Dal Makhani
Dec. 31st, 2012 05:54 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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omnomnomI had some spare time today and ended up making this dal makhani recipe. It's the second time I've made it, and it is just as amazing as I remembered. It has a lot of butter and cream in it, so it's not for everyone, but that's probably what makes it so delicious.
Dal Makhani
Overnight, soak:
1 c. urad dal
2 T. red kidney beans
4 c. water
In the morning, drain the beans, then add 4 c. water along with:
1 c. onions, finely chopped
2 T. ginger, finely chopped
1/2 c. canned tomatoes, drained
1 c. plain yogurt
1/2 t. cardamom
1 T. coriander
1/2 t. red pepper
2 t. kosher salt (I use iodized salt, and put it in after about 3 hours of simmering, rather than at the beginning)
8 T. butter or 6 T. ghee
Bring to a boil, then simmer on low for 5 hours. When finished, puree 2-3 cups of cooked beans.
While the beans cook, prepare the perfumed butter:
4 T. veg oil or ghee
1.5 t. cumin seeds
1 cup of finely chopped onions
Heat veg oil (or ghee) over medium-high heat in a small skillet. When very hot, add cumin seeds and cook until they turn dark brown (about 10 seconds). Add onions, and cook while stirring continuously until light brown (about 10 min.).
Once the beans have cooked, add the perfumed butter, 1/2 c. heavy cream, and 1/4 c. chopped cilantro. Serve over rice.
You can freeze, though I never actually have enough left to do that. :)
Dal Makhani
Overnight, soak:
1 c. urad dal
2 T. red kidney beans
4 c. water
In the morning, drain the beans, then add 4 c. water along with:
1 c. onions, finely chopped
2 T. ginger, finely chopped
1/2 c. canned tomatoes, drained
1 c. plain yogurt
1/2 t. cardamom
1 T. coriander
1/2 t. red pepper
2 t. kosher salt (I use iodized salt, and put it in after about 3 hours of simmering, rather than at the beginning)
8 T. butter or 6 T. ghee
Bring to a boil, then simmer on low for 5 hours. When finished, puree 2-3 cups of cooked beans.
While the beans cook, prepare the perfumed butter:
4 T. veg oil or ghee
1.5 t. cumin seeds
1 cup of finely chopped onions
Heat veg oil (or ghee) over medium-high heat in a small skillet. When very hot, add cumin seeds and cook until they turn dark brown (about 10 seconds). Add onions, and cook while stirring continuously until light brown (about 10 min.).
Once the beans have cooked, add the perfumed butter, 1/2 c. heavy cream, and 1/4 c. chopped cilantro. Serve over rice.
You can freeze, though I never actually have enough left to do that. :)
no subject
on 2013-01-04 04:21 am (UTC)