Indian
Indian - Chutneys and Sides
Dal Makhani
Chef's Menu Description
Tender lentils slow-simmered with warming turmeric, finished with a sizzling tarka of golden ghee, roasted cumin, and fresh coriander.
Ingredients
- • 1 cup whole black urad dal, soaked overnight
- • 1/4 cup rajma (kidney beans), soaked overnight
- • 3 tbsp butter
- • 1 tbsp ginger-garlic paste
- • 1 cup tomato puree
- • 1/2 tsp red chili powder
- • 1 tsp salt
- • 1/4 cup fresh cream
- • 1/2 tsp garam masala
Preparation Steps
1
Phase 1
Pressure-cook the soaked urad dal and rajma with the salt until completely soft.
2
Phase 2
Melt 2 tbsp of the butter and cook the ginger-garlic paste and tomato puree with the red chili powder until the butter separates.
3
Phase 3
Add the cooked dals and simmer on low heat for 40-45 minutes, mashing some dal against the pot for creaminess.
4
Phase 4
Stir in the cream, remaining butter, and garam masala and simmer for 5 more minutes.
5
Phase 5
Serve rich and creamy with naan or jeera rice.