Creamy Lentils (Dal Makhani)

Author: rovingI Status: published license cc-by tags: 0   Share on Facebook Share on Twitter

Delicious comfort food

Recipe based on Madhur Jaffery's 'Flavours of India'

Soak 1 cup urad dal (black gram) + 1/3rd cup kidney beans (rajma) in water overnight. Cook the soaked beans in a pressure cooker for 15 minutes under pressure. Allow the pressure cooker to cool and let the pressure come down. Mash the beans coarsely with a masher. Add 2 finely chopped tomatoes + 125ml fresh double cream + 3 tsp (real) butter + 1 tsp chilli powder + 1 tsp garam masala (curry powder) + 1" freshly chopped ginger + salt and simmer for 30 minutes. Stir occassionally.
Heat 1 tbsp ghee (clarified butter) + 1 tbsp oil in a pan and add half of a finely sliced onion + 2 cloves chopped garlic. Fry while stirring until the onions and garlic are browned. Add the onion & garlic to the lentils and simmer for another 15 minutes. Garnish with corriander leaves and serve with roti / chapati.

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