Dal Makhani
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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 7 godz. 15 min
- Porcje
- 4
- Trudność
- Średni
Informacja o alergenach: może zawierać mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 175 gwhole black lentil, rinsed and soaked overnight
- 30 gkidney bean, rinsed and soaked overnight
for cooking lentils
- 1 lwater
- 1 łyżeczkasalt
for tempering
- 2 łyżkaghee
- 1 łyżeczkacumin seed
- 1 szt.onion, finely chopped
- 1 łyżkaginger, grated
- 1 łyżkagarlic, minced
- 1 szt.green chili, slit
for gravy
- 150 mltomato puree
- 0,5 łyżeczkaturmeric powder
- 1 łyżeczkared chili powder
- 1 łyżeczkacoriander powder
- 0,5 łyżeczkagaram masala
for finishing
- 0,25 szklankacream
- 2 łyżkabutter
- 1 łyżeczkakasuri methi, crushed
for garnish
- 2 łyżkafresh coriander, chopped
Sprzęt
pressure cooker · medium pan · large pot · cutting board · knife
Sposób przygotowania
Krok po kroku
- 1
Rinse the whole black lentils and kidney beans thoroughly, then soak them in plenty of water overnight, or for at least 6 hours.
Wskazówka kucharza: 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.
Około 2 min
- 3
Add the specified amount of water and salt to the pot, then bring to a boil.
Około 8 min
- 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.
Około 1 godz.
Wskazówka kucharza: 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.
Około 2 min
- 7
Add the cumin seeds and let them splutter for about 30 seconds.
Około 1 min
- 8
Add the chopped onion and sauté until it turns golden brown, about 5-7 minutes.
Około 7 min
- 9
Stir in the grated ginger, minced garlic, and green chili, cooking for another 1-2 minutes until fragrant.
Około 2 min
Wskazówka kucharza: 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.
Około 7 min
Wskazówka kucharza: 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.
Około 1 min
- 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.
Około 2 min
- 13
Add the cooked lentil and kidney bean mixture to the tempering in the pan, stirring well to combine.
Około 2 min
- 14
If the dal is too thick, add a little extra hot water to reach your desired consistency.
Około 1 min
- 15
Simmer the dal for another 10-15 minutes on low heat, allowing the flavors to meld.
Około 15 min
Wskazówka kucharza: Stir occasionally to prevent sticking.
- 16
Stir in the cream, butter, and crushed kasuri methi.
Około 1 min
- 17
Cook for 2-3 minutes more, without boiling, until the butter is melted and the dal is heated through.
Około 3 min
Wskazówka kucharza: Boiling after adding cream can cause it to curdle.
- 18
Garnish with fresh coriander before serving.
Około 1 min
Przechowuj prawidłowo
Store leftover Dal Makhani in an airtight container in the refrigerator.
Reheat gently on the stovetop over low heat, adding a splash of water or milk if needed to adjust consistency.