Dal Makhani ( Punjabi Recipe ) by Tarla Dalal
July 25, 2014 by Foodie #613903
Just made it by instant method instead of waiting overnight. For this, soak the whole urad in hot water for 2 hours and then use pressure cooking principle allow 15 whilsts, then let the air escape and use smasher to make the cooked urad more smoother. then follow the above steps by kitchen queen. I love her and really miss her.