MAKHANI DAL.
Ingredients
200 g Urid Dal (red, brown or green lentils can be used as a substitute)
4 tablespoons clarified butter
2 cloves of garlic, finely diced
1 onion, finely diced
5 cm fresh ginger, finely chopped
1 tbsp Dal Masala
1 tbsp Garam Masala
150 g cream, yogurt or sour cream
1 tbsp chili powder
Salt to taste
Fresh chopped herbs for garnish
preparation
1. Wash the lentils or beans and bring to a boil in fresh, unsalted water. If using beans, drain the soaking water beforehand if necessary.
2. Cook until the lentils or beans are tender, then drain.
3. Heat clarified butter in a pot, add garlic, onion and ginger and sauté until translucent.
4. Stir in Dal Masala, Garam Masala, chili powder and salt.
5. Add the drained lentils or beans, mix well and stir in the cream, yogurt or sour cream.
6. Bring to a brief boil and then simmer over low heat until creamy.
7. Garnish with fresh herbs and serve.
Tip
If using dried beans, they can be soaked overnight or cooked more quickly by adding 1 tablespoon of baking powder to the cooking water.
The story
Makhani Dal is a classic of North Indian cuisine. Traditionally, it is prepared with black lentils (urid dal) and gently cooked for hours until it reaches a creamy consistency. The name "makhani" means "buttery" and refers to the rich, velvety texture that makes the dish so popular.
