Dal Makhani
've always been a fan of Indian foods because so many of the dishes are vegetarian and still so full of flavor. Making Indian food at home can be a bit intimidating however because it seems like it involves so many ingredients. But the fact of the matter is that when you purchase the spices and such you'll use them over and over again in your dishes. Things like cumin, coriander, and turmeric are often staples (this recipe actually is made from ingredients you likely already have in your pantry). What's more, this dish is made with lentils, a low impact legume loaded with protein, fiber, and lots of great nutrients.
Traditionally this dal was cooked on a low flame for hours over charcoal. This gave it a creamier texture. It had 'malai' (cream) or fresh butter added to it. When cooked at home today, more moderate amounts of cream or butter are used. Dal makhani is a type of dal eaten in India (in the states of Punjab, Haryana, and Delhi) and it is usually served with naan.
INGREDIENTS
| 1/2 cup | whole black lentils and a handful of dried red kidney beans, soaked overnight water, as needed |
| 2 tbsp | canola oil |
| 1 large | Vidalia onion, finely chopped |
| 1/2 tsp | red chili powder |
| 1 tbsp | tomato paste |
| 1 medium‑sized | tomato, finely chopped |
| 2 tbsp | milk |
| 1 tbsp | butter |
| 3 | cloves of garlic |
| salt, to taste | |
PREPARATION:
- Heat oil and saute onions until lightly browned. Stir chili powder 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. Cook for 15 to 20 minutes until 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. Season with salt.
- Serve with naan.
Recipe: Hooked on Heat
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