- 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. Continue cooking. Drain,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. 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 red chilli powder. Season to taste and add the mashed dal. Stir well and make sure to mix all the spices with the dal Add cooking stock and stir. Bring to a boil and simmer for 20-25 minutes on a low heat with the lid on, 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 hot.
Dal makhani
#myrecipe
By Arun Kumar
Mar, 29th
504
Servings
4 persons
Cook Time
30 minutes
Ingredients
15
- 17
Ingredients
- Black lentils
- Kidney beans
- Water
- Oil
- Hing
- Green chillies
- Cumin
- Garlic
- Onion
- Tomato
- Tomato puree
- Ginger
- Green chillies
- Garam masala
- Butter
- Cream
- Corinader
