Indian
Indian - Dals and Soups
Kulfi Makhani 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 cup whole black urad dal, soaked overnight
- • 1/4 cup rajma, soaked overnight
- • 3 tbsp butter
- • 1 tbsp ginger-garlic paste
- • 1 cup tomato puree
- • 1 tsp Kashmiri red chili powder
- • 1/2 cup fresh cream
- • 1 tsp salt
Preparation Steps
1
Phase 1
Cook the soaked urad dal and rajma with 3 cups water and salt for 6-8 whistles until very soft.
2
Phase 2
Melt butter, fry the ginger-garlic paste, then add tomato puree and chili powder and cook until the butter separates.
3
Phase 3
Add the cooked dals with their water and mash lightly.
4
Phase 4
Simmer on low heat 45 minutes, stirring often, until creamy and dark.
5
Phase 5
Stir in the cream, simmer 10 more minutes, and serve with naan or rice.