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  1. Krisztina says:

    Please don’t even think to make this recipe in single portion. Directly double the quantity because it’s just soooooo good. I have already made it 3 times, every time it was a big success, however it would be great and easier to follow the recipe, if it was broken down into 3 parts instead of 2 in the ingredient list. It can be a bit confusing how much onion/ginger/asefoetida to use at which step, so study the recipe first, and then make. I rhink due to this I tend to use much more ginger and asefoetida, but as my family loves it, we have no problem with it.
    I have made the dish once without fenugreekseed. For us it made a big difference, I suggest don’t skip on this step. I have even tried once with milk instead of Malai, and it worked well with that too. Unfortunately I don’t have access to mustard seed oil, so I have skipped it, and even without it it’s a delicious dish.
    As we want to make it richer I have added butter to it at the last stage, it is worth a try.
    All put together this is a really good recipe, and I suggest to give a try to literally everyone, as it’s so mildly spiced yet so much of flavour and aroma.

  2. Hi Anubhav, I am drooling over the recipes in your site..I loved this dal recipe and this is awesome..Its simple, yet tempting and one of my favourites..The way you have put your stuff is so nice…Being a new food blogger myself, I will like to connect with you so that we can stay by each other’s side in blogging and get to appreciate each other since also because we are sailing on the same boat i.e. looking for suggestions and traffic.. Please let me know if you are interested in getting connected..Thanks

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