DAL MAKHANI (INDIAN BROWN LENTILS)
Steps:
- Place lentils and kidney beans in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain.
- Cook lentils, 5 cups water, and salt in a pot over medium heat until tender, stirring occasionally, about 1/2 hour. Remove from heat and set aside. Keep the lentils and any excess cooking water in the pot.
- Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute. Reduce heat to medium-low; add ginger, garlic, turmeric, and cayenne pepper. Stir to coat.
- Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted.
- Stir tomato mixture into the lentils, keeping any leftover cooking water from the lentils; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally with the lid off, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes.
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Abubakar Mughal
[email protected]I'm not sure what I did wrong, but my dal makhani turned out really bland. I followed the recipe exactly, but it just didn't have any flavor.
Amoako Foster Owusu
[email protected]This dal makhani recipe is a great way to introduce your kids to Indian cuisine. It's mild enough for them to enjoy, but it still has all the delicious flavors of traditional dal makhani.
SK Rahul
[email protected]I've made this dal makhani recipe several times and it's always a hit with my family and friends. It's a great dish to serve at a party or potluck.
Aqib Warraich
[email protected]This dal makhani recipe is a bit time-consuming, but it's definitely worth the effort. The end result is a delicious and hearty dish that's perfect for a special occasion.
Ujunwa Chukwu
[email protected]I'm not a big fan of lentils, but I really enjoyed this dal makhani. The sauce was creamy and flavorful, and the lentils were cooked perfectly. I would definitely make this dish again.
Kamran Alam
[email protected]This dal makhani recipe is a great way to use up leftover lentils. I had some cooked lentils in the fridge and I was looking for a way to use them up. This recipe was perfect! The dal makhani was delicious and it was so easy to make.
ali randhawa
[email protected]I followed the recipe exactly and the dal makhani turned out perfectly. It was so delicious that I ate two helpings! I will definitely be making this dish again.
Bully Maguire
[email protected]This dal makhani recipe is a must-try for any fan of Indian cuisine. The lentils are cooked to perfection and the sauce is bursting with flavor. I highly recommend serving it with basmati rice and a side of yogurt.
Lydia Newton
[email protected]I thought the dal makhani was just okay. The lentils were a bit mushy and the sauce was a bit bland. I've had better dal makhani at other restaurants.
Adnan Ali Khan
[email protected]The dal makhani was a bit too spicy for my taste, but overall it was a good dish. I would recommend using less chili powder if you don't like spicy food.
Tayler Bradford
[email protected]This was my first time making dal makhani and it was surprisingly easy! The recipe was clear and concise, and the dish turned out absolutely delicious. I will definitely be making this again.
sajwal prince
[email protected]I've made this dal makhani recipe several times now and it always turns out great. It's a delicious and hearty dish that's perfect for a cold winter night.
Sandeep M
[email protected]This dal makhani recipe is a keeper! The lentils were perfectly cooked and the sauce was rich and flavorful. I especially loved the addition of fenugreek leaves, which gave the dish a unique and earthy flavor.