Dal Makhani Recipe | Quick Pressure Cooker Recipe | दाल मखनी बनाने का आसान तरीका | Chef Sanjyot Keer

Giveaway Alert! Step 1: Subscribe to YFL & Milton ProCook’s YouTube channel Subscribe to Milton ProCook: https://youtube.com/@MiltonProcook?si=d0RzTsY59HGndMM8 Step 2: Like this video Step 3: Comment below: “If I get this Milton ProCook’s Granito Frypan then I will first cook…………..” Complete the sentence mentioning which recipe you will first cook when you get this frypan. 5 lucky winners will get a Milton ProCook’s Granito Frypan* Entries open till 10/11/2023, until 11:59 pm (IST). You can only participate from India. Winner announcement on 12/11/2023. Check your comment replies. Super excited to see your entries. To get the perfect taste while cooking healthy, go for Milton ProCook and Cook like a Pro! Click on the mentioned links or visit your nearest store to explore the Milton ProCook cookware range: Milton ProCook Pressure Pan : https://bit.ly/40llmeV Milton ProCook Triply Range : https://bit.ly/46TzoXT Milton ProCook Brandstore : https://bit.ly/3Qmf763 *T&C apply #YFL #SanjyotKeer #DalMakhani #YFLXMiltonProCook Written recipe Dal Makhani Prep time: 15-20 minutes (excluding soaking time) Cooking time: 1.5 hrs Serves: 4-5 people Ingredients: Boiled dal WHOLE URAD DAL | साबुत उरद दाल 1 CUP RAJMA | राजमा 1/4 CUP CHANA DAL | चना दाल 2 TBSP WATER | पानी AS REQUIRED GARLIC | लहसुन 5 CLOVES WATER | पानी 1 INCH ABOVE THE DAL SALT | नमक 1 TSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 1 TSP Tempering & final cooking BUTTER | मक्खन 3 TBSP OIL | तेल 1 TSP GINGER GARLIC PASTE | अदरक लहसुन की पेस्ट 2 TBSP KASHMIRI RED CHILLI POWDER | कश्मीरी लाल मिर्च पाउडर 2 TBSP GARAM MASALA | गरम मसाला 1/4 TSP TOMATO PUREE | टमाटर की प्यूरी OF 5 TOMATOES SALT A PINCH | नमक A PINCH HOT WATER AS REQUIRED | गरम पानी AS REQUIRED FRESH CREAM | फ्रेश क्रीम 4-5 TBSP ROASTED KASURI METHI POWDER | भुनी हुई कसूरी मेथी का पाउडर A LARGE PINCH GARAM MASALA A LARGE PINCH | गरम मसाला A LARGE PINCH BUTTER | मक्खन 2-3 TBSP SALT | नमक IF REQUIRED Method: Add all the three dal into a large bowl, add water & wash them by rubbing them in between your palms 3-4 times until the water added turns clear, then let the dal soak for 10-12 hours. Once soaked wash the dal again similarly until the added water turns clear, discard that water & add the dal into the cooker. Add garlic, water, salt & kashmiri red chilli powder & pressure cook the dal over high flame for 4 whistles, then switch off the flame & let the cooker depressurize naturally. Further mash the dal lightly using a potato masher, don’t mash it too much to make a paste, just mash until the rajma disappears then transfer it into a bowl & set it aside until you make the tempering. Set the same pressure cooker or a stock pot on high flame & add butter along with the oil & let the butter melt. Further add ginger garlic paste, stir & cook over medium flame for 2 minutes. Lower the flame & add kashmiri red chilli powder & garam masala, stir well & then add the tomato puree & salt, stir well & cook over high flame until the oil separates & the tomato puree tunrs crumbly. Then add the cooked dal, mix well with the tempering & add hot water as required, the dal should become slightly thin so that it gets time to cook while you let it simmer further, cook the dal for at least 25 minutes until it thickens. Once the dal has thickened after simmering for 25 minutes add fresh cream, roasted kasuri methi powder, garam masala & butter, stir well then taste for salt & adjust accordingly. Your delicious dal makhani is ready, serve it along with some laccha parathas & rice. The Music I use in All my videos - https://bit.ly/3CdPbSc (Best for independent creators) Follow us on all platforms: Facebook - https://bit.ly/3o6alLt Instagram - https://bit.ly/2RFkL8z Follow my personal handles here: (Chef Sanjyot Keer) Facebook - https://bit.ly/3tpjqQA​​​​​​​​​ Instagram - https://bit.ly/3o0FZK8 Twitter - https://bit.ly/33qQpJN Intro 0:00 Cooked Dal 1:32 Tempering 6:54 Plating 11:16 Giveaway 13:03 Outro 14:18