Dal Makhani ( Know Your Dals and Pulses )


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Dal Makhani ( Know Your Dals and Pulses )

5/5 stars  100% LIKED IT    3 REVIEWS ALL GOOD

Added to 152 cookbooks   This recipe has been viewed 53014 times

A rich and luscious variety of dal ideal for a festive meal! one of the most well-known recipes made using whole urad.

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Dal Makhani ( Know Your Dals and Pulses ) recipe - How to make Dal Makhani ( Know Your Dals and Pulses )

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Deep Pan

Soaking Time:  8 hours   Preparation Time:    Cooking Time:    Total Time:     Makes 4 servings
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Method
    Method
  1. Clean, wash and soak the urad and rajma overnight.
  2. Drain, add salt and 2 cups of water and pressure cook till the urad and rajma are overcooked.
  3. Allow the syeam to escape before opening the lid.
  4. Mix well till the dal is almost mashed. Keep aside.
  5. Heat the butter in a deep pan and add the cumin seeds.
  6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamom, onions and ginger-garlic paste and sauté till the onions turn golden brown in colour.
  7. Add the chilli powder, turmeric powder and tomato pulp and cook on a medium flame till the oil separates from the gravy.
  8. Add the dal mixture, ¾ cup of water and salt if required and simmer for 10 to 15 minutes.
  9. Add the cream and mix well. Serve hot garnished with coriander and butter.


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Reviews

Dal Makhani ( Know Your Dals and Pulses )
5
 on 31 Jul 17 07:18 AM


All the dals come out good but this dal is one of the favourite of mine and my son. thanks.
Dal Makhani ( Know Your Dals and Pulses )
5
 on 16 Mar 16 02:34 PM


Love Hi. In our house it s been decided as Sunday-Recipe day. I love your recipes from years & so Decided to attempt. We did dal makhani & butter nan from your recipes. It was simply put, EXCELLENT. DID ALL AS PER YOUR INPUTS & WE HAD A FANTASTIC TIME. Noe Tarla Dalal on Sundays is a permanent fixture,trust me cooking gas become FUN from ROUTINE. Thank you very much. Regards recipe.
Dal Makhani ( Know Your Dals and Pulses )
5
 on 22 Dec 10 02:42 PM


i have tried this recipe and it has come out well. thanks