You’ll never buy frozen sheets again!

Usually, people make puff pastry with butter, which is why this process becomes too long and difficult, while the puff pastry that I made is the easiest way to make; no need for folding much time or spending the day only making it…

Making puff pastry with Masterpuff is so easy; you can buy it at any store or online too. Though I have shared homemade unipuff recipes on my blog, even then I will recommend buying unipuff from the store, as the result is more amazing than homemade unipuff

And homemade unipuff is ideal for cake, biscuits, and bread; all these items make awesome with homemade unipuff  

                                                

WHAT IS PUFF PASTRY?

Originating from France, classic puff pastry is made using a dough called détrempe (pronounced day-tramp, a basic dough made with flour, water, and butter) to which you add more butter, roll it out, fold it, turn it, roll it out, fold it, turn it, and on and on till you have made several such turns. This process is called “turning the dough” or “laminating the dough,” and the idea is to distribute the butter evenly in layers throughout the dough (laminating the dough layers, with butter layers.

WHAT CAN YOU  MAKE WITH THIS PASTRY RECIPE?

You can use this rough puff pastry for any recipe that calls for puff pastry! From sausage rolls to pies, to tarts, to desserts! Anything you can think of that calls for puff pastry.

WHAT IS THE CLASSIC VERSION OF PUFF PASTRY?

Classic puff pastry takes several hours to make with lengthy resting steps in the middle, but this Quick and Easy puff pastry takes just 45 to 60 minutes.

For the best result, follow my detailed step-by-step photo instructions and tips.

  

                             

WHY SHOULD YOU  MAKE THIS RECIPE AT HOME?

It’s cheaper to make your own puff pastry at home.

Tastes better. Seriously, it’s not even close. I cannot stress this enough.

Since it’s puff pastry, it’s much faster than making classic puff pastry.

Take a look at that lamination in the photo right at the top of the post, if you don’t believe me. Doesn’t that look beautiful? Perfect homemade, quick, and easy rough puff pastry achieved in 60 minutes.

HOW TO STORE THIS PUFF PASTRY?

Make sure the dough is wrapped tightly with plastic wrap. Use two layers to make sure it’s not in contact with air so that it doesn’t dry out. You can wrap this again in foil, or put it in an airtight container as well.

This puff pastry dough can be frozen too, for up to 2-3 months. After using the dough, the remaining scraps could maybe be re-rolled once. However, if you knead or handle it too much, the lamination layers will be lost.

                                                  

Recipe Notes:

The most important thing to remember is that the dough should be smooth and stretchable, not too soft or too hard. 

If your dough is soft and the margarine is hard, when you roll out the dough, the butter may leak out. Conversely, if the dough is too hard, the butter cannot spread evenly throughout, which will affect the quality of your puff pastry.

 

A perfect puff pastry relies on good kneading followed by rolling. The thinner you roll it out, the better the layers will form. 

 

You only need to fold the dough twice to create this puff pastry, and you should let it rest on the kitchen counter for half an hour without placing it in the fridge. 

 

Once the dough has risen, ensure it weighs half the amount of the total quantity of unipuff needed for the recipe.

For more Similar Recipes:

Naan dough

Pizza dough

                                              

If you have tried this Puff Pastry dough, then don’t forget to rate the recipe. You can also follow me on social media.

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The first step is to make the basic dough. This is easy and only requires all-purpose flour, sugar, salt, oil, and a little water.

                              

Stir to mix all ingredients with the flour and start kneading the dough little by little with water. Once the dough comes together.

                            

Transfer onto the working surface.

                        

And further knead with the help of a hand palm.

                               

Don’t add water; just knead the dough to be tight, stretchable, and smooth.

                            

Transfer the dough to the bowl.

                        

Cover it with a damp cloth and leave it to set aside for half an hour.

                             

Give a square and flat shape to the unipuff

                                           

The first folding:

The dough is ready to fill with unipuff

                       

Before filling the margarine in the dough, weigh the dough. 

                      

Dust the working area with flour, spread the dough with the help of fingers or a rolling pin, and place the unipuff in the middle of the rolled dough.

                           

Cover the margarine with the dough.

                         

Make sure the margarine is well-covered on all four sides.

                    

Now ready to roll out the dough

                            

Tap the dough with the rolling pin to evenly spread margarine all over the dough.

                            

And with a light hand, start rolling in a rectangular shape.

                  

Don’t press over the dough, as layers can disturb it. Roll out the dough as thin as possible.  

 

                   

The thinner you roll the dough, the more you can get the result. 

                            

Start folding the rolled dough like a square paratha.

                       

Next. Overlap the folded dough with each other.

                          

Lastly, fold from up and down, then overlap.

                        

Once the folds have been completed

                        

Tightly wrap the dough in cling plastic; this helps to prevent drying out.

                      

Leave it aside for half an hour. Don’t refrigerate it at all.

                       

Second folding:

Unwrap the dough

             

Dust the working area with flour, then place the dough.

                   

And roll it out as thin as you can. Then repeat the same process: roll and fold again.

                    

The second folding is done.

                

Wrap it again in cling wrap,andd further leave it to rest for 30 minutes. 

                  

                       

Final step:

After 30 minutes, unwrap the dough

                       

And cut into as per your requirements.

                       

Puff pastry dough is ready to use in just an hour. 

                           

You can store it by wrapping it with cling plastic for up to 2-3 months.

                     

You can see the result of this puff pastry dough: flaky and crispy puff pastry biscuits.