Dhal Makhani
A typical Punjabi-style dish and the addition of butter and cream makes it very rich.
Serves: 4 - 6 Ready in: 50 minutes
Introduction
Kevin (Rafi's son) had this dish many times whilst touring Rajasthan, it often featured on their famous thalis and goes excellently with naan bread. As a really authentic touch, a lump of hot charcoal is added to the pan with a drop of ghee on it to infuse a deep smoky flavour.
Ingredients
Serves 4 - 6 |
| 1 cup black dhal (soaked overnight) |
| 1 Tinned Red Kidney Beans |
| 25g butter |
| 1 tbsp oil |
| 1 tsp Cumin Seeds |
| 1 onion (finely chopped) |
| 1/2 tsp Chilli Powder |
| 4 garlic cloves (finely chopped) |
| 2 inch ginger (grated) |
| 2 tbsp Tomato Puree |
| 1 tsp Rafi's Garam Masala |
| Pinch of Dried Fenugreek Leaves |
Instructions
- Heat the vegetable oil and butter in a large saucepan, add the cumin seeds and fry for 2-3 minutes.
- Add the onion, garlic, ginger and chilli powder, and fry until the onion is soft.
- Add the tomato purée and fry for a further 3 minutes.
- Add the drained lentils and kidney beans and cover with water. Bring to the boil, cover and reduce the heat, and simmer gently for at least 20 minutes or until the lentils are soft.
- Using a stick blender blitz for 1 minute, retaining some texture. Add hot water if it is too thick - it should have a thick yet pouring consistency.
- Once the lentils are cooked, add the garam masala and methi leaves and cream. Season and serve hot.
