Dal Makhani
Prep Time:
8 Hours
Cook Time:
30 Minutes
Ready In:
45 Minutes
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
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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