Indian
Indian - Curries and Gravies
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
- • 2 tomatoes, pureed
- • 1/4 cup double cream
- • 1 tsp red chili powder
- • 1 tbsp kasuri methi (dried fenugreek leaves)
- • 1 tsp garam masala
Preparation Steps
1
Phase 1
Pressure cook the urad dal and rajma with salt and plenty of water until very soft.
2
Phase 2
Melt 2 tbsp butter and fry the ginger-garlic paste until golden.
3
Phase 3
Add the tomato puree and red chili powder; cook until the butter separates.
4
Phase 4
Add the dals with their liquid and simmer on low for 30-40 minutes, stirring occasionally, until creamy.
5
Phase 5
Stir in the cream, crushed kasuri methi, garam masala, and the remaining butter; serve with naan or rice.