Khud Pukht Qureshi (A creamy lentil delicacy) recipe
ingredients
1 cup (110 g) 3 1/2 oz Lentil (masoor dal)
4 cups (1 litre) 32 fl oz Water
Salt to taste
1 tsp (2 g) Yellow chilli powder
1 tbsp (12 g) Garlic (lasan) paste
1/2 cup (100 ml) 3 1/2 fl oz Cream
1 cup (200 g) 7 oz Yoghurt (dahi)
1/2 cup (100 g) 3 1/2 oz Butter
1 tbsp / 12 g Garlic, chopped
1/2 tsp (1 g) Cumin (Jeera) seeds
1/2 cup (60 g) 2 oz Onions, chopped
4 Dry red chillies (sookhi lal mirch)
4 cups (1 litre) 32 fl oz Water
Salt to taste
1 tsp (2 g) Yellow chilli powder
1 tbsp (12 g) Garlic (lasan) paste
1/2 cup (100 ml) 3 1/2 fl oz Cream
1 cup (200 g) 7 oz Yoghurt (dahi)
1/2 cup (100 g) 3 1/2 oz Butter
1 tbsp / 12 g Garlic, chopped
1/2 tsp (1 g) Cumin (Jeera) seeds
1/2 cup (60 g) 2 oz Onions, chopped
4 Dry red chillies (sookhi lal mirch)
method
1. Boil the lentil with water, salt, and yellow chilli powder till soft.
2. Add the garlic paste and cook for 10 minutes.
3. Pour in the cream and yoghurt and 1/4 cup butter. Cook again for 10 minutes, stirring frequently so that the fat is incorporated into the lentil mixture.
4. Heat the remaining butter in a pan; add the garlic, cumin seeds, and onions; saute for 2 minutes. Add the dry red chillies and saute till brown. Pour this mixture into the boiled lentil. Serve hot.
2. Add the garlic paste and cook for 10 minutes.
3. Pour in the cream and yoghurt and 1/4 cup butter. Cook again for 10 minutes, stirring frequently so that the fat is incorporated into the lentil mixture.
4. Heat the remaining butter in a pan; add the garlic, cumin seeds, and onions; saute for 2 minutes. Add the dry red chillies and saute till brown. Pour this mixture into the boiled lentil. Serve hot.
serving amount
serves: 4
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more information
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