Main Course

Dal Makhani

Name: Dal Makhani
Prep time: 15 min
Cook time: 1 h
Total time: 7 h 15 min
Yield: 4人分
Cuisine: indian
Ingredients: 175 g whole black lentil rinsed and soaked overnight; 30 g kidney bean rinsed and soaked overnight; 1 l water; 1 小さじ salt; 2 大さじ ghee; 1 小さじ cumin seed; 1 個 onion finely chopped; 1 大さじ ginger grated; 1 大さじ garlic minced; 1 個 green chili slit; 150 ml tomato puree; 0.5 小さじ turmeric powder; 1 小さじ red chili powder; 1 小さじ coriander powder; 0.5 小さじ garam masala; 0.25 カップ cream; 2 大さじ butter; 1 小さじ kasuri methi crushed; 2 大さじ fresh coriander chopped

This rich and creamy Dal Makhani features black lentils and kidney beans simmered in a spiced tomato gravy, finished with a touch of cream and butter. It's a comforting and hearty dish, perfect for a satisfying vegetarian meal.

Forkinによるオリジナルレシピ

合計時間: 7 時間 15 分
人数: 4
難易度: 普通

アレルゲン情報： 乳を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

175 gwhole black lentil, rinsed and soaked overnight
30 gkidney bean, rinsed and soaked overnight

for cooking lentils

1 lwater
1 小さじsalt

for tempering

2 大さじghee
1 小さじcumin seed
1 個onion, finely chopped
1 大さじginger, grated
1 大さじgarlic, minced
1 個green chili, slit

for gravy

150 mltomato puree
0.5 小さじturmeric powder
1 小さじred chili powder
1 小さじcoriander powder
0.5 小さじgaram masala

for finishing

0.25 カップcream
2 大さじbutter
1 小さじkasuri methi, crushed

for garnish

2 大さじfresh coriander, chopped

調理器具

pressure cooker · medium pan · large pot · cutting board · knife

作り方

手順

1
Rinse the whole black lentils and kidney beans thoroughly, then soak them in plenty of water overnight, or for at least 6 hours.
調理のヒント： Soaking helps reduce cooking time and makes the dals easier to digest.
2
Drain the soaked lentils and kidney beans, then transfer them to a large pot or pressure cooker.
約2 分
3
Add the specified amount of water and salt to the pot, then bring to a boil.
約8 分
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.
約1 時間
調理のヒント： The lentils should be soft enough to mash easily.
5
While the lentils are cooking, prepare the tempering in a separate pan.
6
Heat the ghee in a medium-sized pan over medium heat.
約2 分
7
Add the cumin seeds and let them splutter for about 30 seconds.
約1 分
8
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
約7 分
9
Stir in the grated ginger, minced garlic, and green chili, cooking for another 1-2 minutes until fragrant.
約2 分
調理のヒント： Be careful not to burn the garlic.
10
Pour in the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil separates from the mixture.
約7 分
調理のヒント： This step is crucial for developing a deep flavor.
11
Add the turmeric powder, red chili powder, coriander powder, and garam masala, cooking for 1 minute until fragrant.
約1 分
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.
約2 分
13
Add the cooked lentil and kidney bean mixture to the tempering in the pan, stirring well to combine.
約2 分
14
If the dal is too thick, add a little extra hot water to reach your desired consistency.
約1 分
15
Simmer the dal for another 10-15 minutes on low heat, allowing the flavors to meld.
約15 分
調理のヒント： Stir occasionally to prevent sticking.
16
Stir in the cream, butter, and crushed kasuri methi.
約1 分
17
Cook for 2-3 minutes more, without boiling, until the butter is melted and the dal is heated through.
約3 分
調理のヒント： Boiling after adding cream can cause it to curdle.
18
Garnish with fresh coriander before serving.
約1 分

おいしく保存

保存方法

Store leftover Dal Makhani in an airtight container in the refrigerator.

温め直し

Reheat gently on the stovetop over low heat, adding a splash of water or milk if needed to adjust consistency.