Immediately we jazzed up our lunch with yesterday’s leftovers and made a “DAL MAKHANI …

Immediately we jazzed up our lunch with yesterday’s leftovers and made a “DAL MAKHANI fondue with garlicky jowar crisps”

We used the house made dal makhani, gave it a gradual grind after which let it simmer to provide it the creamy texture. In case you are making from scratch, the plain previous model for making dal makhani, simply give it a grind and simmer it longer.

For jowar crisps –
Made the flour utilizing solely Jowar, salt and water. Roll the flour into chew sized circles. Semi cook dinner it from each side on the pan with butter. High it with contemporary garlic, inexperienced chili, corriander and cheddar cheese crumbs (optionally available). Place on pan once more till it cooks nicely.

Serve the creamy dal makhani and garlicky jowar crisps with mint curd and onions.
Now we have somewhat fondue set, put it to good use and jazzed up our easy lunch!
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