So for a consistent, creamy and velvety Indian dal makhani, please follow the tips I’ve shared. Key tip number one he said is soaking the dal (lentils) overnight
I am sending this delicious dal/Lentils to this month Favorite recipes event. I am not a dal person, but my hubby is, and nowadays he eatschapathi/Roti for his dinner and I need to find some side dishes to go with it
The recipe I’m sharing today, Lasooni dal (garlic dal) is one of my favorite North Indian lentils dish, very easy to make and with a spicy garlic aroma that I just love it
Should Dal be classed as a soup. )Also, the addition of hard boiled eggs is another random thing, which I'm sure I've seen done before but couldn't find actual proof of, but I did impulse buy an egg slicer from Ikea and have been aching to find an excuse to use it ever since (and after making this soup, pretty much everything that I've cooked has been garnished with thinly sliced boiled eggs, plus all visitors to the Soup Labs have been serenaded by a tune plucked out on the wires of said slicer)Ingredients250g Yellow Lentils200g Green Beans3 Eggs 1 Onion1 Piece of Ginger4 Cloves of GarlicJuice of 1 Lemon 2tsp Turmeric1tsp Cumin1tbsp Tomato PureFresh CorianderSaltMethod1. Wash the lentils and add them to the pan, as well as 1. Simmer for 30 minutes, until the lentils are thoroughly cooked and starting to break up. 250g Yellow Lentils
Yellow lentils(Moogdal) along with bitter gourd. It also has bottle gourd(Lau), and as the bitterness blends with the soft bottle gourd and lentils, this dish does not taste that bitter, rather it has bitter-sweet medley
The menu is mostly Indian food and typically has dal fry (lentils with tempering), some kind of dry vegetable preparation (aloo gobhi, bharta, mattar paneer etc
Its crown is well-deserved - owing to its rich, creamy and spicy mouth-watering flavors, Dal Makhni / Dal Makhani can be served on its own as the main dish while other lentil preparations typically go well when accompanied by a side dish of veggies
There are more recipes made with Lentils in this blog. One of my favorite comfort food is just some warm phulkas with a bowl of Moong Dal and some yogurt
It can be made nice and creamy by adding fresh cream to it. Thus, I have adapted it to modern day method, using a pressure cooker to cook the lentils and then mixing it with onions tomatoes and spices
Now imagine that creamy goat’s cheese sauce slathered on top of a rich, autumnal mixture of puy lentils, mushrooms and thyme… it’s enough to make you swoon
Serve with your favorite condiments with slices of onions on the side or eat them like true Bengali does – as a side to Dal, (lentils) & Bhaat (white rice)
So many possibilites crowded my mind, but I knew rather quickly that I was just in the mood for some makhani, and if I couldn't make it chicken (see my recipe for murgh makhani, or butter chicken, here--plus a little history of the dish), then I could certainly make it with dal
A healthy and creamy staple food as it is very rich in proteins and fiber. Dal Makhani is a signature delicacy from Punjab and very famous in all over India
Creamy and rich from the butter, ghee (or oil) and double cream (oh don’t let that put you off. Strain the lentils and then place them back in the pan along with the drained tinned red kidney beans
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