HOW TO COOK DAL MAKHANI: QUICK AND DELICIOUS WITH TASTON RED GRAVY

 

Dal Makhani is a cherished North Indian dish, renowned for its creamy texture and rich flavour. Traditionally made from black lentils and kidney beans, it’s a staple at many Indian meals. In this blog post, we’ll focus on the fastest and most convenient way to prepare Dal Makhani using Taston Red Gravy Base.

 

WHY CHOOSE TASTON RED GRAVY BASE?

Taston Red Gravy Base offers a quick and efficient way to make Dal Makhani without compromising on flavour. This ready-to-use base simplifies the cooking process, allowing you to enjoy a delicious, restaurant-quality dish in a fraction of the time. Ideal for busy weekdays or when you want to impress guests with minimal effort, Taston Red Gravy Base is your go-to solution.

 

1^ST WAY: USING TASTON RED GRAVY BASE

 

INGREDIENTS:

 

• Taston Red Gravy Base
• 2 tablespoons of oil or ghee
• 1 cup of cooked black lentils (whole urad dal)
• 1/2 cup of kidney beans (rajma), soaked overnight and cooked
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• 1-inch piece of ginger, minced
• 2 green chilies, slit
• 1 cup of water
• 1/2 cup of cream
• 1 tablespoon of butter
• Fresh coriander leaves for garnish

INSTRUCTIONS:

 

PREPARE THE BASE:

 

• In a bowl, mix the Taston Red Gravy Base with water to create a smooth consistency. This base will provide the foundation for your Dal Makhani.

 

COOK THE GRAVY:

 

• Heat oil or ghee in a large pan over medium heat. Add the finely chopped onions and sauté until golden brown. Add the minced garlic, ginger, and green chilies, cooking for another minute.

 

ADD THE GRAVY BASE:

 

• Pour the prepared Taston Red Gravy Base into the pan. Stir well and let it simmer until it starts to thicken.

 

COMBINE LENTILS AND BEANS:

 

• Add the cooked black lentils and kidney beans to the pan. Mix thoroughly, allowing the flavours to meld. Simmer for about 10 minutes.

 

FINISH WITH CREAM AND BUTTER:

 

• Stir in the cream and butter, cooking for an additional 5 minutes to achieve a rich, creamy texture.

 

GARNISH AND SERVE:

 

• Garnish with fresh coriander leaves. Serve hot with naan, roti, or steamed rice.

 

2^ND WAY: WITH HOMEMADE GRAVY

 

INGREDIENTS:

 

• 1 cup black lentils (whole urad dal), soaked overnight
• 1/2 cup kidney beans (rajma), soaked overnight
• 2 tablespoons of oil or ghee
• 1 bay leaf
• 2 green cardamom pods
• 1 black cardamom pod
• 1-inch cinnamon stick
• 2 cloves
• 1 large onion, finely chopped
• 1 tablespoon of ginger-garlic paste
• 2-3 green chilies, slit
• 1/2 cup of tomato purée
• 1/4 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1/2 teaspoon garam masala
• 1/2 teaspoon coriander powder
• 1/4 cup cashew nuts, soaked and ground to a paste
• 1/2 cup cream
• Salt to taste
• Fresh coriander, chopped, for garnish

 

INSTRUCTIONS:

 

COOK THE LENTILS AND BEANS:

 

• Pressure cook the soaked black lentils and kidney beans until they are soft and tender. Set aside.

 

PREPARE THE GRAVY:

 

• Heat oil or ghee in a pan over medium heat. Add the bay leaf, green cardamom pods, black cardamom pod, cinnamon stick, and cloves. Sauté until fragrant.

 

SAUTE ONIONS AND AROMATICS:

 

• Add the finely chopped onions and cook until golden brown. Add the ginger-garlic paste and slit green chilies, sautéing for 2 minutes.

 

MAKE THE TOMATO MIXTURE:

 

• Add the tomato purée and cook until the oil separates from the mixture. Stir in turmeric powder, red chili powder, garam masala, and coriander powder.

 

INCORPORATE CASHEW NUT PASTE:

 

• Stir in the cashew nut paste and cook until the gravy thickens and oil separates again.

 

COMBINE LENTILS AND   BEANS:

 

• Add the cooked lentils and beans to the pan. Pour in 1 cup of water and let it simmer for about 10 minutes.

 

FINISH WITH CREAM:

 

• Stir in the cream and cook for an additional 5 minutes. Season with salt to taste.

 

GARNISH AND SERVE:

 

• Garnish with fresh coriander leaves. Serve hot with naan, roti, or steamed rice.

 

TIPS FOR PERFECT DAL MAKHANI:

 

• Cooking Time: Ensure the lentils and beans are very soft for a creamy texture.
• Consistency: Adjust the consistency with more or less water according to your preference.
• Creaminess: For extra richness, add a tablespoon of butter along with the cream.

 

CONCLUSION

 

Dal Makhani, with its rich and creamy texture, is a dish that can be made effortlessly with Taston Red Gravy Base, providing a quick and delicious meal solution. For the quickest and most flavorful result, we highly recommend using Taston Red Gravy Base. Enjoy this classic dish and impress your family and guests with minimal effort!

 

For a visual guide, watch the video tutorial on making Dal Makhani with Taston Red Gravy. Happy cooking!