{"id":2578,"date":"2022-03-24T14:58:04","date_gmt":"2022-03-24T06:58:04","guid":{"rendered":"https:\/\/www.alienrecipes.com\/?p=2578"},"modified":"2022-12-22T15:05:28","modified_gmt":"2022-12-22T07:05:28","slug":"the-most-popular-yellow-dal-makhani-recipe","status":"publish","type":"post","link":"https:\/\/www.alienrecipes.com\/the-most-popular-yellow-dal-makhani-recipe\/","title":{"rendered":"The Most Popular Yellow Dal Makhani Recipe"},"content":{"rendered":"\n

Dal makhani is a kind of curry which was invented ages ago in the state of Punjab, India. Owing to its creamy taste and ability to go with all Indian breads and rice, this recipe quickly amassed popularity worldwide. <\/p>\n\n\n\n

This recipe is a standard across myriads of Indian restaurants. That said, each chef has a particular way of cooking. Some prefer slow cooking it while some prefer the instant pot method. <\/p>\n\n\n\n

The same can also be said in regard to the base of the dish, i.e., lentils and kidney beans. In this article, I will share the best yellow dal makhani recipe which is made using green gram (moong dal). <\/p>\n\n\n\n

Along with this, I also have some exclusive tips for you which will help you mimic the restaurant-style taste effortlessly. <\/p>\n\n\n\n

So without any further ado, let\u2019s get started! <\/p>\n\n\n\n

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Yellow dal makhani<\/strong> <\/h2>\n\n\n\n

The origin of dal makhani is as old as that of butter chicken, another famous Indian dish. This dish was introduced by Kundan Lal Gujral, who used to own a chain of restaurants called \u2018Motimahal\u2019. He was the guy who converted the recipe of tandoori chicken to butter chicken by adding heavy amounts of cream and pur\u00e9ed tomatoes. <\/p>\n\n\n\n

Dal makhani can be seen as the vegetarian counterpart of this dish which is made using urad dal and simmered in a pot for long hours. There were some other variants too, such as Dal Bukhara<\/a> (popularised by ITC group of hotels), which contained red kidney beans and lentils which are cooked overnight in a master pot and then given a fresh tempering. <\/p>\n\n\n\n

Recipe card <\/h3>\n\n\n\n
Cooking time <\/td>35 minutes <\/td><\/tr>
Main ingredients <\/td>Whole Moong, tomato Puree, red chili powder, and cream<\/td><\/tr>
Taste <\/td>Creamy and unsweetened <\/td><\/tr>
Pre-requisites <\/td>Instant cooking pot\/pressure cooker, mixing bowl, water strainer, saucepan, and a serving bowl<\/td><\/tr>
Nutritional information <\/td>50% saturated fat, 16% potassium, 15% cholesterol and 10% carbohydrates, protein 7%<\/td><\/tr>
Goes best with<\/td>Naan bread or tandoori roti <\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n
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