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Post Time: 2025-07-19

Dal Makhani Recipe (serves 5-6): 300g urid lentils, pressure cook with 1800ml water, 1 1/2 tsp salt and 30g butter 5 tbsp veg oil 1 tsp cumin seeds 1 medium onion, finely chopped 100g chopped tinned or fresh tomato, puréed 50g garlic butter 1 tsp red chilli powder or to taste 1 1/2 tbsp ginger and garlic paste 1-2 birds eye chillies, finely chopped or made into a paste 1 1/2 tsp salt or to taste 1 tsp dried fenugreek leaves, crushed lightly 80-100ml double cream 250-300ml water 1/2 tsp garam masala For garnish, swirl of double cream and a blob of butter Note: Wash lentils, then soak lentils for two hours or overnight. Pressure cook lentils for 40 minutes on a medium heat. #dalmakhani #dipnaanand #foodgram #dal #makhanidal #bestdalmakhani #dalbukhara #thisdal #familyrecipes #dipnaanandrecipes #punjabidal #blackdal #uriddal #makhanidallover #dipnaanand #dipnaanandrecipes #familyrecipes #foodblogger

Dal Makhani For Country: United States. City: Lowell, Reno, Saint Paul, Shreveport, Tallahassee

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