Creamy Beluga Dal Makhani (Print Version)
# Ingredients:
01 -
Fresh coriander for topping.
02 -
3 garlic cloves for tarka.
03 -
3 tablespoons ghee for tarka.
04 -
1 fresh hot red chili.
05 -
250g black beluga lentils.
06 -
Optional: a bit of butter for serving.
07 -
2 large onions.
08 -
1 teaspoon turmeric.
09 -
2 tablespoons ghee or other mild oil.
10 -
6 garlic cloves.
11 -
15g fresh ginger.
12 -
2 medium-sized tomatoes.
13 -
1 teaspoon ground coriander.
14 -
1 teaspoon paprika.
15 -
1 teaspoon garam masala.
16 -
1 teaspoon hot chili powder.
17 -
Salt and pepper, as much as you like.
# Instructions:
01 -
Top your dal with the tarka, sprinkle with coriander, and add that knob of butter if you want.
02 -
Warm ghee in a pan, toss in sliced garlic and chopped chili, and fry until both get a lovely golden color.
03 -
Tip the cooked spice blend into the pot with the lentils, add more water if you need, and simmer for about 5-10 more minutes.
04 -
Heat ghee, fry the ginger-garlic paste for a moment. Dump in all the ground spices and tomatoes. Cook everything together briefly.
05 -
Peel garlic and ginger, then mash them into a paste. Dice the tomatoes.
06 -
Rinse your lentils, cover with around 2.5x water, toss in onions and turmeric, and cook for 25 minutes at a gentle simmer.
# Notes:
01 -
It actually tastes even better the following day.
02 -
Change how thick it is just by adding more or less water.
03 -
Awesome with naan or just plain basmati rice.