Dal Makhni with makki di roti

Dhaba style Dal Makhni with makki di roti... Punjabi cuisine.... Rich creamy black urad Dal, protein rich with corn/maize flour roti.... Almost gluten free vegan roti!!!

Ingredients

For Dal Makhni

Black whole urad Dal 3/4cup

Rajma beans 1/4cup

Salt to taste

Dry red chili powder 1 tbsp

Tomato 4

Ginger garlic paste 2tbsp

Kasuri methi 1tsp

Butter4tbsp

Tumeric powder 1tsp

Jeera 1 tsp

For makki roti

Corn/maize flour 1cup

Ajwain seeds 1tsp

Salt to taste

Water for kneading

Method

For Dal Makhni

Wash the Dal and Rajma thoroughly, 2-3 times till the water is clear. Soak black urad Dal and Rajma beans overnight.

Soaked dal

Boil the Dal in pressure cooked along with some Tumeric powder for 2whistles in medium flame. The Dal should be cooked to a soft consistency.

Boiled Dal

Heat a kadai, add butter, Jeera, ginger garlic paste and saute till raw smell goes.Add chilli powder, Tumeric powder and saute the dry masala in butter over low heat.

Add pureed tomatoes to the butter and saute till butter leaves the sides of the kadai.

Add the boiled Dal now and adjust the consistency with water. Cook the Dal with closed lid for 10minutes,slightly mash the Dal until its coarse, add salt and cook till butter floats on top. Cook with lid closed on medium flame.

Finally temper the Dal with red chilli powder and Kasuri methi powder in hot melted butter. Serve hot with maize rotis.

Dal Makhni

For makki roti

Knead the maize flour with salt, Ajwain seeds into a soft dough. Use warm water for kneading, this helps in increasing the binding of the dough. Since maize flour is gluten free using warm water is crucial.

Kneaded maize flour

Rest the dough for 30minutes.Roll out medium sized rotis, roll gently with light hands.

Fry the rotis on a tawa until golden brown on both sides. Apply ghee

and enjoy hot makki di roti with Dal.

Makki roti

Comments

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