Dal Makhni

Dal Makhni

By December 4, 2015

A smooth full bodied, rich flavour  vegetarian dish.

  • Prep Time : 15 minutes
  • Cook Time : 2h 15 min
  • Yield : 4



Directions: Soak the lentil and red kidney beans overnight (at least 6 hours). Drain, add 2 cups of water and cook them, preferably in a pressure cooker, for around 2 hours. Pass them through a food mill along with the cooking water, until slightly mashed. Meanwhile, heat the butter in a pan, add the cumin and the onions, sauté for 2 minutes while stirring constantly then add the garlic, ginger paste, green chilli, chilli powder, cinnamon, cloves, and turmeric powder, sauté for another 2 minutes. Add the chopped tomatoes and tomato purée, and let cook over low heat for nearly 5 minutes. While still cooking add the Dal mash, and stir while bringing it to a boil. Taste and add salt accordingly. Remove from heat, add cream and mix. Garnish with coriander leaves, and serve with pita bread, paratha or naan bread.

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

Leave a Reply

Your email address will not be published. Required fields are marked *

Human Test *