Restaurant style Daal Makhni – Food Fusion

Ingredients

• Sabut mash daal (Whole black lentil) 1 Cup (soaked for 3-4 hours)
• Lobia (Black eye beans) ½ Cup (soaked for 3-4 hours)
• Pani (Water) 1 litre or as required
• Pani (Water) as required
• Tamatar (Tomatoes) 3 medium
• Cooking oil 1/4 Cup
• Darchini (Cinnamon sticks) 2
• Tez paat (Bay leaves) 2
• Zeera (Cumin seeds) 1 tsp
• Pyaz (Onion) chopped 1 medium
• Adrak lehsan paste (Ginger garlic paste) 1 tbs
• Knorr Chicken cubes 2
• Lal mirch powder (Red chili powder) 1 tsp or to taste
• Haldee powder (Turmeric powder) ½ tsp
• Dhania powder (Coriander powder) 1 & ½ tbs
• Namak (Salt) ½ tsp or to taste
• Kashmiri lal mirch (Kashmiri red chili) powder 1 & ½ tsp
• Garam masala powder 1 tsp
• Hari mirch (Green chilies) 1-2
• Adrak (Ginger) julienne 1 inch piece
• Pani (Water) ½ Cup or as required
• Kasuri meethi (Dried fenugreek leaves) 1 tbs
• Makhan (Butter) 2 tbs
• Hara dhania (Fresh coriander) chopped