Dal makhani and malabari Parantha

Name: Dal makhani and malabari Parantha
Total time: 2400 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/2 cup urad dal; 1/4 cup Rajma( kidney beans); 2 tbsp chopped ginger garlic; 2 tbsp chopped tomatoes; 3 tbsp butter; 2 tbsp cream; 2 tbsp chopped onion; 1 bay leaf; To taste Salt and chilli powder

Sneha Seth @ridhankiyaan

#dal

Sneha Seth @ridhankiyaan

Saved

Ingredients

30- 40 minutes

4 servings

1/2 cupurad dal
1/4 cupRajma( kidney beans)
2 tbspchopped ginger garlic
2 tbspchopped tomatoes
3 tbspbutter
2 tbspcream
2 tbspchopped onion
1bay leaf
To tasteSalt and chilli powder

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Steps

30- 40 minutes

1

Soak both urad dal and rajma overnight. Rinse them and add them in pressure cooker. Add 4 cup of water and cook for 5 to 6 whistles
2

Now in a kadai add 3 tbsp of butter and add bay leaf saute it. Add ginger garlic. Saute sometime. Now add chopped onion stir and saute. Then add tomatoes. Stir again. Add salt and chilli powder.
3

Then add the cooked dal. Simmer the dal. When the gravy has thickned add the cream
4

Malabari parantha--ingredients 1 cup refined flour, 2 tbsp oil for shallow frying.,salt to taste. Put refined flour in a bowl add 1 tbsp oil salt and water. Knead a soft dough.
5

Roll out the dough on chakla. Spread 1 tsp oil on it. Make small pleats and than roll into a roundel. Roll out roundel into thik parantha
6

Heat the non stick tawa. Place parantha on it. Drizzle with a little ghee. Cook till both sides are golden brown.
7

Crush lightly with your hands.