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Dal Makhni

Dal Makhni
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Dal Makhni Recipe, How To Make Dal Makhni Recipe

How to makeDal Makhni?How to cookDal Makhni?Learn the recipeDal Makhniby vahchef.For all recipes visit vahrehvah.com15379

About Recipe

How to make Dal Makhni

(4 ratings)
3 reviews so far
Prep time
Cook time
Total time
0 mins
Dal Makhni
Author : Vahchef
Main Ingredient : Tomatoes
Servings : 0 persons
Published date : November 27, 2016

Ingredients used in Dal Makhni
• : butter - 1 teaspoons.
• Red chillies - 2 numbers.
• Ghee - 3 teaspoons.
• Dhania (coriander) powder - 2 teaspoons.
• Garam masala - 1/2 teaspoons.
• Salt - to taste.
• Water - 5 cup.
• Ghee - 1 teaspoons.
• Milk - 1/4 cup.
• Garlic - 4 clove.
• Ginger - 1 piece.
• Tomato(puree) - 1 cup.
• Kidney beans - 2 teaspoons.
• Split bengal gram - 2 teaspoons.
• Whole black gram - 1 cup.
  1. Soak kidney beans, black gram and split Bengal gram together in afor six hours.
  2. Grind ginger, garlic and dry red chillies together to a paste.
  3. Drain out all water from the pulses and add six cups of fresh water.
  4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
  5. Open the cooker and mash the contents.
  6. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
  7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with anbsp; against the sides of the cooker.
  8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.

Cooking with images


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Recent comments

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vahuser Posted on Sat Jun 28 2008

the instuctions are rather vague...

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vahuser Posted on Fri Feb 01 2008

hi chef,in dalmakhani u say "add beaten cream mixed with milk "but u not say how much cream we used in this recipe ?

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vahuser Posted on Wed Jan 16 2008

plz go thru the recipe and the ingredients in the dal makhni and plz correct the mistakes done at various places in it.

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