In a pressure cooker, put 2 cups of the washed dal, 4 cups water. If you want to make it richer, add 1 cup of vegetable broth instead of water.

If you’ve never had dal makhani, first, I’m so sorry, and second, let me define it for you: It’s made from whole black urad beans, a.k.a. black gram or black matpe beans.

Dal Makhani is a beloved dish from the heart of Punjabi cuisine, known for its rich, buttery texture and comforting, ...

Now, gently fold in the cooked dal and rajma into the masala mixture, stirring thoroughly to combine. Add water as needed and let the mixture simmer for at least 45 minutes to an hour.

Paratha Junction is one of two restaurants with that name that ... lamb chops, potatoes with pickle, chicken korma, Goan prawn curry, spinach with cheese, dal makhani, radish paratha, raita ...

Also Read : Dal Makhani, Dal Tadka And More: 5 North Indian Dal Recipes For An Indulging Dinner. 5. Final Touches. Simmer the lentils on low heat, adding a bit of garam masala for extra flavour. Turn ...

You need a few staple Indian spices, onions, tomatoes, some dried nuts and cottage cheese, which can either be made at home in under 30 minutes or pick it up from a store near you. In either case ...

1 cup whole wheat atta or flour; 2 slices cheese or 4-6 cubes cheese, grated; 2-3 tbsp ghee or butter to fry the parathas; Salt to taste, around frac14; tsp; Pinch chilly flakes or peri peri flakes ...

Do you know the calorie count of your favourite raita or that 1 bowl of dal makhani equals 572.6cal? If you are already wondering, ... Dal paratha: 1 piece = 171.5 cal; ...

Place a little grated cheese, about 2 tbsp, or 1 slice of cheese in the centre. Sprinkle some chilly/peri peri flakes and the oregano (please see the pic below). Fold the ends, and gently roll it ...