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Indian Main Course

Dal Makhani Recipe

0
75Min
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.

Ingredients

-
6 Servings
+

This dish was made for 6 here

1 Cup
Sabut Urad Dal
0.25 Cup
Rajmah
1 Pinch
Salt (To Taste)
4 Cups
Water
2 Tablespoons
Ghee
1 Teaspoon
Ginger (Chopped)
1 Teaspoon
Garlic (Chopped)
1 
Onion (Finely Chopped)
3 
Green Chillies
2 Teaspoons
Red Chilli Powder
5 Tablespoons
Tomato Puree
0.5 Cup
Cream
2 Tablespoons
Coriander Leaves (Coriandrum Sativum)

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Nutrition Value

Energy
161.04 kcal
Carbohydrates
13.54 g
Protein
4.16 g
Fats
10.57 g
Information per serving
Lets Cook

Instruction

75 Minutes
Step 1
15 Min
Soak dal and rajmah overnight. Prepare ingredients as mentioned in the list. Dal Makhani 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 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 Recipe
Step 4
15 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. Dal Makhani Recipe
Step 5
5 Min
Remove from fire and mix in the cream. Garnish with coriander leaves and serve hot with rotis or parathas. Dal Makhani Recipe
Dal Makhani Recipe

Step 1 of 5

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

Dal Makhani 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 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 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.

Dal Makhani Recipe

Step 5 of 5

Remove from fire and mix in the cream. Garnish with coriander leaves and serve hot with rotis or parathas.

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