Dal Makhani
The king of Punjabi dishes- Dal Makhani. Although it takes half a day do cook this incredible dish, is so worth it! Rich and creamy by cooking the dal for hours and hours, it’s a true big batch job but I promise it won’t last very long.
Ingredients
500g urid dal (urad beans)
1/2 dl grated garlic
4 msk grated ginger
1.5dl tomato pure
1 tbsp salt
1 tsk chilli powder
2 msk garam masala
150 g butter
1.5dl cream
Method
Rinse the dal properly, 3 or 4 times until the water is clear. Add the lentils to a big pot and cover with cold water + 5 cm. It’s important that the lentils are covered with water at all times, so check the pot every now and then and add hot water if necessary. Bring to the boil and simmer for 2-3 hours until the lentils are creamy. You can test this by pinch one bean in between your fingers, it should be creamy and not grainy. If grainy cook further and try the pinch test again. When done, turn off the heat and let sit for 20 minutes. Rinse.
Boil 2.5 litre of water and pour over the lentils to cover. In a bowl, mix garlic, ginger, tomato, spices and salt to a paste. Add to the lentils together with the butter. Bring to a boil again and let simmer for 1.5 hours. You will see it starts getting creamy at this point by reducing the liquid and the lentils thickens the sauce. Keep an eye on the pot as you may need to add more water.
Add the cream and let simmer for another 15 minutes.
Enjoy with flatbreads and/or rice.
