My mother used to call this black daal, at home i love to eat it with parathas it looked more like bukhara never realized dal makhani is different preparation. I love this daal but mom used to prepare less often because older people tend to have gas problems after consuming it no matter how much more ginger she put in.
Thanks for sharing. How to use such beans and pea to avoid stomach problem, please visit our video Bengal Gram Vs Chickpea #2:59 ruclips.net/video/TRp66wd9o28/видео.html Stay Safe Regards Everyday Life
Dal Makhni is originally from Lahore, later the same folks had their own restaurant called Moti Mahal, and yes Dal Bukhara is from ITC Maurya. Also can you explain how will udad dal cook if not soaked as you've stated in video for Bukhara
Thanks for sharing. We were not able to find the reference in any book that recipe of Dal Makhani was invented by Moti Mahal. But, you are 100 % correct in your comment because a couple of websites and one renowned food critique of India do mention that. Still, Lahore is in Punjab Province. We don’t rely on the internet information and don’t have any book saying so. We have already-how they cook dal Bukhara in the video and in the description box along with link of video which, we have referred. Thank you so much for your understanding. Regards Everyday Life
Dal Makhni punjab se nai hai. it was founded by Moti mahal founders in Delhi. they also introduced tanduri chicken in pakistan before partition. they also founded mutton barra and butter chicken post partition in delhi.
Thanks for sharing. We were not able to find the reference in any book that recipe of Dal Makhani was invented by Moti Mahal. But, you are 100 % correct in your comment because a couple of websites and one renowned food critique of India do mention that. Would like to share one thing from our childhood memories (Just an example)- My father who was egg eater and to get a hard-boiled egg, he used to keep eggs for 6-7 days -basically to turn them little old. The waiting is only done to remove shell easily off the eggs. We saw several websites and youtube(of course, not all ) - they are doing so many things to remove shell easily instead of the easy steps. Read the same fact in one baking /cooking book by international chefs /baker Somehow, we don’t rely on the internet information and don’t have any book saying so. Thank you so much for your understanding. Regards Everyday Life
This is the only channel with a video showing differences between the two dals. Also, I liked your shuddh Hindi👍
Thanks a lot 😊
Stay Safe
Regards
Everyday Life
My mother used to call this black daal, at home i love to eat it with parathas it looked more like bukhara never realized dal makhani is different preparation. I love this daal but mom used to prepare less often because older people tend to have gas problems after consuming it no matter how much more ginger she put in.
Thanks for sharing.
How to use such beans and pea to avoid stomach problem, please visit our video
Bengal Gram Vs Chickpea
#2:59 ruclips.net/video/TRp66wd9o28/видео.html
Stay Safe
Regards
Everyday Life
Dal Makhni is originally from Lahore, later the same folks had their own restaurant called Moti Mahal, and yes Dal Bukhara is from ITC Maurya.
Also can you explain how will udad dal cook if not soaked as you've stated in video for Bukhara
Thanks for sharing. We were not able to find the reference in any book that recipe of Dal Makhani was invented by Moti Mahal. But, you are 100 % correct in your comment because a couple of websites and one renowned food critique of India do mention that. Still, Lahore is in Punjab Province. We don’t rely on the internet information and don’t have any book saying so.
We have already-how they cook dal Bukhara in the video and in the description box along with link of video which, we have referred.
Thank you so much for your understanding.
Regards
Everyday Life
Dal Makhni punjab se nai hai. it was founded by Moti mahal founders in Delhi. they also introduced tanduri chicken in pakistan before partition. they also founded mutton barra and butter chicken post partition in delhi.
Thanks for sharing. We were not able to find the reference in any book that recipe of Dal Makhani was invented by Moti Mahal. But, you are 100 % correct in your comment because a couple of websites and one renowned food critique of India do mention that.
Would like to share one thing from our childhood memories (Just an example)- My father who was egg eater and to get a hard-boiled egg, he used to keep eggs for 6-7 days -basically to turn them little old. The waiting is only done to remove shell easily off the eggs. We saw several websites and youtube(of course, not all ) - they are doing so many things to remove shell easily instead of the easy steps. Read the same fact in one baking /cooking book by international chefs /baker
Somehow, we don’t rely on the internet information and don’t have any book saying so.
Thank you so much for your understanding.
Regards
Everyday Life
Aap bhi technical guruji gaurav Chaudhry ban gayi !
Wow, thank you so much for your lovely words.
Stay Safe!
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Everyday Life
Aapke pas dalbukhara ki sahi jankari nahi hai
Okay. fir sahi jankari kya hain. Kripya karke jankari sanjha kare
Stay safe
Regards
Everyday Life
Wrong informations,
Pls do some research.
Kindly share correct information with your resources.
Stay safe
Regards
Everyday Life