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Dal Pakhtooni दल पखतन With Master Chef Sanjeev Kapoor

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दल पखतन क आनद आप नन य परठ क सथ उठ सकत ह. History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines. Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit. Master Chef Sanjeev Kapoor Explains the cooking method of Dal Pakhtooni. Ingredients Whole black gram sabut urad,soaked overnight - 1 cup Ginger,peeledpaste - 2 inch piece 1 table spoon Garlic,peeledpaste 15-20 cloves 1 table spoon Red chilli powder - 1 tablespoon Butter - 100 grams Tomato puree 1 12 cups Garam masala powder - 2 teaspoon Fresh cream 1 cup Roasted cumin seed Jeera powder - 1 tablespoon Salt - to taste For the granish Fresh Cream - 1 table spoon Fresh coriander Leaves - a few Method Soak sabut urad in four cups of water for eight to ten hours or overnight. Grind ginger and garlic to a fine paste separately. Cook urad in four to five cups of water along with salt, red chilli powder and ginger paste. Bring it to a boil. Reduce heat and simmer for about an hour or till it is completely cooked and tender. Melt half the butter in a thick bottomed pan and add garlic paste dissolved in half a cup of water. Cook for two minutes, stirring constinuously. Add tomato puree, remaining butter, garam masala powder and cooked urad to this and cook on low heat for an hour. Stir occasionally. Add water if required. Add fresh cream, correct seasoning and simmer for another ten minutes. The consistency of this dal is quite thick. Serve hot with bread of your choice. Nutrition Info Calories 1466 Carbohydrates 31.4 Protein 102.8 Fat 105.9 Other Calcium- 6

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