Soak the lentils and beans separately overnight or for at least 8 hours.
Ingredients:
green lentils, Red bean
Description
Dal makhani is a luxurious vegetarian dish from Punjab, made with black urad lentils and beans, slowly cooked with butter and cream. Traditionally cooked overnight over a low flame, nowadays the process can be sped up using a pressure cooker. The rich, creamy sauce with a hint of smoke (often added using the dhungar method) makes this dish incredibly satisfying. Dal makhani is proof that vegetarian cuisine can be just as sophisticated and hearty as meat-based dishes. Perfect with basmati rice and naan bread.
Składniki (14)
Servings:
4
- green lentils 300 g
- Red bean 100 g
- Butter 100 g
- Fresh ginger 25 g
- Diced tomatoes 1 g
- 30% cream 150 ml
- Garlic 1 ząbek
- Fresh coriander (leaves) 0.0 pęczków
- Onion 0.0 szt.
- 🌿 Przyprawy
- Cumin 10 g
- Salt 24 g
- ✨ Opcjonalne
- Turmeric 8 g
- Coriander 8 g
- Garam masala 15 g
💰 Szacowany koszt dania:
~40.97 PLN
(10.24 PLN/porcję)
💡 Kliknij na składnik aby oznaczyć jako użyty
Preparation steps
1
2
Cook both separately until soft - lentils for about 45 minutes, beans for 60-90 minutes. Drain, reserving the water.
3
In a large pot, melt half of the butter. Sauté the chopped onion for 10 minutes until browned.
Ingredients:
Butter, Onion
4
Add grated garlic and ginger. Sauté for 2 minutes until fragrant.
Ingredients:
Garlic, Fresh ginger
5
Add all the spices (garam masala, turmeric, chili, cumin, coriander) and sauté for a minute, stirring.
Ingredients:
Garam masala, Turmeric, Cumin, Coriander
6
Add the tomatoes and cook for 10 minutes until they break down. You can blend it into a paste.
Ingredients:
Diced tomatoes
7
Add the cooked lentils and beans. Add 300ml of cooking water. Simmer on low heat for 30 minutes, stirring.
8
Finally, stir in the remaining butter, cream, and salt. Simmer for another 10 minutes. Sprinkle with coriander.
Ingredients:
30% cream, Salt, Fresh coriander (leaves)
Fun Fact
Dal makhani is often referred to as 'black lentils' due to the use of black urad lentils, which give the dish its unique flavor and texture.
Best for
Tips
🍽️
Serving
Serve dal makhani in deep plates, garnished with fresh coriander. It pairs perfectly with basmati rice and naan bread. Serve warm with a side of natural yogurt or pickles.
🥡
Storage
Store leftover dal makhani in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, use the microwave or warm it in a pan with a little water to achieve the right consistency.
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Comments (2)
Super! Nawet moje dzieci, które są wybredne, zjadły wszystko!
Mięso wyjmijcie z lodówki 30 min przed gotowaniem - lepiej się przyrumieni.
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