In this Dal Makhani Paratha, Dal makhani, which obtains a thicker, mashable consistency a few hours later is then combined with wheat and other herbs and spices.
The other day I ordered Dal Makhani from a Biryani place, and surprisingly enough, the Dal Makhani turned out to be significantly better than its Hyderabadi chicken biryani. As a Delhhite, I have grown up appreciating both Dal Makhani and Butter chicken equally, it was never a battle of the best among the two. Whenever I was presented with a choice, I would order them both, and order so much that I would often be left with copious amounts of leftovers. However, tossing them out was never an option. The level of our creativity with leftover Dal Makhani often astounds me. From using it as a spread for a toast, or an accompaniment for pav, Dal Makhani truly shines in all avatars. But have you ever tried using it to make some sumptuous parathas.
No, we haven’t lost our minds. Are we pushing it too far? Well, how would you know until you give this incredible recipe a try? In this Dal Makhani Paratha, Dal makhani, which obtains a thicker, mashable consistency a few hours later is pounded until smooth, it is then combined with wheat and other herbs to make a dough. The parathas are then cooked on tawa with heaps of butter. Make sure you cool it with additional ingredients like onions, salt, masalas etc, as the dal Makhani is itself carrying all of these.
Without further ado, here is a recipe you have been waiting for.
How To Make Dal Makhani Paratha:
And if you are craving a fresh batch of dal makhani now, here's a recipe you will love.