Eat East Indian

How to make Dal Makhani (Indian Lentils) at home. Lentils curry cooked with cream and a variety of Indian spices.

View the recipe video here: Dal Makhani recipe (Indian Lentils)!

Ingredients:

• 150g whole urad dal (black lentils)
• 50g rajma (red kidney beans)
• 50g channa dal (Bengal gram dal, also Ok to use chickpeas/garbanzo beans)
• 10g ginger, peeled
• 2 – 3 garlic cloves
• 2 green chillies
• salt to taste

For tadka

• 50g ghee
• 1 tspn cumin
• 2 – 3 garlic cloves
• pinch asafoetida powder
• 0.5 tspn fenugreek seed
• 100g tomato paste or puree

To finish

• 100g butter
• 30 ml cream
• 0.5 tspn or more chilli powder
• 0.5 tspn garam masala

Method

• Soak all of the lentils (urad, rajma and channa dal) in water for 6 hours, or preferably overnight. Wash four times, changing the water each time.
• Chop the garlic, ginger and green chillies finely.
• Boil all of the lentils with the ginger, garlic, green chillies and salt, and simmer until lentils are well cooked. Drain off excess water and mash the lentils lightly with the back of a ladle.
• To make the tadka, heat the ghee or oil in a heavy pan until hot, and add the cumin seeds and fenugreek seeds, and stir until they crackle.
• Add the garlic and fry until beginning to colour.
• Add the asafoetida powder and tomato puree and stir for a minute.
• Add to the cooked dal, mixing well. Bring the dal to the boil again, adding the chilli powder, butter and cream. Simmer gently for 30 minutes.
• Add the garam masala and adjust seasonings. YUM. Ready to serve!

Recipe and picture taken from Vege Yum and zoinkmediablog