RECIPES - Pulses/Lentils
DHAL MAKHANI (Buttery Dhal)
Prepare: Wash and soak 1 cup urad (black dhal) and 1/3 cup rajma (kidney beans) overnight. Next day rinse and cook them uncovered in about 6 cups of water, 2 teaspoons salt, 1 – 2 teaspoons chilli (vary to your taste), 2 teaspoons fennel seeds, 1 teaspoon turmeric for about an hour till soft. Alternatively, you can pressure cook them for 20 minutes – the dhal needs to be soft and creamy when boiled.
Sauté: Heat 4 tablespoons ghee/butter in a heavy bottomed pan. Then add 1 teaspoon cumin seeds, stir till light brown and aromatic for abut 2 minutes. Now add 1 finely chopped onion, ½ dessertspoon grated ginger, ½ dessertspoon (3 cloves) crushed garlic. Fry till the onion turns golden brown. Now add ½ teaspoon Garam Masala, 3 finely chopped tomatoes and stir fry till the tomatoes are soft and the oil separates from the spice mixture.
Cook: Now add the cooked dhal and simmer for about 10 minutes. Turn off the stove then stir in ½ cup fresh cream. Garnish with 2 dessertspoons finely chopped coriander leaves. Serve with naan or pita bread.
Lucky for you, we have already crafted a spice blend in honour of this roya dish, which will fast-track you to creating a dish that will have your family and friends salivating at the dining table. Click here for the link to our Dhal Makhani.