Dal Makhani Tarts

Dal Makhani Tarts - Plattershare - Recipes, food stories and food lovers
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 restaurant style fusion starter. A royal treat for your loved ones.
4.30 from 3 votes
Print Pin
Advertisement
Prep Time40 minutes
Cook Time1 hour 30 minutes
Total Time2 hours 10 minutes
Served As: Dinner, Snacks
Recipe Cuisine Type: Fusion
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 4

Ingredients
 

  • 1/2 cup For Dal Makhani: 1/2 Cup Whole Black Gram for dal makhani whole black
  • 3 tbsp Kidney Beans or rajma red rajma
  • 1 Onion finely chopped
  • 2-3 Tomato medium chopped
  • 1-2 Green Chillies chopped
  • 2 tsp Ginger Garlic Paste
  • 1/2 tsp Cumin Seed
  • 1/2 tsp red chili powder
  • 1 tsp Garam Masala
  • 1-2 tsp Salt or as per taste
  • 2 tbsp Cream fresh
  • 3 tbsp Butter or ghee ghee
  • Cooking or water water as required for
  • 1 cup All Purpose Flour for tarts
  • 100 gm Butter
  • 1 tsp Salt of, or as per taste
  • 3-4 tbsp Cold Water or dough for kneading the dough
  • 1 bunch Mint Dip or mint for mint
  • 3-4 sprigs Coriander fresh
  • 1/2 inch Ginger
  • 1-2 cloves Garlic
  • 1 tsp Lemon Juice
  • 1/4 tsp Roasted Cumin Powder
  • 1/4 tsp Chaat Masala
  • 1-2 tsp Salt or as per taste
  • 1/3 cup Hung Curd
  • 1 Beetroot Dip or beetroot for beetroot
  • 1/3 cup Mayonnaise
  • 1-2 cloves Garlic
  • 1/2 Lemon juice
  • 1/2 tsp red chili powder
  • 1-2 tsp Salt or as per taste
  • 1/4 tsp Chaat Masala
  • 1-2 leaves Lettuce for salad
  • 1-2 Carrot shredded
  • 1-2 Red Cabbage shredded
  • Black Pepper as required
  • 1/2 tsp Lemon Juice
  • 1-2 tsp Salt or as per taste
  • 1-2 slices Cucumber
  • 1-2 Onion rings
Advertisement

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.
  • Add slit green chillies, tomatoes and cook on high heat.
  • Add the red chilli powder and saute till the tomatoes are reduced to a pulpy 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 Tarts: 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.
  • Make rest of the tarts like this.
  • Bake in a preheated oven at 180° celcius for 20 mins.
  • Once done take it out from the oven and let them cool down a bit.
  • 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 fresh salad. Enjoy!

Please appreciate the author by voting!

4.30 from 3 votes
Advertisement

Prabhleen Kaur
Prabhleen Kaur

No comments yet

Leave a Reply