Dal Makhani
Nancy
From Smita Chandra
ingredients
- 1 cup whole urad dal (black gram beans) or mung beans
- 4 cups water
- salt to taste
- 1/2 cup cooked kidney beans (optional)
- 2 tbsp vegetable oil
- 1/2 tsp cumin seeds (ground cumin)
- 2 cloves of garlic, minced
- 1/2" piece of ginger, minced
- 1 medium-sized onion, finely chopped
- 4 whole canned tomatoes, drained
- 2 tbsp sour cream (if substituting with other dals, don’t use sour cream)
- 1/4-1/2 tsp cayenne pepper
- 1/2 tsp garam masala
- 1 tbsp butter
- 2 tbsp chopped fresh coriander leaves
- 1 tbsp lemon juice
directions
- 1
Wash the dal well and soak it in enough water to cover for at least 4 hours or preferably overnight. Rinse dal again, taking care not to wash away the loose skins from the dal. Put dal and 4 cups of water in a heavy-bottomed saucepan, along with the salt and bring to a boil over high heat. Cover partially, reduce heat to medium-low and cook dal until it is tender and mushy. This should take about 45 minutes to an hour. Mash dal lightly with the back of stirring spoon, then mix in the cooked kidney beans, if using them.
- 2
Warm oil in a deep non-stick skillet, set over medium-high heat. Add the cumin and after a few seconds, add the minced garlic and ginger. Sauté for about 30 seconds, then add the chopped onions. Sauté, stirring for about 5 minutes until onions are lightly browned. Reduce heat to medium and add the tomatoes, mashing them well with the back of the spoon. Cook for 5 minutes, then stir in the sour cream. Cook for 2 minutes, then add cayenne pepper and garam masala. Add the dal and 1 cup of water, if dal is too thick. Cook, stirring occasionally, for about 10 minutes, then mix in the butter and chopped fresh coriander leaves. Serve hot.
notes
This dal can be made up to 3 days ahead of time.
Source: Smita Chandra
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews