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To avoid the heavy makhni dal because of the cream, this dal gives excellent taste, better than makhni dal. One can also avoid desi ghee and go for oil.
- Soak the dals for five hours, drain and pressure cook along with salt and adequate water for 6-7 whistles on a slow flame.
- Allow the steam to escape before opening the lid and keep aside.
- Heat the ghee in a kadai and add the cumin seeds.
- When the seeds crackle, add the onions and garlic and saute till the onions are pink.
- Add the tomatoes and saute till soft and ghee start leaving the sides.
- Add deghi mirch and coriander powder, mix well and saute for 2 minutes.
- Add the cooked dal and mix well.
- Simmer for 5-10 minutes.
- Serve hot.
This recipe was contributed by neetumamtani on 01 Aug 2011
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