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Dal Makhani
Prep Time:
8 Hours
Cook Time:
30 Minutes
Ready In:
45 Minutes
Ingredients:
1 cup whole black lentils ( whole black Urad dal )
1/4 cup Bengal gram
1/2 cup Kidney beans
1 tsp cumin seeds
1-2 tsp green chillies, sliced thinly
1 tsp ginger garlic paste
1 tsp cumin-coriander powder
1 tsp cardamom powder
1 medium red onion
1 tsp dried Fenugreek leaves ( Kasuri Methi )
3 tbsp butter (or 1-2 tsp of vegetable oil)
2-3 cloves
2" cinnamon stick
1 Bay leaf
1/2 tsp turmeric powder
1 cup tomato puree
1 cup cream ( or 2% milk or use Coconut milk to make it Vegan (thanks for the tip Kniffel)
Salt to taste and cilantro to garnish
Directions:
Soak the lentils and kidney beans overnight.
Cook them in a pressure cooker for 3-4 whistles. It alright to cook longer cos its hard to spoil this dish. The long cooking also enhances the flavor for this dish.
Cook until cooked, almost mushy.Take a potato masher/ladle and mash the lentils well.
Meanwhile, in a saucepan, add butter (or 1 tsp oil) along with cloves, cinnamon, cumin, turmeric, cumin-coriander powder,bay leaf, ginger-garlic paste, chillies and onions. Saute until aromatic and onions gets soft.
Add the Tomato puree, close the lid (unless you love being covered with tomato puree ;-)) and cook for 5 min until the raw tomato smell leaves.
Now add the lentil mixture,
reduce the heat to simmer, add salt close the lid and slow cook for 15-20 min.
Stir occasionally to avoid the lentils from sticking to the bottom.
Add the fenugreek leaves along with cardamom powder, stir and then add the cream ( or 2% milk/fat free milk).
Cook for 5 more minutes and serve hot garnished with Naan/ Roti garnished with cilantro.

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