Recipe: Yummy Dal Makhni and Missi Roti

Dal Makhni and Missi Roti. Serve with raita or any side dish. Tips - You could use any left over dals (like dal makhani, tadka dal, spinach dal etc) to make dal roti. The seasoning and flavorings in the dal enhances the taste of. dal makhani recipe: in a large kadai add a tbsp of ghee and saute bay leaf for a minute. or till they turn fragrant. then add finely chopped onions and saute till they change in colour. once onions are done, add ginger-garlic paste. saute till raw smell disappears completely.

Make us a part of the special moments in your life. Missi roti is a North Indian speciality and is often made in various homes in the North Indian belt. I am sharing this family recipe which I have been making for some years now. You can cook Dal Makhni and Missi Roti using 28 ingredients and 3 steps. Here is how you cook it.

Ingredients of Dal Makhni and Missi Roti

1. You need of Dal Makhni:.
2. You need of sabut urad.
3. Prepare of rajma.
4. You need of tomatoes (Grind it into smooth paste).
5. Prepare of malai or fresh cream.
6. It's of Desi ghee.
7. It's of Jeera.
8. You need of Salt.
9. It's of Red chilli Powder.
10. Prepare of heeng.
11. It's of dhania powder.
12. Prepare of haldi powder.
13. Prepare of degi mirch powder.
14. Prepare of garam masala.
15. Prepare of amchoor powder.
16. You need of milk and water.
17. It's of Kasoori methi.
18. Prepare of small capsicum (finely chopped into small pcs.).
19. You need of Missi Roti:.
20. It's of besan.
21. Prepare of atta (wheat flour).
22. Prepare of heeng.
23. It's of salt,.
24. Prepare of Red chilli powder.
25. You need of kasoori methi.
26. You need of sugar.
27. Prepare of refined oil.
28. Prepare of water to make tight dough.

To makes these besan ki roti, the proportion of whole wheat flour to besan added varies from family to family. Dal makhani recipe with stovetop and instant pot instructions. Dal makhani is a classic Indian dish made with whole urad dal, rajma, butter and spices. It is one of the most popular lentil dishes originated in the Punjab region of India and Pakistan.

Dal Makhni and Missi Roti instructions

1. Dal makhni: Soak both urad dal and rajma overnight (8-10 hrs max. to avoid use of soda), boiled both with salt and haldi powder., grind tomato to make smooth fine paste, Take a pan or kadhai...add desi ghee, crackle heeng and jeera, Pour tomato puree, dhania powder., red chilli powder., malai or cream, bring it to boil, when ghee comes out from the puree then add milk and water in very little amount and again bring it to boil then add salt, amchur powder. and garam masala..
2. Make the fine gravy then add the gravy into boiled dal, add kasoori methi and let the dal cook for 25-30 mins. Garnish with green fresh coriander...and malai or cream, Ready to serve..
3. Missi roti: Mix all dry ingredients finely, add refined oil, mix water to make tight dough, rest the dough for 1 hr, make small balls by greasing ur hand, roll it to ur desired shape, and cook it in tandoor or tava..

Dhal or dal refers to lentils and makhani translates to buttery. Dal makhani literally means buttery dal. Place the roti on a hot tava and turn over in a few seconds and cook this side till the edges begin to curl slightly and small blisters appear on the surface. Cook the other side for a few more seconds. Serve hot topped with some butter.