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	<title>The Indian Curry Lovers Blog &#187; dal makhani</title>
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	<link>http://www.sonzyskitchen.com</link>
	<description>Everything about Indian Curry, Chicken Curry and Indian Food</description>
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		<title>King of Lentils : Dal Makhani</title>
		<link>http://www.sonzyskitchen.com/king-of-lentils-dal-makhani/</link>
		<comments>http://www.sonzyskitchen.com/king-of-lentils-dal-makhani/#comments</comments>
		<pubDate>Mon, 20 Oct 2008 07:24:40 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[cooking-tips]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[black gram]]></category>
		<category><![CDATA[black lentil]]></category>
		<category><![CDATA[chickpeas]]></category>
		<category><![CDATA[dal bukhara]]></category>
		<category><![CDATA[dal makhani]]></category>
		<category><![CDATA[indian food]]></category>
		<category><![CDATA[kuntal kumar]]></category>
		<category><![CDATA[mughlai]]></category>
		<category><![CDATA[mughlai biryani]]></category>
		<category><![CDATA[mughlai food]]></category>
		<category><![CDATA[recipe]]></category>

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		<description><![CDATA[Dal Makhani is a King of Lentils and a favourite of restaurateurs and gourmets to the extent that the menus would not be complete without its inclusion. The recipe also varies from region to region and restaurant to restaurant. This type of dal is cooked very slowly on low heat for hours before the flavor [...]]]></description>
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		<title>Role of Lentils in Indian Cuisine</title>
		<link>http://www.sonzyskitchen.com/role-of-lentils-in-indian-cuisine/</link>
		<comments>http://www.sonzyskitchen.com/role-of-lentils-in-indian-cuisine/#comments</comments>
		<pubDate>Sat, 18 Oct 2008 08:12:01 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[lentils]]></category>
		<category><![CDATA[black dal]]></category>
		<category><![CDATA[dal makhani]]></category>
		<category><![CDATA[dals]]></category>
		<category><![CDATA[dietary fibre]]></category>
		<category><![CDATA[types of dals]]></category>
		<category><![CDATA[urad dal]]></category>
		<category><![CDATA[yellow dal]]></category>

		<guid isPermaLink="false">http://www.sonzyskitchen.com/?p=110</guid>
		<description><![CDATA[Indian is truly blessed to have so many preparation attributed to lentil. Even all regions of India do boast of several of the lentil preparations on its own or as in part with other ingredients. Also known as “Dal” or “Dahl”in Hindi, it is a bushy annual plant of the legume family and grows from [...]]]></description>
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		<title>Handi Cooking</title>
		<link>http://www.sonzyskitchen.com/handi-cooking/</link>
		<comments>http://www.sonzyskitchen.com/handi-cooking/#comments</comments>
		<pubDate>Sun, 07 Sep 2008 14:11:50 +0000</pubDate>
		<dc:creator>kuntal</dc:creator>
				<category><![CDATA[Recipes]]></category>
		<category><![CDATA[buzzword]]></category>
		<category><![CDATA[curry]]></category>
		<category><![CDATA[utensils]]></category>
		<category><![CDATA[arhar]]></category>
		<category><![CDATA[black dal]]></category>
		<category><![CDATA[Cooking]]></category>
		<category><![CDATA[daal]]></category>
		<category><![CDATA[dal]]></category>
		<category><![CDATA[dal makhani]]></category>
		<category><![CDATA[ghee]]></category>
		<category><![CDATA[handi]]></category>
		<category><![CDATA[Indian]]></category>
		<category><![CDATA[karahi]]></category>
		<category><![CDATA[kuntal]]></category>
		<category><![CDATA[lentil]]></category>
		<category><![CDATA[marwari]]></category>
		<category><![CDATA[pateela]]></category>
		<category><![CDATA[rajasthani]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[slow cooking]]></category>
		<category><![CDATA[tur]]></category>
		<category><![CDATA[urad]]></category>

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		<description><![CDATA[While classifying Handi cooking through the annals of Indian culinary preparation has been the recent endeavour, the cooking vessels in ancient India were mostly Handi-like made from either clay or copper. The pots are typically round thick bottomed which tapers towards the mouth to capture the steam throughout the cooking process. The process is a [...]]]></description>
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