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Dal Makhani Tarts.
Cooking Tips
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You can have Dal Makhani Tarts using 33 ingredients and 28 steps. Here is how you cook it.
Ingredients of Dal Makhani Tarts
- It's of For Dal Makhani:.
- Prepare 1/2 cup of whole black gram.
- Prepare 3 tbsp of red kidney beans (rajma).
- Prepare 1 of onion finely chopped.
- It's 2 of large tomatoes.
- It's 1-2 of green chillies chopped.
- It's 2 tsp of ginger garlic paste.
- You need 1/2 tsp of cumin seeds.
- Prepare 1/2 tsp of red chilli powder.
- Prepare 1 tsp of garam masala.
- Prepare to taste of Salt.
- Prepare 2 tbsp of cream.
- It's 3 tbsp of ghee/butter.
- Prepare as required of Water.
- Prepare 1 cup of all purpose flour.
- You need of For Tart dough:.
- It's 100 grams of butter.
- It's 1 pinch of salt.
- Prepare 3-4 tbsp of cold water for kneading the dough.
- You need 1 small of For Mint dip: bunch of mint leaves.
- You need 3-4 of fresh coriander sprigs.
- It's 1/2 inch of ginger.
- It's 1-2 of garlic cloves.
- You need 1/2 of Juice of lemon.
- Prepare 1/4 tsp of roasted cumin powder.
- You need to taste of Salt.
- You need 1/3 cup of hung curd.
- It's 1 of For beetroot dip: small beetroot.
- It's 1/2 cup of mayonnaise.
- It's 1-2 of garlic cloves.
- Prepare 1/2 of Juice of lemon.
- It's 1/2 tsp of red chilli powder.
- It's to taste of Salt.
Dal Makhani Tarts instructions
- For Dal Makhani: Wash and soak sabut urad and rajma separately overnight in water..
- Boil sabut urad and rajma in three cups of water with salt for three four whistles in a pressure cooker..
- Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft..
- Heat butter in a pan. Add cumin seeds. When they begin to change colour, add ginger garlic paste saute for few seconds then add onion and saute till golden brown..
- Add slit chillies, tomatoes and cook on high flame..
- Add the red chilli powder and saute till the tomatoes are reduced to a pulply mixture..
- Now add the cooked dal and rajma, add water as required if the mixture is thick and let it cook on low flame..
- Add garam masala powder and salt, mix it well with the dal..
- Let the dal cook uncovered on low heat while stirring in between so the it does not stick at the bottom..
- The more the dal is cooked on low heat the better the taste is..
- I kept for around 30 minutes on low flame while stirring in between..
- When the gravy has thickened enough, add cream to it and mix it well..
- Cook for another 3-4 minutes and switch off the flame. The dal is ready..
- For tart dough: In a mixing bowl sift flour and salt. Now add butter cubes. (Butter should not be softened, it should be right out of the refrigerator).
- Mix the butter cubes with your hand while rubbing through your fingertips to make like a fine bread crumb like consistency..
- Now add 3 tbsp cold water and make a firm dough. Once done, wrap it in a cling film and chill for atleast 2 hours..
- For mint dip: In a grinder add mint leaves, coriander leaves, green chilli, ginger, garlic cloves, roasted cumin powde, lemon juice, salt and make a fine paste of it..
- In a bowl take hung curd add the prepared green paste mix it well till you get a nice green colour and keep it aside..
- For Beetroot dip: In a grinder add diced beetroot, garlic cloves, lemon juice, red chilli powder, chaat masala and salt. Grind it a smooth puree by adding 1-2 tbsp of water..
- Take mayonnaise in a small bowl, add the beetroot puree to it and mix it well and keep aside..
- For assembling: Once the tart dough has chilled for two hours, preheat the oven for 180 degree and grease the tart moulds..
- Roll the chilled dough on a floured surface and cut out circles with a cookie cutter..
- Press the circle into each mould till the edge and cut off the rest..
- Prepare rest of the tarts like this..
- Bake in preheated oven at 180° celcius for 20 mins..
- Once done take it out from the oven and let them cool..
- Once cooled down, add 1-2 tbsp of the prepared dal makhani in it garnish with fresh cream and a parsley leaf..
- Serve the dal makhani tarts with mint dip, beetroot dip and a lettuce salad. Enjoy!.
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