You should also try the restaurant style Dal Makhani today, follow this recipe

The lentils are delicious and nutritious, ideal for eating after a day long. Mother’s Dal is a good source of protein, fiber and iron. It provides to the body after fast nutrition. It is believed that eating the mother’s valley after being hungry for a long time provides satisfaction and energy. Let’s tell you today how you can make Karva Chauth special. Ingredients 1 cup urad DAL (overnight soaked) 1/4 cup rajma (overnight soaked) 2-3 tablespoons ghee/butter 2 finely chopped 2 finely chopped green chili 1 teaspoon 1/2 teaspoon turmeric 1 teaspoon 1 teaspoon red chili powder 1 teaspoek corander power spoon sool salt, greener method for urad dal and rajma overnight. The next day, cook it up to 4-5 whistles in the whistle or until it melts completely. To increase the taste in the lentils, add salt and turmeric to it. Heat ghee or butter in a pan. Add cumin seeds and grind it. Then add green chilli and tomatoes and add spices (turmeric, red chili powder, coriander powder). – Cook the tomatoes well until they become tender and leave the spice oil. Add the cooked valley and rajma early in the morning and mix well. Then cook it on a low flame for at least 30-40 minutes, so that the lentils and spices are well mixed and the lentils become thick. If the lentils become thick and cook completely, add Garam Masala, Kasoori methi and cream. Mix it well and cook for a while. When the lentils are ready, take it out in a vessel. Decorate with cream and ghee from above. Garnish with freshly chopped coriander leaves. If you want to taste the lentils like a smoky restaurant, then burn coal and keep it in a bowl and keep the bowl in the middle of the lentils. – Add a little ghee about it and cover the lentils. It will bring a slight smoky flavor to the lentils. Cooking the lentils on low flame makes its taste even more spicy. The longer you cook it, the nicer it will be to share this story -tags