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Dal Mughlai-owlet Special Signature Style

Dal Mughlai-Owlet Special signature style
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Dal Mughlai-owlet Special Signature Style Recipe, How To Make Dal Mughlai-owlet Special Signature Style Recipe

How to makeDal Mughlai-Owlet Special signature style?How to cookDal Mughlai-Owlet Special signature style?Learn the recipeDal Mughlai-Owlet Special signature styleby vahchef.For all recipes visit vahrehvah.com

authentic mughlai preparation

About Recipe

How to make Dal Mughlai-Owlet Special signature style

(42 ratings)
0 reviews so far
Prep time
60 mins
Cook time
45 mins
Total time
105 mins
Dal Mughlai-Owlet Special signature style
Author : Vahchef
Main Ingredient : Daal
Servings : 4 persons
Published date : November 09, 2016


Ingredients used in Dal Mughlai-Owlet Special signature style
• Daal - 3/4 cup.
• Red kidney beans - 1/4 cup.
• Condensed milk - 50 grams.
• Beaten whipped cream - 50 grams.
• Butter - 50 grams.
• Cumin - 1 teaspoons.
• Bay leaf - 2 numbers.
• Mace - 1 numbers.
• Cinnamon - 1 piece.
• Cardamom black - 2 numbers.
• Green cardamoms - 4 numbers.
• Cloves - 8 numbers.
• Aesfoetda - 1 pinch.
• Almonds/badam - 20 numbers.
• Cashewnuts - 20 numbers.
• Full cream milk - 1000 ml.
• Tomato puree - 100 ml.
• Karuri methi - 2 teaspoons.
Method:
Take 3/4 cup of black lentils or sabot urad and 1/4 cup of kidney beans or Rajmah and soak them overnight in fresh portable water. remove the water and wash it thoroughly. Add at least 1 litre of milk and keep it for boiling till daal and rajah till they can be mashed with fingers easily, add water if necessary. In separate bowl take peeled almond about 20 nuts and as many cashew nuts. Blend them to paste with little milk and keep this blend separately. In a pan, take about 50 gms of salted butter, add whole garam masala comprising of bay leaf, cumin seeds, mace, cinnamon, star anise, black cardamom and green cardamom. Once you get the aroma of spices 2 tbsp of ginger garlic paste, once the ginger garlic paste is cooked add 50 gms of khoya and sauté it till khoya melts(ensure it does not burn). Now add the cashew and almonds paste and sauté it for about 5 minutes till the paste is cooked. Add one cup of tomato puree and let it cook for about 10-15 minutes with lid covered. You will now see the oil/ghee floating on top of the mixture. Now add the boiled daal and while it is cooking continue to stir and mash is with spatula. Once the Daal is nearly done add red cilli powder, garam masala power and little salt to taste. Add the Kasuri methi and cook for another 5 minutes. Garish with coriander and serve with dash of fresh cream.





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