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Recreating Perfection: Dal Makhani (Creamy Black Lentils) » Hooked on Heat » a modern approach to everyday Indian cooking…
cafahl wants to cook this
4
Indian
Dinner
- 1/2 cup whole black lentils and a handful of dried red kidney beans, soaked overnight
- 1 large onion, finely chopped
- 1 medium-sized tomato, finely chopped
- 1 tbsp ginger-garlic paste
- 1 tbsp tomato paste
- 2 tbsp milk
- 1/2 tsp red chili powder
- 1 tbsp butter
- 2 tbsp cooking oil
- salt, to taste
HEAT oil in a pressure cooker and saute onions till lightly browned. Stir in salt, chilli powder, ginger-garlic paste, and tomato paste and fry for a few seconds.
ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.
IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.
SERVE warm with soft, fluffy Naans.
ADD in the chopped tomatoes and cook for a few minutes to combine well. Add lentils and beans, and enough water to cover them. Pressure cook for 15-20 minutes till lentils are soft and done. Stir in milk and let it come to a boil.
IN a separate pan, make a tempering by heating butter and whole garlic cloves slit in the middle. Stir the tempering into the lentils and garnish with fresh coriander leaves.
SERVE warm with soft, fluffy Naans.
Lentils
