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Dal Pakhtooni Recipe , how to make pakhtuni dal at home,Sanjeev kapoor dal Pakhtoon

Priya Joshi | Feb 1, 2017 | 4 Comments so far

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Dal Pakhtooni recipe with step by step photos:- Dal pakhtooni is a rich creamy tomato base black gram / urad dal recipe which i adopted from sanjeev kapoor's cook book.I guess the Origin of the recipe is Pakhtoon,Pakistan As the name suggest.

dal-pakhtooni-recipe

This recipe is very similar to "dal Makhani" recipe.The process is same but i think each recipe has it's own hero.Each recipe has that One-unique thing which makes the recipe different from others.
https://www.youtube.com/channel/UCahCdy_jzQkwZhJamfmjaPg

Lentils are the most important part of Indian,pakistani and afghani cuisine. Pakhtoon Or Pashtoon is the region i frankly considered as a origin of this Pakhtooni dal recipe however i am not sure about it.

Like many of you, I also love to try some signature sanjeev kapoor's recipe and This recipe came in mind. I have read this recipe in cookbook and since then i want to try.

dal-pakhtooni-recipe

Tomato is a base to make gravy for this dal pakhtuni. This dal recipe have very prominent flavor of ginger and garlic.
This dal is VERY TIME CONSUMING recipe.I recommend you to prepare dal early so that you will have enough time to boil it again while serving . I have observe that following 2-3 times boiling procedure gives very Good taste to the dal.

So before moving to the recipe, following are the main sections of this recipe.
  • Soak whole black urad overnight. boil it.
  • prepare gravy and dal.
  • Once your dal is done, Boil the dal again after 2 hours .
 
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Recipe Details for making Dal pakhtooni below:

  Recipe Pakhtooni dal-how to make Pashtuni dal

 Prep Time : 10 min for chopping and all |Soaking Time: overnight | Cook Time : 20 min | Total Time : 30-35 mins
Main Ingredient : Black whole gram | Serves : 2 cup [approx] | Cuisine :Pakistani

Ingredients:
  • 2 cups black gram whole /Kali urad dal ,soaked
  • 1/2 cup Fresh cream
  • 1 Tomato , large OR 2-3 medium , Puree
  • 1 tablespoon garlic paste
  • 2 tablespoon Ginger paste
  • Salt to taste
  • 1/4 cup Butter
  • 1 tablespoon Garam Masala
  • 1 teaspoon red chili powder
  • Fresh coriander to garnish
  • 2 tablespoon Ginger paste
  • Water to boil dal 
for Tempering/Tadka: 
  • 1 tablespoon ghee
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric/haldi powder
  • 1/4 tsp coriander powder
Method/Assembling: 
  1. in Pressure Cooker , add soaked dal, 3-4 cups water,salt and red chili powder. boil the dal for 5-6 whistles on medium flame.
  2. Once the dal is boiled enough, Mash it using spatula and keep it aside.
  3. Heat butter in kadai.
  4. Add ginger and garlic paste.Saute it until brown.
  5. Add Tomato puree,salt and a pinch of red chili powder.
  6. Cook tomato puree until all the water is absorb.
  7. Add boiled dal and garam masala.
  8. Mix the dal well and boil it for 20 mins on medium flame.
  9. add cream.Mix it well.  boil for 5 min .keep stirring.
  10. now, take a tadka pan and heat ghee.
  11. Add turmeric powder,red chili powder and coriander powder.
  12. Pour this tadka onto the dal.
  13. Garnish with coriander.
  14. Before serving, boil the dal again for 10 mins. Keep stirring while boil the dal.
  15. serve hot.
Note:
  • Make sure your dal is soaked properly and soft enough after boiling.
  • After adding cream, Stir it continuously to mix cream with dal properly.
  • Boil your dal atleast 2 time before servingto get best taste.
  • You can use turmeric powder but it is totally optional.


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authorHey there,I'm Priya Joshi -Girl behind this blog.I live in Pune with my husband.I started journey as food blogger in 2014..I have done my graduation in computer applications.so,basically i have software background.Apart from that i love cooking a lot ,I love to try new recipes and love to replicate them at home as well.
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