Dal Makhani

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Rinse the whole black lentils and kidney beans thoroughly, then soak them in plenty of water overnight, or for at least 6 hours.

   Kokkens note: Soaking helps reduce cooking time and makes the dals easier to digest.

2. 2

   Drain the soaked lentils and kidney beans, then transfer them to a large pot or pressure cooker.

   Ca. 2 min.

3. 3

   Add the specified amount of water and salt to the pot, then bring to a boil.

   Ca. 8 min.

4. 4

   Reduce the heat, cover, and simmer for 45-60 minutes until the lentils are very tender and creamy, or pressure cook for 15-20 minutes after the first whistle.

   Ca. 1 t.

   Kokkens note: The lentils should be soft enough to mash easily.

5. 5

   While the lentils are cooking, prepare the tempering in a separate pan.

6. 6

   Heat the ghee in a medium-sized pan over medium heat.

   Ca. 2 min.

7. 7

   Add the cumin seeds and let them splutter for about 30 seconds.

   Ca. 1 min.

8. 8

   Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.

   Ca. 7 min.

9. 9

   Stir in the grated ginger, minced garlic, and green chili, cooking for another 1-2 minutes until fragrant.

   Ca. 2 min.

   Kokkens note: Be careful not to burn the garlic.

10. 10

    Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.

    Ca. 7 min.

    Kokkens note: This step is crucial for developing a deep flavor.

11. 11

    Add the turmeric powder, red chili powder, coriander powder, and garam masala, cooking for 1 minute until fragrant.

    Ca. 1 min.

12. 12

    Once the lentils are cooked, lightly mash some of them against the side of the pot with a spoon or whisk to create a creamy texture, leaving some whole for texture.

    Ca. 2 min.

13. 13

    Add the cooked lentil and kidney bean mixture to the tempering in the pan, stirring well to combine.

    Ca. 2 min.

14. 14

    If the dal is too thick, add a little extra hot water to reach your desired consistency.

    Ca. 1 min.

15. 15

    Simmer the dal for another 10-15 minutes on low heat, allowing the flavors to meld.

    Ca. 15 min.

    Kokkens note: Stir occasionally to prevent sticking.

16. 16

    Stir in the cream, butter, and crushed kasuri methi.

    Ca. 1 min.

17. 17

    Cook for 2-3 minutes more, without boiling, until the butter is melted and the dal is heated through.

    Ca. 3 min.

    Kokkens note: Boiling after adding cream can cause it to curdle.

18. 18

    Garnish with fresh coriander before serving.

    Ca. 1 min.