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Ingredients for Dal Makhni ( nogarlicnoonions ). From the heartland of Punjab , Dal makhni a delicious staple from Punjab is easily the most sought after dish in every restaurant serving North Indian delicacies
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Asafoetida powder - a pinch. Gujraties normaly use toor dal(pigeon splits) in their recipes while making any liquid dal and dry moongdal subji which i already share is also very famous with 'Aam ka ras'
1½ cup moongdal. 11 inch piece cinnamon stick (dalchini / taj). 112-15 curry leaves (curry patta, limbdo). 11 tbsp garlic, finely chopped. 11 small onion, finely chopped. 18-10 mint leaves, chopped (phudina). 1curdfirstly, soak rice and dal for around 20 minutes. 1then add soaked rice and dal to the pressure cooker. 1now add turmeric powder, red chilli powder, salt to taste and asafoetida. 1now add finely chopped garlic and ginger. 1then add finely chopped onions & cook till they translucent. 1now add tomatoes and cook till they turn soft and mushy. 1now add water & bring to a boil for around 3-4 minutes. 1now add the prepared khichdi into the pan. 1now sprinkle mint leaves, coriander leaves and mix well
Yes, both my kids badly caught up by running nose, cough and fever. So I prepared this simple, mild and quick moongdalrecipe in Udupi style as main course accompanied by beans stir fry, on last Saturday