MithoDal Makhani
Dal Makhani is rich and comforting, especially when paired with naan or rice.
Ingredients
- 1 cup Whole black urad lentils
- 1/4 cup Red kidney beans (rajma)
- 80 g Butter
- 1/2 cup Fresh cream
- 1 1/2 cups Tomato puree
- 2 tbsp Ginger-garlic paste
- 1 1/2 tsp Kashmiri red chili powder
- 1/2 tsp Garam masala
- 1 tsp Kasuri methi (dried fenugreek leaves)
- to taste Salt
Steps
- Serves 4. Soak the urad and rajma together overnight in plenty of water.
- Drain, then pressure cook with fresh water and salt for 35-40 minutes until the lentils crush without any resistance.
- Mash about a quarter of them against the side of the pot to thicken the dal naturally.
- In a heavy pan, melt half the butter, fry the ginger-garlic paste, add the chili powder and tomato puree, and cook 10 minutes until it darkens.
- Tip in the cooked lentils with their liquid and set the heat as low as it will go.
- Simmer uncovered for 60-90 minutes, stirring every 10 minutes and adding hot water as it tightens, until the dal turns dark, glossy and creamy. The long, slow cook is what separates this from an ordinary dal.
- Stir in the cream, the rest of the butter, garam masala and crushed kasuri methi, and serve with rice or naan.
Nutrition
| Per serving (1 bowl · without rice) | Per 100 g |
|---|---|
| 419 kcal | 147 kcal |
| Protein: 16.5 g | 5.8 g |
| Carbs: 42.2 g | 14.8 g |
| Fat: 22.2 g | 7.8 g |
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