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Indian Main Course

Dal Makhani Dip Recipe

0
78Min
Medium
Dal Makhani is a dish originating from the Punjab region of Peshawar. Became popular in India following partition. The dal gets its richness from the use of cream and butter, but can also be prepared with Yoghurt and Milk. It is now recognised as a quintessential Indian Dish. Traditionally cooked on dying ambers of a coal fire for more than 24 hours. This dal when poured over crispy lachcha parathas or nan with a dollop of butter needs no further accompaniments. For a quirky twist, cut your paratha or naan into strips and serve with the dal as a dip.

Ingredients

-
6 Servings
+

This dish was made for 6 here

1 Cup
Sabut Urad Dal
0.25 Cup
Rajmah
1 Pinch
Salt
4 Cups
Water
2 Tablespoons
Ghee
1 Teaspoon
Ginger
1 Teaspoon
Garlic
1 
Onion
3 
Green Chillies
2 Teaspoons
Chillies, Red (Capsicum Annum)
5 Tablespoons
Tomato Puree
0.5 Cup
Cream
2 Tablespoons
Coriander Leaves (Coriandrum Sativum)
6 
Paratha

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Nutrition Value

Energy
389.24 kcal
Carbohydrates
45.29 g
Protein
8.62 g
Fats
19.81 g
Information per serving
Lets Cook

Instruction

78 Minutes
Step 1
15 Min
Soak dal and rajmah overnight. Prepare ingredients as mentioned in the list. Dal Makhani Dip Recipe
Step 2
10 Min
Wash dal and rajmah and pressure-cook in excess water for one whistle. Remove from fire and cool slightly, drain and discard the water. Dal Makhani Dip Recipe
Step 3
30 Min
Add 4 cups water and salt and pressure cook for another 30 minutes, till the dal is well cooked. Dal Makhani Dip Recipe
Step 4
20 Min
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. Dal Makhani Dip Recipe
Step 5
3 Min
Garnish with coriander leaves. Cut the parathas into strips and serve with the Dal Makhani as a dip. Dal Makhani Dip Recipe
Dal Makhani Dip Recipe

Step 1 of 5

Soak dal and rajmah overnight. Prepare ingredients as mentioned in the list.

Dal Makhani Dip Recipe

Step 2 of 5

Wash dal and rajmah and pressure-cook in excess water for one whistle. Remove from fire and cool slightly, drain and discard the water.

Dal Makhani Dip Recipe

Step 3 of 5

Add 4 cups water and salt and pressure cook for another 30 minutes, till the dal is well cooked.

Dal Makhani Dip Recipe

Step 4 of 5

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.

Dal Makhani Dip Recipe

Step 5 of 5

Garnish with coriander leaves. Cut the parathas into strips and serve with the Dal Makhani as a dip.

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