Mangalorean Recipes

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Punjabi Dhal Makkani

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Quantity: Measure: Ingredients:
1/3 Teacup Rajma - Kidney Beans
55 Grammes Dhal, Moong
3 Medium Tomatoes
  As Required Chilly Powder, Red
1 Teaspoon Coriander/Dhania
2 Pinch Asafetida (Hing)
55 Grammes Dhal, Tur
1/2 Teacup Milk Cream
3-6 Teacup Water
1 Teacup Dhal, Urid (white)
1 Teaspoon Turmeric Powder
2 Tablespoon Coriander Leaves (Kothmeer)
1 Medium Onions
2 Teaspoon Fennel - Saunf
1 Tablespoon Ginger
1 Tablespoon Garlic
4 Tablespoon Butter
1/2 Teaspoon Garam-Masala
5 Medium Chillies Green



Wash and soak black urad whole and rajma overnight.
Cook the soaked dal and rajma in 5-6 cups of water with salt, red chili powder, fennel seeds powder, turmeric, and grated ginger till dal and rajma are done/soft ( I pressure cooker for 10-12 whistles).
Lightly mash dal and rajma mixture, keep aside.
Heat oil or butter in a thick bottomed pan.
Add cumin seeds and hing, let it crackle.
Add ginger, garlic, chopped onions, and cook till light golden brown in color.
Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala.
Add mashed dal and rajma to this mixture and little water ( desired consistency).
 and simmer at very slow flame for 15-20 minutes.
Add fresh cream and let it simmer for 5 minutes and turn off the heat.
Garnish with coriander leaves before serving

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