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Dal makhani or maa di dal, as it is popularly known in the punjab, with its smooth velvety texture and lovely flavour is a delicacy that is very much a dish of the punjab. Every punjabi restaurant, roadside eating place and food stall vendor makes the claim that this is a delicacy that they alone can make to perfection. This my own tested recipe dare i claim it as the best?dal makhani is traditionally cooked on a low flame overnight and allowed to thicken. Using a pressure cooker helps cook the dal in a jiffy. Serve hot with naans.
Preparation Time: 15 minsCooking Time: 40 mins
Makes 4 servings
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The most Helpful Favourable review
Was very tasty and easy to make
Turned out very well. Tasty and easy to make.
yes myfamily enjoy this recipe
A perfect restaurant taste. Instead of fresh tomato puree I use readymade tomato puree. However I added a pinch of sugar to compensate for the little sourness of readymade tomato puree.
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