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Today we're presenting a restaurant style moong dal makhani or dal makhani or pesala makhani recipe. This recipe has a creamy texture and a delicious flavor. This veg curry recipe is perfect for weekend gatherings, get-togethers, and birthday parties. This moong dal makhani goes well with roti, chapati, naan rumali roti and jeera rice.
You can prepare this veg recipe at home with easily available ingredients including Green moong dal, indian spices, ghee, hing, dry chilies, garlic, onion, green chilli choppings, ginger garlic paste, garam masala, chilli powder, tomato choppings, kasuri methi, coriander.
We'll walk you through the process of making moong dal makhani curry recipe step by step. Continue watching the video until the end to learn how to make a perfect restaurant style moong dal makhani at home. Try making this recipe at home and let us know how it turns out.
Detailed recipes with Ingredients and Method in English & Telugu visit [ Ссылка ]
Ingredients:
1 cup Green Moong dal (overnight/ minimum 4 hours soaked)
½ tsp Salt
Little Turmeric
1 inch Cinanmon
2 Cloves
2 Cardamoms
4 cups Water
4 tbsp Ghee
1 tsp Cumin
¼ tsp Hing
2 Dry Chillies
2 tsp Garlic choppings
1 Onion choppings
2 Green Chilli choppings
1 tbsp Ginger garlic paste
½ tsp Garam masala
½ tsp Black pepper
¼ tsp Turmeric
1 tsp Chilli Powder
1 Large Tomato choppings
1.5 cups Hot Water
2 tbsp Ghee
Sprinkle Coriander
Checkout other curry recipes from Vismai Food:
Mushroom Masala Curry: [ Ссылка ]
Mushroom Pulao Recipe: [ Ссылка ]
Mushroom Tomato Curry Recipe: [ Ссылка ]
Kaju Mushroom Masala Gravy: [ Ссылка ]
Wedding Style Mushroom Rice Recipe: [ Ссылка ]
Mushroom Dum Biryani Recipe: [ Ссылка ]
Garlic Palak Mushroom Curry Recipe: [ Ссылка ]
Paneer Bhurji Recipe: [ Ссылка ]
Paneer Matar Masala Recipe: [ Ссылка ]
Paneer Butter Masala Recipe: [ Ссылка ]
Smoky Paneer Curry Recipe: [ Ссылка ]
17 Paneer Recipes: [ Ссылка ]
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Vismai Food Team:
Executive Producer: Swetha Paruchuri
Music: Kalyani Malik
Camera: Phani Sudhir
Editing: Koti
Social Media Manager: A.K
