Of dal makhani recipes

Dal Makhani Recipe

Dal Makhani Recipe

DalMakhani is very popular recipe from the Punjab State of India. Switch of the flame and transfer this dal to the serving bowl
Dal Makhani with Lamb

Dal Makhani with Lamb

Those Persian Meatballs with Dried Cherries and Pistachios were pretty tasty, but the flavors going on in this DalMakhani with Lamb are going to knock your socks off
Dal Makhani

Dal Makhani

Pinch of hing (asafoetida). Mix chilli powder, turmeric powder, butter, garam masala & dalmakhani masala
Dal Makhani

Dal Makhani

DalMakhani was one of my favourite dishes during my time in India. Before I tell you about this favourite new recipe of mine, I wanted to share with you guys a big change in my life that I’ve recently made
Dal Makhani

Dal Makhani

When we were in Bali in the beginning of October, we ate at an Indian restaurant so good dalmakhani that I wanted to try to make it at home as well
Dal Makhani Recipe

Dal Makhani Recipe

Dalmakhani is a popular very rich, creamy, mild spicy dal flavorful and luscious, staple food originating from the Punjab region of the Indian subcontinent served in marriages, engagements and almost any parties in India
Punjabi Dal Makhani Recipe, How To Make Makhani Dal

Punjabi Dal Makhani Recipe, How To Make Makhani Dal

Punjabi Dalmakhani is a type of lentils recipe eaten in northern India. Makhani means buttery, so addition of butter and heavy cream, makes it rich, delicious and differentiate it from other recipes of lentils
Dal Makhani

Dal Makhani

They often roll their eyes when their respective mothers tell them that “dal is for dinner”. It’s a staple across the country and when accompanied with rice it’s a dish considered to be the “bread and butter” of the cuisine
Dal Makhani

Dal Makhani

– handful of fresh coriander, roughly chopped. Dalmakhani literally means ‘butter lentils’, which pretty much sums up this dish – it’s creamy, smooth and mellow, with an earthiness from the lentils that makes it hard to beat
Dal Panchratan

Dal Panchratan

DalMakhani. Combine dals & pressure cook with enough water & turmeric till dals are cooked. Dal Fry. 1/2 cup toovar dal (pigeonpea). 1/2 cup moong dal (split green gram). 1/4 cup urad dal (split black lentils). 1/2 cup masoor dal (split red lentil). 1/2 cup chana dal (split bengal gram). Add cooked dals, ground paste, red chilli powder, coriander powder & salt, mix well & cook for 10 minutes or till raw smell goes. Chana Dal Palak 1/2 cup. 1/4 cup urad dal
MOONG DAL FRY IN DHABA STYLE

MOONG DAL FRY IN DHABA STYLE

the difference between these dals is the use of lentils. Dhabas are the road side restaurants and very popular for its rustic style of food
Masoor Makhani

Masoor Makhani

Creamy texture, softdal, mild spices. Of all the makhani. I loved the combo of tomato rice and masoor. Now add kali masoor dal and mix well
Dal Fry

Dal Fry

A pinch of asafoetida (hing). DalMakhani. Dal Panchratan. Heat half of the ghee in a pan. Add half of the chopped onion, garlic & sauté till golden
Dal Fry, How To Make Dal Fry Recipe

Dal Fry, How To Make Dal Fry Recipe

Dal fry is the staple dish of north India. A pinch of ground nutmeg (jaiphal). Punjabi dalmakhani. Dal fry recipe Step by step