Cooking in Sens

Dal Makhani

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45 minutes Inspiration for the dal: http://www.food.com/recipe/punjabi-dal-makhani-301613
3/4 cup dried whole black lentils, soaked overnight
1/3 cup dried kidney beans, soaked overnight
6 cups of the soaking liquid or water
1 tsp salt
1/2 tsp red chilli powder
1 inch of ginger, chopped
1 tsp ghee
4 tbsp ghee
2 tsp cumin seed
1 onion, chopped
1 inch ginger, chopped
8 cloves garlic, chopped
2 tomatoes, chopped
2 tbsp tomato paste
1/2 cup water
1/2 cup cream
1 tsp garam masala
4 tablespoons of ghee until they begin to pop, then add onion and fry until golden. Add ginger, garlic, tomatoes, tomato paste, cook for about 5 minutes, then add the cooked beans, lentils and water, simmering for 15 minutes Add the cream and garam masala and continue to simmer for an additional 5 minutes Serve with warm chapatis.
1 head of cauliflower, separated into florets
2 tbsp ghee
1 tbsp cumin seeds
1 onion, sliced
1 green chilli, seeded and sliced
1 red bell pepper, seeded and sliced
1/2 tsp chilli powder
1 tbsp ground coriander
1 tsp tumeric
1/4 cup water
Salt
5 minutes Stir in the cauliflower, cover and steam for

Ingredients