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Dal Makhani Recipe by Master Chef Sanjeev Kapoor

Collection of 4000 + Vegetarian Recipes by Master Chef Sanjeev Kapoor. Now making Indian Recipes is that much quicker and easier. You shall find Veg Recipes for Breakfast, Lunch and all other meals of the day. http://www.sanjeevkapoor.com/Home.aspx

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Dal Makhani Recipe by Master Chef Sanjeev Kapoor

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  1. www.sanjeevkapoor.com Dal MakhanibyMasterchefSanjeev Kapoor

  2. ContentDal Makhani • Description • Ingredients • Method • Chef’s tip • Nutrition facts • Book • Similar recipes with links

  3. www.sanjeevkapoor.com Description A rich and delicious dal fit for a party. Cooking Time: 40-50 minutes Servings: 4 Preparation Time: 8-10 hours Category: Veg

  4. www.sanjeevkapoor.com Ingredients Whole black gram (sabut urad) 1/2 cup Red kidney beans (rajma) 2 tbsps Salt to taste Ginger, grated 2 inch piece Oil 1 tbsp Butter 3 tbsp Cumin seeds 1 tsp Onion ,chopped 1 large Garlic, chopped 6 cloves Tomatoes, chopped 4 medium Garam masala powder 1 tsp Cream 1/2 cup Red chilli powder 1 tsp Ginger, cut into thin strips 1/2 inch piece Fresh coriander leaves, chopped 1 tbsp

  5. www.sanjeevkapoor.com Method Soak sabut urad and rajma overnight in three cups of water overnight. Drain. Pressure-cook the sabut urad and rajma in three cups of water with salt and half the grated ginger for eight whistles or till soft. Heat oil and butter in a thick-bottomed pan. Add cumin seeds. When they begin to change colour add onion and fry till golden brown. Add remaining grated ginger, garlic and tomatoes. Sauté till tomatoes are well mashed and oil starts to leave the masala. Add cooked dals to this. Add two cups of water and adjust seasoning. Add garam masala powder and simmer on very low heat for fifteen minutes. Reserve two tablespoons of cream for garnish and add the rest along with red chilli powder and mix. Let the dal simmer for another five minutes. Garnish with ginger strips, coriander leaves and the reserved cream and serve hot with naan or parantha. 

  6. www.sanjeevkapoor.com Tips by Chef This recipe tastes just as good (even better!) the following day after reheating properly. I don’t mind it cold served with piping hot paranthas! Serve with a smile

  7. www.sanjeevkapoor.com Recipe Books • Cooking with Love • Dal-Roti • Simply Indian • Khazana of Indian Recipes • Everyday Cooking

  8. www.sanjeevkapoor.com Similar recipes on SanjeevKapoor.com • Dal Pakhtooni • Dal Dhokli • Lauki Chana Dal • Punjabi Pakorewali Kadhi • Ambat Varan

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