Today’s dish is one of the most popular Indian delicacies. A top item on almost every menu and a favorite for people all across the globe- Dal Makhani and Naan.
This recipe helps you in making this dish extra special with Garlic Naan and Dal Makhani with Charcoal Smoke infusion. If you love Desi Food then this is a must try!
- White flour (Maida) 4 cups
- Salt 1tsp
- Sugar 2 tsp
- Baking powder 1 tsp
- Soda bi carbonate 3/4 tsp
- Onion seed (kalaunji) 2 tsp
- Egg 1(beaten)
- Milk 1 cup
- Curd 2 tbl spn
- Water as required
- Oil 2 tbl spn
- Garlic paste 1 tsp
- Butter 2 tbl spn
Sieve flour mixed with baking powder, soda and salt. Add sugar, egg, milk and curd. Knead into a medium soft pliable dough by using extra water if and as needed.
Apply little oil to cover the dough and keep it under a moist cloth for at least 1 hour.
In a small bowl add garlic paste into melted butter and keep aside.
As your dough is prepped, divide it into 8-9 equal portions balls. While rolling apply little oil on the platform, pat each ball to give a round flat shape, sprinkle onion seeds on the top surface and roll into an elliptical shape or a round shape of about six inches diameter.
Put a non stick tawa or griddle on heat.
Brush the garlic butter mixture on the both side of the naan and put on the heated tawa. Cover it for 10-11 minutes. You will observe top surface rising and the bottom is golden browned.
Remove from tawa, use your tongs to roast on direct flame till the top become browned and crispy.
Your naan is ready. You may brush some extra butter on top if you like.
- Black gram(urad dal) 1cup
- Kidney beans (rajma) 1/2 cup
- Onion 1 (big,chopped)
- Ginger paste 1tbl spn
- Garlic paste 1 tsp
- Chili powder 1tsp
- Turmeric powder 1/2 tsp
- Cumin seed 1/2 tsp
- Garam masala powder 1 tsp
- Black cardamom 2 (crushed)
- Cloves 6
- Tomato paste 1 cup
- Kasuri methi 1 tbl spn
- Cream 100 ml
- Butter 3 tbl spn (saltless)
- Dry Kasuri methi 1 tbl spn (dry roasted,powdered)
- Sugar 1/2 tsp
- Salt to taste
For charcoal smoke infusion (optional)
- Charcoal 1
- Ghee 2 tbl spn
Soak rajma and urad dal together in water overnight.
Drain water, add 6 cups of water, salt and turmeric powder and the pulses and put them in a pressure cooker to cook on high heat till 2 whistles go off. Simmer the heat and keep for another 10 minutes till the grams are well cooked. As the cooker opens keep it aside.
In a heated wok add butter and the crushed cardamom, cumin seed and cloves to tamper. As cloves start crackling add chopped onion. Saute’ till onion is translucent. Add garlic and ginger paste into it and fry for 2 minutes. Add tomato paste, chili powder and sugar into it and fry till you observe oil on the surface.
Add the dal and let it boil. As it starts boiling simmer the heat and with the back side of a ladle mash the dal beans along with the wok and boil it for another 15 -20 minutes till it comes to a creamy consistency. Add garam masala powder.
At this stage you can go for charcoal smoke infusion. If you don’t want to infuse the charcoal smoke into it,remove from heat and add crushed kasuri methi. Cover for 2 minutes. Serve hot, garnished with some cream.
For the charcoal smoke infusion
Heat a piece of charcoal on flame. Turn it all around to burn evenly from all side.
In a clean bowl heat some ghee and put the live charcoal in it. Now put the bowl on top of your dal makhani and cover the pan for 2-3 minutes. Keep the lid on till you see all the smoke has dissipated.
- While boiling dal over low heat add more water if it is needed and stir it frequently to avoid burning from bottom.
- You may remove the charcoal carefully with a spoon and pour few drops of clean ghee (which might have to be strained) from this into the dal for extra smoky flavor.
- For the smoke infusion, perform all the steps quickly without much delay or else the results will not be that great.
And that is it! Your delicious dinner is ready and hot to serve.
I hope you all have a great week and cook and eat lots of yummy stuff. Any feedback will be much appreciated. Happy Cooking 🙂