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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 Show me for servings
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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