Dal Makhani

Authentic Dal Makhani

1 Std Vorbereitungszeit

1 Std Cooking time

2 Portionen

Zutaten

Black Lentil • 80 g

Vegetable Oil • 10 g

Cumin Seeds • 10 g

Cardamom • 10 g

Cinnamon Stick • 10 g

Cloves • 10 g

Ginger Paste • 20 g

Garlic Paste • 20 g

Ground Turmeric • 10 g

Canned Tomato Puree • 30 g

Chili Powder • 10 g

Coriander • 10 g

Cream • 20 ml

Zubereitung

Schritt 1

Place Lentils And Kidney Beans In A Large Bowl; Cover With Plenty Of Water. Soak For At Least 2 Hours Or Overnight. Drain. Cook Lentils, Kidney Beans, 5 Cups Water, And Salt In A Pot Over Medium Heat Until Tender, Stirring Occasionally, About 1 Hour
Schritt 2

Remove From Heat And Set Aside. Keep The Lentils, Kidney Beans, And Any Excess Cooking Water In The Pot. Heat Vegetable Oil In A Saucepan Over Medium-high Heat. Cook Cumin Seeds In The Hot Oil Until They Begin To Pop, 1 To 2 Minutes
Schritt 3

Add Cardamom Pods, Cinnamon Stick, Bay Leaves, And Cloves; Cook Until Bay Leaves Turn Brown, About 1 Minute. Reduce Heat To Medium-low; Add Ginger Paste, Garlic Paste, Turmeric, And Cayenne Pepper
Schritt 4

Stir To Coat. Stir Tomato Puree Into Spice Mixture; Cook Over Medium Heat Until Slightly Reduced, About 5 Minutes. Add Chili Powder, Coriander, And Butter; Cook And Stir Until Butter Is Melted.
Schritt 5

Stir Lentils, Kidney Beans And Any Leftover Cooking Water Into Tomato Mixture; Bring To A Boil, Reduce Heat To Low
Schritt 6

Stir Fenugreek Into Lentil Mixture. Cover Saucepan And Simmer Until Heated Through, Stirring Occasionally, About 45 Minutes. Add Cream And Cook Until Heated Through, 2 To 4 Minutes.