dal-makhaniThe primary ingredients in Daal Makhani are whole black lentil or red lentil and for rich texture using butter in it. Daal Makhani is now universally recognized.

Origin Of Daal Makhani:

Daal Makhni is a staple food originating from the Punjab region of the Indian subcontinent.

Recipe Of Daal Makhani:

Prepared in 25-30 minutes
Serves 3-4 people.


Whole (red lentil) 1 cup
Onion 1 large
Dry mango powder 4 tbsp
Garlic chopped 5 cloves
Oil 1/2 cup
Fresh cream 1/2 packet
Turmeric powder 1 tsp
Red chilli powder 1 tbsp
Corriander powder 1 tbsp
Ginger Garlic paste 1 tbsp
Butter 2 tbsp
Salt to taste


1. First soak red whole lentil in luke warm water for an hour.

2. then strain it and cook it in a luke warm water with onion, turmeric powder, red chilli powder, corriander powder, and ginger garlic paste. and leave it to cook till lentil tender.

3.  When lentill tender, blend it and add 4 dry mango, salt and butter to mix.

4. Now add fresh cream.

5. In a frying pan heat oil with chopped garlic till it turn golden brown and pour it on lentil and serve with plain boil rice.

Variation In Daal Makhani:

Daal Makhanis popularity is due in part to its versatality and the rich vegetarian dish you can also add cream in it to make it more rich in texture and flavour too.

Uses Of Daal Makhani:

Daal Makhani can be served as a main meal, and also served in a wide variety of eateries and restaurants internationally.

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