Indian
Indian - Dals and Soups
Kheer Dal
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 almonds, blanched and peeled
- • 3 cups milk
- • 2 tbsp ghee
- • 1 onion, finely sliced
- • 2 green cardamom pods, crushed
- • 1/2 tsp white pepper powder
- • 1 pinch saffron
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Grind the blanched almonds with a little milk into a fine, smooth paste.
2
Phase 2
Heat the ghee and sauté the onion until translucent; add the almond paste and cook 5 minutes.
3
Phase 3
Whisk in the remaining milk, salt, and white pepper; simmer 10 minutes, stirring constantly.
4
Phase 4
Steep the saffron in a tablespoon of warm milk and stir it in with the crushed cardamom.
5
Phase 5
Serve this Mughlai badam shorba warm in soup bowls.