File:Creamy Lentils (Dal Makhani) (2239000538).jpg

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Delicious comfort food

Recipe based on Madhur Jaffery's 'Flavours of India'

Soak 1 cup urad dal (black gram) + 1/3rd cup kidney beans (rajma) in water overnight. Cook the soaked beans in a pressure cooker for 15 minutes under pressure. Allow the pressure cooker to cool and let the pressure come down. Mash the beans coarsely with a masher. Add 2 finely chopped tomatoes + 125ml fresh double cream + 3 tsp (real) butter + 1 tsp chilli powder + 1 tsp garam masala (curry powder) + 1" freshly chopped ginger + salt and simmer for 30 minutes. Stir occassionally.

Heat 1 tbsp ghee (clarified butter) + 1 tbsp oil in a pan and add half of a finely sliced onion + 2 cloves chopped garlic. Fry while stirring until the onions and garlic are browned. Add the onion & garlic to the lentils and simmer for another 15 minutes. Garnish with corriander leaves and serve with roti / chapati.
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Source Creamy Lentils (Dal Makhani)
Author rovingI

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This image was originally posted to Flickr by rovingI at https://flickr.com/photos/70522326@N00/2239000538 (archive). It was reviewed on 26 February 2020 by FlickreviewR 2 and was confirmed to be licensed under the terms of the cc-by-2.0.

26 February 2020

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current13:33, 26 February 2020Thumbnail for version as of 13:33, 26 February 20201,560 × 1,460 (590 KB)Netha Hussain (talk | contribs)Transferred from Flickr via #flickr2commons

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