Dal Makhani
A hearty legume or lentil dish finished with aromatic spices.
Ingredients
- Whole black urad dal250 g
- Red kidney beans100 g
- Tomatoes300 g
- Cream150 ml
- Butter30 g
- Garam masala1 tsp
- Salt1 tsp
- Black pepper0.5 tsp
Instructions
Rinse the legumes or lentils in the recipe until the water runs clear.
Cook them in water until soft, skimming foam and keeping a gentle simmer.
Separately make the tempering with fat, onion or garlic, and the listed spices.
Stir the tempering into the cooked base until creamy.
Simmer for a few more minutes so the spices bloom and the flavor settles.
Serve with rice, flatbread, or a yogurt side if traditional for the dish.
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