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We are all used to having that spicy Dal Makhni from North India with a Tandoori Roti, Naan or Kulcha. But how many of us knew that even our grandmothers made spicy and yummy Dal Makhni the bangaal style? Those who lived beyond the Jaintia and Tripura Hills in Sylhet of Bangladesh, loved preparing their own lentil gravy and having it with rice instead of the North Indian Kulcha and Tandoori Roti we have these days. Sylhet Valley is a beautiful picturesque locale with tropical forests and a heady aroma of nature’s splendor. So, while whipping up this recipe of Dal Makhni, you will surely get to remember the landscape of this beautiful country.

Dal Makhni from Sylhet


Masoor Dal 250 gm
Chopped onions and garlic 2 tbs
Oil 2 tbs
Ginger paste   Half teaspoon
Turmeric powder   Half teaspoon
Coriander leaves Few
Satkara (mix of seven spices) 1 tbs


How to make:    
1. Wash the dal and soak it for an hour.
2. Mix all the spices with chopped onion and garlic and the dal and let it boil. 
3. Once the dal is half boiled, add Satkara to it.
4. Before serving garnish it with coriander leaves.
5. Serve hot