Dal makhani


Slow cooking is the key to this fantastic Indian lentil dish. The flavors combine into something new that transcends the individual components of the dish. Keep the low and slow cooking time.


500 g urad dal (or really any lentils)

two 15 oz cans of kidney beans

50g butter

1 large yellow onion

1 4-inch ginger piece

12 cloves garlic

1 tbsp ground coriander

1 tbso ground cumin

1 tbsp turmeric

1 tsp cardamom

1 tsp cayenne

2 tbsp tomato paste

15 oz canned diced tomatoes


black pepper

2 cups milk


5-6 tbsp heavy cream


Soak the lentils and dry beans if not using canned overnight. Rinse and cook the next day. Preheat the oven to 212F.

Dice the onions and sautee over the melted butter. Add the grated ginger, crushed garlic, and all the spices. Cook for 30 seonds, then add the tomatoes. Stir in the beans.

Add the milk and add enough water to make a thick but liquidy soup. Season with salt and black pepper. Cover and move to the oven. Bake for 8 hours.

Add the cream and serve with naan bread.

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