Dal Makhani and a Curry Pot Luck
Flavors of the Sun
Flavors of the Sun
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  • 2 cups red
  • 1/4 cup chopped garlic
  • 4 serrano chiles
  • 3 tablespoons chopped ginger
  • 1 medium red onion
  • 2 tablespoons ghee
  • or butter
  • 5 cardamom pods
  • 2 bay leaves
  • 1 can chopped tomatoes with juice
  • 2 tablespoons ghee
  • 1 teaspoon cumin seeds
  • 1 cup finely chopped red onion
  • Salt to taste
  • 1/2 teaspoon chile powder
  • 1 1/2 teaspoons garam masala
  • 1 teaspoon turmeric
  • 1/2 cup cream
  • 2 tablespoons butter or ghee
  • 5 minutes Reduce the heat to medium and add the tomatoes, salt, chile powder (if using), garam masala, and turmeric. Cook for 3 minutes, stirring constantly. Reduce heat, add lentils and cook for 15 to 25 minutes (depending on the type of lentils used), adding a bit of water as needed if the lentils seem dry. When the lentils are soft, check and adjust the seasoning.Add the cream and butter or ghee. Simmer for 2 or 3 minutes more. Add a bit of lime juice, if you like a slightly tart edge to the flavors. Let sit for a minimum of one hour to allow flavors to develop. Serve garnished with cilantro and chopped tomatoes. Serve with rice and freshly-cooked chapatis or naan.©Victoria Challancin. All Rights Reserved.Like life and love, recipes are meant to be shared, but please ask permission before using text or photos. Thanks!Victoria Challancin



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