Dal Makhni Recipe
Boiled black lentils tempered with butter, ginger, fresh tomatoes and coriander
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Ingredients
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Lentils
Tempering
Finishing Touch
Method
Preparation of Lentils
- 1
Soak the Lentils
Rinse the black lentils under running water until the water runs clear. Soak them in 4 cups of water for at least 6 hours or overnight.
- 2
Cook the Lentils
Drain the soaked lentils and transfer them to a pot. Add 4 cups of fresh water and bring to a boil. Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the lentils are soft and tender. You may add more water if necessary.
Tempering and Cooking
- 3
- 4
Add Aromatics
Add 1 medium finely chopped onion and sauté until translucent. Add 1 tablespoon of grated ginger and 1 slit green chili, cooking for another 2 minutes.
- 5
Incorporate Tomatoes
Stir in 2 medium pureed tomatoes. Cook for about 5-7 minutes until the mixture thickens and the oil begins to separate from the masala.
- 6
Combine with Lentils
Add the cooked lentils to the tomato mixture. Stir well and season with salt to taste and 1 teaspoon of garam masala. Simmer on low heat for 15-20 minutes, allowing the flavors to meld together.
Finishing Touch
- 7
Final Garnish
Before serving, swirl in 1 tablespoon of cream and sprinkle with freshly chopped coriander. Serve hot with naan or rice.