There's dal and then there's dal makhani. This rich, creamy and luscious lentil stew is one for the special occasions. Best paired with ghee over rice or garlic naan.
Yield: 4 Servings
1 tbsp. ghee/vegetable oil 2 tbsp. butter/vegan butter
3/4 cup whole urad dal 1/4 cup red kidney beans
31/2 cups water for boiling beans 1/2 cup onions, finely chopped
1-2 serrano peppers, chopped (optional) 3 cloves garlic, crushed
1 inch ginger, crushed 1/2 cup tomato sauce
11/2 tbsp. Dal Masala 1 cup water
2 tbsp. heavy/cashew/coconut cream 2 tsp. sea salt or to taste
1. Soak lentils in overnight. Drain and rinse. Then cook them covered with 3.5 cups water and 1 tsp salt in a deep pot (about 45 minutes)
2. Mash half the dal with spoon. Keep the cooked beans aside
3. In a large saucepan, heat the ghee/oil and butter over medium heat. Ad the onion and sauté until translucent. Add the garlic, ginger, pepper and continue to sauté until the onion is golden.
4. Add the tomato puree, spice blend and mix well. Cover and cook--about 3 minutes.
5. Then add the cooked dal. Also add 1 cup water and 1tsp salt (add both as required). Reduce the heat to low and simmer the dal makhani uncovered for 20 minutes. Keep stirring often, so that the lentils don't stick to the bottom of the pan.
6. Add the cream and mix well. Cook for 5 more minutes.
Serve over steamed basmati rice, naan, roti or paratha.