When the oil is hot, temper with mustard seeds, channa dal and curry leaves. 'Potato Masal' and Poori/Puri ( puffed Indian flatbread) are match made in heaven
Dal Makhani is very delicious and rich in taste and Dal Makhani healty too. ¾ cup Tomato Puree. The post Dal Makhani Dhaba Style Recipe appeared first on Binjal's VEG Kitchen
tomato. channa dal. (gram dal). 1 Soak chanadal in water for a few hours prior to use. 4 Add chopped tomato and curry leaves and then the chanadal, making sure to add enough water to cover the dal as it boils. 5 Cook on medium-high heat with a closed lid for 15-20min until the chanadal softens, while continuing to replenish the water now and again as it evaporates (make sure that you add boiling and not cold water). 6 As soon as chana begins to soften, add the sliced capsicum (or diced bottlegourd, if that is your preference). 7 Stir it in well with the chana and continue to cook until both the chana and capsicum (or bottlegourd), have softened sufficiently
The term dal refers to the ingredient – lentils – but also to the final dish – cooked lentils. Rich in protein, lentils are one of the main sources of protein for vegetarians, as it serves as a good alternative to meat
While the onion is cooking, puree the tomatoes, chop & mash the ginger or make fresh ginger paste. I usually add it to some dals, chicken or vegetable gravies or biryanis, and my favorite missi roti
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