Dal Makhani

July 21, 2011 at 1:04 pm Leave a comment


Aka Madras Lentils

1 cup whole dried urad or black lentils
1/3 cup dried kidney beans
1 tablespoon ginger, grated
1 teaspoon fennel seeds, coarsely ground
red chili powder, to taste
1 teaspoon turmeric powder
5-6 cups water

3 tablespoons ghee (clarified butter) or oil
1/2 teaspoon cumin
2 cloves garlic, grated
1 tablespoon ginger, grated
1 onion, diced
2 tomatoes, diced
1/2 teaspoon garam masala or prepared curry powder
1/2 cup cream.
1 1/2 teaspoons salt

Wash lentils and beans well and allow to soak in fresh water for a minimum of 8 hours or overnight
drain completely
cook the soaked lentils and beans in water with chili powder, crushed fennel seed, turmeric, and 1 tablespoon grated ginger for 1 hour or until tender
lightly mash and set aside

Heat oil or butter in a heavy bottomed pot
add onions and brown
add cumin, garam masala, ginger, garlic, and heat through
add chopped tomatoes and cook until tomatoes break down
add mashed lentils and beans
add salt and adjust seasoning
add water if necessary to adjust consistency
simmer on a low flame for 15-20 minutes
add cream and let it simmer for an additional 5 minutes

Serve hot with Indian bread or with rice


Entry filed under: Indian, Main Course, Popular Ethnic Dishes, Sides & Salads, Vegetarian. Tags: , .

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