Indian
Indian - South Indian Classics
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 toor dal
- • 1 lemon-sized ball of tamarind, soaked in 1 1/2 cups water
- • 2 tbsp sambar powder
- • 12 shallots, peeled
- • 2 tbsp gingelly (sesame) oil
- • 1 tsp mustard seeds
- • 1/2 tsp fenugreek seeds
- • 10 curry leaves
- • 1 tsp salt
Preparation Steps
1
Phase 1
Pressure-cook the toor dal with 2 cups water until soft and mash lightly.
2
Phase 2
Boil the squeezed tamarind extract with the shallots, sambar powder, and salt for 10 minutes until the shallots soften and the raw smell is gone.
3
Phase 3
Add the mashed dal with 1 cup water and simmer for 8 minutes until slightly thickened.
4
Phase 4
Heat the gingelly oil, crackle the mustard seeds, fenugreek seeds, and curry leaves, pour over the sambar, and serve with rice, idli, or dosa.