Indian
Indian - Dals and Soups
Reshmi Kebab 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
- • 4 cups water
- • 1/2 tsp turmeric
- • 3 tbsp ghee
- • 1 onion, finely chopped
- • 1 tbsp ginger-garlic paste
- • 2 tomatoes, pureed
- • 1 tsp garam masala
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the soaked urad dal with water, turmeric and salt for 6-8 whistles until very soft.
2
Phase 2
Heat ghee and fry the onion until golden, then add the ginger-garlic paste and tomato puree; cook until the ghee separates.
3
Phase 3
Add the cooked dal with its liquid and the garam masala.
4
Phase 4
Simmer on low heat 30-40 minutes, stirring occasionally, until rich and thick.
5
Phase 5
Serve hot with roti or rice.