Makhni dal-puri Recipe

Cooking Directions

• STEP 1.Soak black lentils and kidney beans overnight. Pressure cook them until soft.
• STEP 2.In a separate pan, heat oil and add cumin seeds, ginger-garlic paste, and chopped onions. Saute until golden brown.
• STEP 3.Add tomato puree, red chili powder, garam masala, and salt. Cook until the oil separates.
• STEP 4.Add the cooked lentils and kidney beans to the tomato gravy. Simmer for 15-20 minutes.
• STEP 5.For the puris, knead wheat flour with water and salt to make a soft dough. Divide into small balls and roll them into circles.
• STEP 6.Deep fry the puris until puffed and golden brown.
• STEP 7.Serve the makhni dal-puri hot with rice or naan.

Cooking Tips

• You can add cream or butter to the dal for a richer and creamier texture.
• For a smoky flavor, you can add a piece of charcoal to the dal and drizzle some ghee over it before serving.
• You can garnish the dal with fresh cream and coriander leaves for added flavor and presentation.

Storage and Serving

• Makhni dal-puri is best served hot.
• You can store any leftovers in separate airtight containers in the refrigerator for up to 3 days.
• Reheat the dal and puris separately in a microwave or on a stovetop before serving.