Entrees · Vegetarian

Daal Makhani

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Ingredients:

For Daal Prep For Masala:
3/4th  cups Whole Urad Daal  washed 4 tbsp. butter or ghee
1/4th cups Red Kidney Beans washed 1 medium onion thinly sliced
6 cups Water 4 Roma tomatoes
½ tsp salt 1 tsp Ginger paste
1 tsp red chilli 1 tsp Garlic paste
½ tsp Ginger paste 1 tsp salt
½ tsp Garlic paste ½ Jalapeño finely chopped
½ cup cream
*additional butter for serving ½ tsp garam masala
½ tsp dry fenugreek (methi)
2 cups water

Directions:

Daal Prep:

  1. Add all Daal prep ingredients in a crockpot and leave on high for 5 hours (8 hours on low) or until kidney beans are completely tender. You want them to be soft enough to mash with the back of a spoon.

 

Note:    

You can boil the daal in whichever way you care comfortable. Pressure cooker, crockpot, or soaked overnight and boiled on the stove. I used the crockpot and they came out great.

 

Masala Directions:

  1. In large pan, melt butter on medium heat
  2. Add onions and fry until golden. Remove pan from heat
  3. Strain out onions and place in blender ( or food processor) with tomatoes and puree
  4. Return pureed mixture to pan and return to stove
  5. Add jalapeño, 1 tsp salt, ginger paste, and garlic paste to pan, and on medium heat fry mixture until it darkens slightly and the oil separates from it. (About 6 minutes) Stir every couple minutes to avoid sticking to pan. (Keep lid on in between stirring as the mixture will splatter)
  6. Strain daal (Retain the water. You should have about 2 cups of liquid remaining )
  7. Reduce heat and Add lentils to pan and using the  back of cooking spoon mash approximately 3/4th of the lentils.
  8. Add leftover water from crockpot and an additional 2 cups
  9. Cover and reduce to a simmer for 5 minutes.
  10. Add half of the cream and garam masala and cover again for 10 minutes.
  11. Can add more cream and garam masala according to taste.
  12. At this time if the daal seems too runny then increase heat and let it thicken until desired consistency is achieved.
  13. Reduce heat to low, add Methi and cover for an additional 2 to 3 minutes.
  14. Add a small amount of butter in individual servings and serve with hot naan

Enjoy!

Note:

This daal can be made a day in advance as it reheats very well. Just be sure to leave a little excess liquid as it will thicken as it cools.

Makes 6 to 8 servings.

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