Indian
Indian - Dals and Soups
Navratan Korma 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
- • 3 tbsp butter
- • 1 tbsp ginger-garlic paste
- • 2 cups tomato puree
- • 1 tsp deggi red chili powder
- • 1/4 cup fresh cream
- • 1 tsp kasuri methi
- • 1 tsp salt
Preparation Steps
1
Phase 1
Cook the soaked urad dal with 3 cups water and salt for 6-8 whistles until very soft.
2
Phase 2
Melt the butter, fry the ginger-garlic paste, then add the tomato puree and chili powder and cook until the butter separates.
3
Phase 3
Add the cooked dal with its liquid and simmer 1 hour, stirring often, until dark and creamy.
4
Phase 4
Stir in the cream and crushed kasuri methi, simmer 5 minutes, and serve with naan.