Why recepie famous for?
A bowl of warm dal, rice topped with ghee is comfort food and even makes a perfect accompaniment to any meal. But when we think of slow cooked creamy Dal Makhani it’s in a league of its own. A traditional lentil dish that’s part of most Indian meals at weddings and special occasions. Essentially a recipe hailing from the north of India with influences from the Peshawar Punjabi community after partition, it now sits well in Mughlai/ north Indian restaurant menus across India and worldwide.
Ingredients
Whole black lentils 1 cup
Butter 3 tbsp
Medium onion 1 chopped
Green finger chilies 2 chopped
Garlic cloves 2 chppped
Salt to taste
Turmeric ½ tsp
Hot chili powder ¼ tsp
Red kidney beans 1 cup
Ginger 1 tsp
Garam masala 1 tsp
Milk 1 cup
Coriander leaves 1 hand full
Instructions
Soak the lentils and red beand in water overnight.Boil both by adding 1 jug of water.
Cover and simmer for half an hour, until the lentils are tender.
In a pan, melt butter.
Add the onion, chilies, garlic and fry for 7 minutes, stirring occasionally.
Add the salt, turmeric, chili powder, half garam masala, and then add the lentils and remaining cooking water.
Mix and add the ginger.
Fry over a medium heat for 5 minutes, stirring occasionally, and simmer for 10 minutes.
Sprinkle over the garam masala and put the remaining butter on top.
Swirl in the milk and sprinkle over the coriander.
Serve with naan
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