Dal Makhani (Spicy Black Lentils) |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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I have had this recipe for some time now. I love this dal - it tastes soooo good. If you want to cut down on the calories, you can omit the cream - it will still taste very good. Ingredients:
3/4 cup whole black lentils (whole urad) |
2 tablespoons kidney beans |
1 teaspoon cumin seed |
2 green chilies, slit |
1 stick cinnamon |
2 cloves |
3 cardamoms |
1/2 cup onion, finely chopped |
1/2 teaspoon ginger-garlic paste |
1 teaspoon chili powder |
1/4 teaspoon turmeric powder |
1 1/2 cups fresh tomato puree |
3/4 cup cream |
2 cups water, to boil the lentils in |
3/4 cup water |
3 tablespoons butter |
2 tablespoons chopped fresh coriander |
salt |
Directions:
1. Clean, wash and soak the whole black lentils and kidney beans overnight. Drain and keep aside.
2. Combine the lentils and beans with salt and 2 cups of water and cook till the dals are overcooked. Whisk well till the mixture is almost mashed.
3. Heat the butter in a pan and add the cumin seeds.
4. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, green cardamom, onions, ginger-garlic paste and sauté till the onions turn golden brown in color.
5. Add the chilli powder, turmeric powder and tomato puree and cook over a medium flame till the oil separates from the tomato gravy.
6. Add the dal mixture, water and salt if required and simmer for 10 t 15 minutes.
7. Add the cream and mix well.
8. Garnish with the cilantro and serve hot.
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