Indian
Indian - Dals and Soups
Creamy Shahi 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
- • 1/2 cup whole black urad dal, soaked overnight
- • 2 tbsp kidney beans, soaked overnight
- • 4 cups water
- • 3 tbsp butter
- • 1 cup tomato puree
- • 1 tbsp ginger-garlic paste
- • 1/4 cup fresh cream
- • 1 tsp Kashmiri chili powder
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the urad dal and kidney beans with water and salt for 6-8 whistles until very soft.
2
Phase 2
Melt 2 tbsp butter, fry the ginger-garlic paste, then add tomato puree and chili powder; cook until the butter separates.
3
Phase 3
Add the cooked dals with their liquid and mash lightly.
4
Phase 4
Simmer on low heat 25-30 minutes, stirring often, until creamy.
5
Phase 5
Stir in the cream and remaining butter, and serve with naan or rice.