- Soak the black lentils and kidney beans overnight in a bowl in plenty of water. In a large heavy bottom sauce pan add the black lentil and kidney beans along with the water and salt. Bring to a boil and simmer on a low heat for an hour. Stir a few times and scarp of the foam from the top. Continue cooking for further 1 hour and 15 minutes Black Dal Makhani. Drain, reserving the cooking water and set aside to use for later. Mash the lentils with a potato masher. In a heavy bottom large non stick sauce pan heat the oil on a low heat. Add the asafoetida, chilli and cumin seeds. Let them sizzle for 5 seconds and add the garlic frying for a further 30 seconds. Now turn the heat to medium and add the onions sautéing for 7-10 minutes until they begin to soften. Stir well making sure it doesn’t stick to the bottom of the pan. Add the tomatoes and fry for a further 3 minutes mashing the softened tomatoes with the back of the spoon now add the puree and cook for a minute Add the ginger and fry for a minute followed by the mild chilli powder. Season to taste and add the mashed dal. Stir well and make sure to mix all the spices with the dal Add vegetable stock and stir. Bring to a boil and simmer for 20-25 minutes on a low heat with the lid on. Make sure to stir. Add the garam masala powder along with the butter. Stir well simmering for a minute Just before you serve add a swirl of cream, fresh coriander and ginger. Serve.
Dal makhani
#myrecipe
By Shaalini Shaalu
Mar, 17th
484
Servings
4 persons
Cook Time
25 minutes
Ingredients
15
- 17
Ingredients
- Urad dal
- Kidney beans
- Water
- Oil
- Hing
- Green chillies
- Cumin
- Garlic
- Onion
- Tomato
- Tomato puree
- Ginger
- Chilli powder
- Garam masala
- Butter
- Cream
- Corinader
