Indian
Indian - Regional Mains
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 cup whole black urad dal, soaked overnight
- • 2 tbsp kidney beans (rajma), soaked overnight
- • 3 tbsp butter
- • 3 tomatoes, pureed
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 1/4 cup double cream
- • 1 tbsp dried fenugreek leaves (kasuri methi)
Preparation Steps
1
Phase 1
Pressure-cook the urad dal and kidney beans with salt and plenty of water until completely soft, about 40 minutes.
2
Phase 2
Melt 2 tbsp butter, add the ginger-garlic paste, then the tomato puree and Kashmiri chili powder; cook until the butter separates.
3
Phase 3
Add the dals with cooking water and simmer on low heat 1 hour, stirring occasionally, until creamy.
4
Phase 4
Mash some beans against the pot to thicken, then stir in the cream, remaining butter, and crushed kasuri methi.
5
Phase 5
Simmer 5 more minutes and serve with naan or rice.