This dish was made for 6
Our 5 best tips & tricks for customized portion sizes.
Soak dal and rajmah overnight. Prepare ingredients as mentioned in the list.
Wash dal and rajmah and pressure-cook in excess water for one whistle. Remove from fire and cool slightly, drain and discard the water.
Add 4 cups water and salt and pressure cook for another 30 minutes, till the dal is well cooked.
In a karahi, heat ghee and fry the chopped ginger, garlic and onion till golden brown. Add green chillies and red chilli powder and fry for a minute. Add the tomato puree and cook till the ghee separates. Add to the dal and bring to a boil, then add MAGGI Masala-ae-Magic and add salt to taste. Simmer for a few minutes.Remove from fire and mix in the cream.
Garnish with coriander leaves. Cut the parathas into strips and serve with the Dal Makhani as a dip.
You have clicked a third party link and are about to leave the website. Note that we have no control over such third-party platforms and neither endorse nor accept responsibility for them, including their content, accuracy or function. Therefore your interaction with these linked platforms is at your own risk. We do not accept responsibility or liability for such third-party platforms and their terms and conditions. Read more in our Terms of Use here
Thank you for your rating!
We look forward to your review!
You have already rated this recipe / product.
Click on the number of stars you would like to award: the higher the number, the better the rating.
Submit
Comment 2