Easiest Way to Prepare Homemade Dal Makhani Tarts

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, dal makhani tarts. One of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Dal Makhani Tarts is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Dal Makhani Tarts is something which I’ve loved my entire life.

To begin with this recipe, we must prepare a few components. You can have dal makhani tarts using 33 ingredients and 28 steps. Here is how you cook it.

The ingredients needed to make Dal Makhani Tarts:

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

Instructions 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!

So that’s going to wrap it up with this exceptional food dal makhani tarts recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!