DAL MAKHANI – THE GIFT FROM AN INDIAN SUMMER

 In My Blogroll, My Little Book of Recipes

Conor spent all summer living in India. Aside from learning plenty about culture, life and all things India-ish, he came home with a new found love for an Indian dish called Dal Makhani.

Honestly, I was skeptical at first. The dish doesn’t exactly look like the most appetizing. But then you taste it and well…. I’m thoroughly converted.

For the first time in my entire blogging history, here’s a recipe. Do I need to food blog more? The answer to which is obviously yes. At least I’m getting off to a good start.

DAL MAKHANI:

Lentils and kidney beans in water…

Ingredients:

Red Kidney Beans – 150g
Fresh Cream – 2 tablespoons
Black Lentils – 150g
Water – 1/5 litre
Salt – 2 teaspoons
Black Cardiman Pods – 4 cloves
Red Chili Powder – 2 teaspoon
Ginger – chopped, tablespoon
Butter – 1 tablespoons
Oil – 3 tablespoons
Cumin seeds – 1 teaspoon
Garlic – crushed, 5 cloves
Onion – Chopped, 1
Tomatoes – 2 large
Tumeric – 1/2 teaspoon
Milk – 250mls
Garam Masala powder – 2 teaspoon

Serves: 4 people
Time: 40mins

1. Soak 150g of kidney beans and 150g of black lentils in water.

2. Drain off the dirty water and add half a litre of water to them and four cloves of black cardiman (squashed) and boil for 30 minutes.
3. In a frying pan add 3 tbs of oil and 1 of butter, then add 1tsp of cumin seeds and add 5 cloves of garlic and one onion (all finely diced).
4. When golden then add 2 tomatoes (finely diced) and add 2tsp of garam masala, 2 tsp of red chilli powder, 2 tsp of salt and half a teaspoon of tumeric.
5. Then mix all the ingredients together in the pan.

6. Then add the lentils and kidney beans (water should be absorbed by now) to the pan and add 250ml of milk and 2tbs of cream and simmer for 5 minutes
7. Serve with lots of naan bread!

 

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