Dal Makhani (Lentils and beans in creamy sauce)
Dal makhani is hugely popular in Indian restaurants; it is rich in protein, cream, butter and calories!…….., incredibly delicious and thats the way its meant to be enjoyed, with butter; makhani meaning buttery. This is one if those dishes that cook well in a slow cooker, simmered slowly for 6 – 8 hrs. But you can cook it the normal way too, its pretty simple, when done with a little bit of thinking ahead because the lentils and beans have to be soaked overnight. This dish is made with whole urad dal with the skin on, which gives it, its unique taste, along with red kidney beans; you can also optionally add some chickpea/chana or garbanzo beans to this mix.
Ingredients: (for 4-5 persons)
200 gms whole urad dal with skin (black lentils)
50 gm red kidney beans or rajmah
500 ml tomato puree´
1 heaped tbsp ginger garlic paste
3-4 green chillis
salt, red chilli powder according to taste
1/2 tsp turmeric powder
2-3 tsp coriander powder
1 tsp sugar
whole spices: 2 small pieces cinnamon stick, 1 black cardamom, 1 clove, 1 star anise, 2 small bay leaves and 2 tsp jeera
1 heaped tbsp kasoori methi
2 tbsp oil
50 gm butter
200 ml whipping cream
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- Whole urad dal and red kidney beans
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- Fry spices
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- Add ginger garlic paste and turmeric powder
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- Add coriander powder
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- Add tomato puree´
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- Add butter
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- Add water, bring to boil and add the cooked lentils, salt, red chilli powder and kasoori methi
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- Add whipping cream
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- Dal Makhani
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- Dal Makhani (Lentils and beans in creamy sauce)
Preparation:
1. Soak the whole urad dal along with the red kidney beans in sufficient amount of water overnight.
Procedure:
1. Rinse the soaked lentils and beans in fresh water 2-3 times and cook in a pressure cooker for 5 mins (or till they are soft and well-cooked) along with a cup water, one green chili and a small piece of cinnamon stick.
2. Heat oil in a heavy-bottomed vessel. Add the jeera and whole spices and fry for a couple of seconds. Add chopped green chillis. Add some water to the ginger garlic paste and add this mixture to the vessel or pan. Stir and cook for a couple of seconds.
3. Add turmeric powder and coriander powder. Stir well.
4. Add the tomato puree´, salt and red chilli powder. Add half the butter. Stir well. Cover and cook till the oil starts separating.
5. Add a cup of water to the gravy and bring to a boil. Add the cooked lentils and beans along with the water in which they are cooked in from step1. Add sugar and crushed kasoori methi. Simmer on medium low heat for 20-30 mins. Adjust seasonings.
6. Add whipping cream, rest of the butter and simmer for another 5 mins.
7. Serve with a dollop of butter or cream with roti or nan.
