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Cascab

Dal Makhani Masala

Cascab
Cascab

DAL MAKHNI RECIPE


TO MAKE YOUR VEGEABLES DELICIOUS


  • • Cook dish as you normally do.
  • • Sprinkle 1-2 teaspoon around 2-3 minutes before taking the dish off the flame

रोज की सबजी स्वादिष्ट बनाये


  • • खाने को समानिया तरीके से पकाये
  • • आंच से उतरने के २ से ३ मिनट पहले १ या २ चम्मच मसाला मिलाए

DAL MAKHANI MASALA ( दाल मखानी )

Blend of Spices for Dal Makhani.


Ingredients :


3/4 cup whole urad (whole black lentil),2 tbsp rajma (kidney beans),salt to taste,3 tbsp butter,1 tsp cumin seeds (jeera),2 green chillies , cut lengthwise 25 mm (1") piece cinnamon (dalchini),2 cloves (laung / lavang),3 cardamoms,1/2 cup finely chopped onions,1/2 tsp ginger-garlic (adrak-lehsun) paste,1 tsp chilli powder,1/4 tsp turmeric powder (haldi),2 tsp Cascab Dal Makhani Masala,1 1/2 cups fresh tomato puree,1/2 cup fresh cream,2 tbsp chopped coriander (dhania),1 tbsp fresh cream for the garnish.


Recipe :


Clean, wash and soak the whole urad and rajma overnight. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked. Allow the steam to escape before opening the lid. Whisk till the dal is almost mashed. Keep aside. For the tempering, heat the butter in a deep pan and add the cumin seeds. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and saute till the onions turn golden brown in colour. Add the ginger-garlic paste,chilli powder, turmeric powder, Cascab Dal Makhani Masala and tomato puree and cook over a medium flame till the mixture leaves oil. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes. Add the cream and mix well. Simmer for 2 to 3 more minutes. Serve hot garnished with coriander and fresh cream.

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