Dal Makhani Tarts

Copy Icon
Twitter Icon
Dal Makhani Tarts

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 1 Hr 30 Min

Total Time : 2 Hr 0 Min

Ingredients

Serves : 4
  • For Dal: 1/2 cup whole black gram


  • 3 tbsp kidney beans (Rajma)


  • 1 onion finely chopped


  • 2-3 large tomatoes


  • 1-2 green chillies chopped


  • 2 tsp ginger garlic paste


  • 1/2 tsp cumin seeds


  • 1/2 tsp red chilli powder


  • 1 tsp garam masala


  • 1/2 tsp salt


  • 2 tbsp fresh cream (I used Amul)


  • 3 tbsp ghee/ butter


  • 1/2 cup- 1cup Water or as required for cooking


  • For tart dough: 1 cup flour


  • 100 grams butter


  • 1/4 tsp salt


  • 2-3 tbsp chilled water


  • For Mint dip: 1 small bunch of mint leaves


  • 3-4 fresh coriander sprigs


  • 1/2 inch ginger


  • 2 garlic cloves


  • Juice of 1/2 lemon


  • 1/4 tsp roasted cumin powder


  • 1/4 tsp salt for dip


  • 1/4 cup hund curd


  • For Beetroot dip: 1 beetroot


  • 1/2 cup mayonnaise


  • 1-2 garlic cloves


  • 1 tsp lemon juice


  • 1/4 tsp red chilli powder


  • 1/4 tsp salt for beetroot dip


  • 1/4 tsp chaat masala


  • For Salad: 3-4 lettuce leaves


  • 1/4 cup shredded carrot


  • 1/4 cup shredded red cabbage

Directions

  • 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 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 the 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.
  • Make 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!