10 November 2014


This is a rich dal preparation in a creamy gravy makes a perfect accompaniment for Indian Breads n rice as well. Made Tandoori roti to go with this dal makhmali fo lunch!!

This a is a complete Punjabi style dal preparation. Recipe is from Quick n Easy Indian Treasures a cookbook by Mayuri Bhargava.. I love all her recipes so simple n authentic preparations.

What you need:
1/2 cup - Black Urad dal / Sabut Urad, soaked over night 
1 tsp - Green chilli n Ginger each, chopped
1/2 tsp - Salt

Pressure cook above all for 6 - 8 hisses.

1 no - Onion
2 nos - Tomatoes, boiled until soft skin peeled and pureed with onion
1 no - Green chilli, chopped
1" - Ginger, chopped
1 tsp - Cumin seeds
1" - Cinnamon
2 nos - Cardamom
3 nos - Peppercorns
1 tsp - Red chilli powder
1 tsp - Coriander powder
1/2 tsp - Garam Masala
1 tsp - Salt
1/2 cup - Milk
3 tsp - Oil
Pinch of mango powder
Fresh coriander, green chillies n ginger juliennes

How to make:
Heat oil in a pan add cumin, cinnamon, cardamom, pepper, green chilli, ginger and fry well.

Add tomato onion paste and saute well. Add pressure cooked dal all the spices, salt mix well and cook in medium heat.

Simmer for 10 - 15 mins once it starts thickening add milk keep stirring and bring to gentle boil.

Switch off the heat serve hot with butter and fresh cream topped on makhmali.