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Are you planning to make dal makhani at home? Then you will certainly want to keep these tips in mind for making the perfectly creamy dish at home.
For the perfectly cooked dal, you must soak the whole black urad and rajma overnight.
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This mix of pulses is cooked slowly so that it softens up for the end result.
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Don’t forget to add a generous amount of butter to the finally cooked dish for a burst of flavour.
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Don't forget to prepare the masala well before you can cook the final dish.
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You must pre-cook the lentils well if you wish to enjoy a perfectly soft dal makhani.
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Make sure to smoke your dal once complete because this is going to give it a restaurant-like taste.
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