Dal Makhani Tarts

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to prepare a special dish, Dal Makhani Tarts. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Dal Makhani Tarts is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes delicious. It's appreciated by millions daily. Dal Makhani Tarts is something which I have loved my whole life. They are nice and they look wonderful.

Many things affect the quality of taste from Dal Makhani Tarts, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Dal Makhani Tarts delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Dal Makhani Tarts is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Dal Makhani Tarts estimated approx 1 hour 25 mins.

To get started with this recipe, we must prepare a few ingredients. You can cook Dal Makhani Tarts using 33 ingredients and 28 steps. Here is how you can achieve that.

Dal makhani is the most popular main course recipe but did you thought it can served as starters too, if not then surprise your guests and family with this delicious fusion starter.

Ingredients and spices that need to be Get to make Dal Makhani Tarts:

1. For Dal Makhani:
2. 1/2 cup whole black gram
3. 3 tbsp red kidney beans (rajma)
4. 1 onion finely chopped
5. 2 large tomatoes
6. 1-2 green chillies chopped
7. 2 tsp ginger garlic paste
8. 1/2 tsp cumin seeds
9. 1/2 tsp red chilli powder
10. 1 tsp garam masala
11. to taste Salt
12. 2 tbsp cream
13. 3 tbsp ghee/butter
14. as required Water
15. 1 cup all purpose flour
16. For Tart dough:
17. 100 grams butter
18. 1 pinch salt
19. 3-4 tbsp cold water for kneading the dough
20. 1 small For Mint dip: bunch of mint leaves
21. 3-4 fresh coriander sprigs
22. 1/2 inch ginger
23. 1-2 garlic cloves
24. 1/2 Juice of lemon
25. 1/4 tsp roasted cumin powder
26. to taste Salt
27. 1/3 cup hung curd
28. 1 For beetroot dip: small beetroot
29. 1/2 cup mayonnaise
30. 1-2 garlic cloves
31. 1/2 Juice of lemon
32. 1/2 tsp red chilli powder
33. to taste Salt

Instructions to make to make Dal Makhani Tarts

1. For Dal Makhani: Wash and soak sabut urad and rajma separately overnight in water.
2. Boil sabut urad and rajma in three cups of water with salt for three four whistles in a pressure cooker.
3. Open the lid and see if the rajma is totally soft. If not cook on low heat till the rajma becomes totally soft.
4. 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.
5. Add slit chillies, tomatoes and cook on high flame.
6. Add the red chilli powder and saute till the tomatoes are reduced to a pulply mixture.
7. Now add the cooked dal and rajma, add water as required if the mixture is thick and let it cook on low flame.
8. Add garam masala powder and salt, mix it well with the dal.
9. Let the dal cook uncovered on low heat while stirring in between so the it does not stick at the bottom.
10. The more the dal is cooked on low heat the better the taste is.
11. I kept for around 30 minutes on low flame while stirring in between.
12. When the gravy has thickened enough, add cream to it and mix it well.
13. Cook for another 3-4 minutes and switch off the flame. The dal is ready.
14. 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)
15. Mix the butter cubes with your hand while rubbing through your fingertips to make like a fine bread crumb like consistency.
16. 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.
17. 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.
18. 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.
19. 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.
20. Take mayonnaise in a small bowl, add the beetroot puree to it and mix it well and keep aside.
21. For assembling: Once the tart dough has chilled for two hours, preheat the oven for 180 degree and grease the tart moulds.
22. Roll the chilled dough on a floured surface and cut out circles with a cookie cutter.
23. Press the circle into each mould till the edge and cut off the rest.
24. Prepare rest of the tarts like this.
25. Bake in preheated oven at 180° celcius for 20 mins.
26. Once done take it out from the oven and let them cool.
27. Once cooled down, add 1-2 tbsp of the prepared dal makhani in it garnish with fresh cream and a parsley leaf.
28. Serve the dal makhani tarts with mint dip, beetroot dip and a lettuce salad. Enjoy!

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So that is going to wrap this up for this special food Recipe of Favorite Dal Makhani Tarts. Thank you very much for your time. I'm sure that you will make this at home. There's gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!