Dal Makhani
Cooking in Sens
Cooking in Sens
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Ingredients

  • 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

Instructions

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