Dhal Makhani

Lentil delicacy flavoured with tomatoes, ginger, garlic and cream.

Ingredients

  • 200g uncooked black urad dhal
  • 50g uncooked red kidney beans
  • 4 medium-sized tomatoes, pureed
  • 3 medium-sized onions, finely chopped
  • 1½ tablespoons crushed ginger
  • 1 green chilli, finely chopped
  • 1 teaspoon garlic paste
  • 2 bay leaves
  • 2 tablespoons Kripa Desi Ghee/oil
  • 4 cloves
  • ¼ teaspoon Kripa Turmeric
  • 2.5cm stick cinnamon
  • 1 black cardamom, peeled
  • 5 green cardamoms, peeled
  • 1 teaspoon Kripa House Blend No. 27
  • 1 teaspoon Kripa Garam Masala No. 24
  • 2 tablespoons fresh cream
  • finely chopped coriander leaves (to garnish)
  • sufficient water to boil the dhal
Methods
  1. Wash and soak the dhal and red kidney beans in sufficient water for 8 hours.
  2. Pressure cook the dhal and red kidney beans in sufficient water along with salt, turmeric
    powder, cloves, bay leaves, cardamom, cinnamon, 1 tablespoon of crushed ginger and a
    tablespoon of ghee. Pressure cook first on a high flame. Simmer for 30 minutes or cook till
    the dhal is done. Set aside.
  3. In a heavy-based saucepan lightly heat the remaining ghee. Add onions and green chillies.
  4. Sauté on a low flame till the onions turn golden brown.
  5. Add the tomato puree and ½ a
    tablespoon of crushed ginger. Then mix in the garlic paste and add salt to taste. Sauté for a
    few minutes. Add red chilli powder and cumin powder. Sauté on a low flame till oil separates.
  6. Add the dhal to this mixture.
  7. Cook on a low flame for 15 to 20 minutes until the masalas and the dhal are well blended.
  8. Garnish with fresh cream and coriander leaves.
  9. Serve hot with chapattis or steamed rice.