Ulundhu Dhall Makhani 🥘
Makhani means "buttery' , which means, there is butter in this type of dish 😁. You could pair this dish with any bread or rice.. yummy from the normal dhall recipe u ever had in any Mamak shop😁. I had my balance Ulundhu dhall from previous vadai making, so I used the balance dhall for this recipe.
Ulundhu Dhall Makhani 🥘
Makhani means "buttery' , which means, there is butter in this type of dish 😁. You could pair this dish with any bread or rice.. yummy from the normal dhall recipe u ever had in any Mamak shop😁. I had my balance Ulundhu dhall from previous vadai making, so I used the balance dhall for this recipe.
Cara Memasak
- 1
Wash the Ulundhu dhall and boil it for 20minutes or till a bit soft. When it is done, the texture should be like when u eating ground nuts. Not too hard, not too soft. Drain and set aside.
- 2
Heat up the oil and fry the chillies, garlics and tomatoes. Fry till they are smell nice and the tomatoes started to cooked up. Once it is done, let it cool for a blending session.
- 3
Transfer the fried ingredients to a blender and blend till smooth. Add 200ml water for smoother a blending. (Can reduce water if you don't want a too watery dhall, i like mine to be berkuah 😅).
- 4
Once the ingredients are fully blended, tranfer to the pan and heat it up. Let it simmer for 5 minutes.
- 5
Add in the boiled dhall to the pan and let it simmer for another 30minutes. Occasionally stir the dhall to ensure a fully cooked dhall.
- 6
While it is simmering, add in the Garam Masala, Chilli Powder, Tumeric Powder, Salt and Pepper.
- 7
Once the water is evaporated to half from the initial portion, add in the butter. Stir it till butter is fully dissolved
- 8
Once butter is fully mix, then can turn off the heat. Dhall is ready to be served 🌺. I had it with fried egg and rice 😅 (so Malaysian 🥘😁).
Cooksnap
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