Dal makhani creamy Indian black lentils in buttery sauce

Name: Dal makhani creamy Indian black lentils in buttery sauce
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 portions
Ingredients: 250 g lentils; 1 tin kidney beans; 30 g ghee; 30 g butter; 100 ml whipping cream; 50 g tomato paste; 1 pc onion; 4 cloves garlic; 15 g ginger; 1 teaspoon turmeric; 1 teaspoon garam masala; 1 teaspoon cumin; 1 teaspoon ground coriander; 1 teaspoon ground chili pepper; salt

Eduard LáskaSpicyIndian Cuisine x se líbilo

Dal makhani is one of the most celebrated dishes of North Indian cooking, served in Punjab at festivals and on ordinary evenings alike. Black urad lentils are slowly simmered together with red kidney beans in clarified ghee, tomatoes and fragrant spices. The long gentle cooking of the pulses releases their starch, so the sauce thickens and turns silky. The dish is finished with butter and cream, which give it its signature smoothness. It is served with warm naan bread or basmati rice.

Příprava: 15min

Vaření: 40min

CELKOVÝ ČAS: 55min

Step by step process

Spiced base

1
Dal makhani owes its flavor to slowly toasted spices. Melt the ghee in a pot. Fry the chopped onion in it until golden, about 8 to 10 minutes. Add the pressed garlic and grated ginger and cook for another 2 minutes. Add the turmeric, ground coriander, chilli and cumin and stir for roughly 30 seconds until fragrant.

Lentils in tomato sauce

2
Add the tomato paste and toast it, stirring constantly, for 3 to 4 minutes. Add the rinsed black lentils and drained red kidney beans. Pour in 600 ml of water and bring to a boil. Lower the heat, cover with a lid and simmer for 25 to 30 minutes until the lentils are tender. Season with salt at the end.

Creamy finish

3
Stir in the garam masala, butter and heavy cream. Simmer everything gently for 2 to 3 minutes until the sauce comes together into a smooth, silky texture. Serve with warm naan bread or basmati rice and sprinkle with fresh cilantro.