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Dal cinnamon

By Executive Chef Amarendra Mishra

Preparation:

  • Take urad dal wash it nicely then boil it overnight.
  • At the time of boiling put some salt, chilli powder, oil and whole garam masala in a cloth and boil it over night.
  • At second day take a lagan put some ghee then ginger garlic paste, deggi chilli, coriander powder, jeera powder then add tomato puree.
  • Cook it for 10-15 minutes.
  • Put this mixture in boiling dal and boil it for 1-2 hours.
  • Finish it with ghee and cream.

Ingredients:

  • Urad Black Lentil - 0.4 kg
  • Salt - 0.03 kg
  • Ginger - 0.03 kg
  • Garlic - 0.03 kg
  • Tomato puree - 0.15 kg
  • Deggi mirch powder - 0.03 kg
  • Butter - 0.15 kg
  • Cream - 0.1 litre
  • water - 2 litre
  • ghee - 0.08 kg
  • cinnamon - 0.015 kg