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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Nuruzzaman Islam
[email protected]This dal makhani recipe is a bit time-consuming, but it's worth the effort. The lentils are cooked perfectly and the sauce is rich and creamy. I served it with rice and it was a hit with my family.
Victoria berry
[email protected]This dal makhani recipe is a must-try for any fan of Indian food. The lentils are cooked to perfection and the sauce is rich and flavorful. I especially love the addition of ginger and garlic. They really add a depth of flavor to the dish.
Md tufajjul
[email protected]This dal makhani recipe is easy to follow and the end result is delicious! The lentils are cooked perfectly and the sauce is creamy and flavorful. I served it with rice and it was a hit with my family.
namakula nabiirah
[email protected]I'm a big fan of dal makhani, and this recipe did not disappoint. The lentils were cooked perfectly, and the sauce was rich and creamy. I especially love the addition of garam masala. It really gives the dish a unique flavor.
Tom Sixone
[email protected]This recipe was a bit too spicy for me. I had to add some yogurt to cool it down. Other than that, it was a good recipe. The lentils were cooked well, and the sauce was flavorful.
Teo Blake Futivić
[email protected]The dal makhani turned out great! The lentils were cooked perfectly, and the sauce was rich and creamy. I followed the recipe exactly, and it was easy to make. I will definitely be making this again.
ONLY PLAYING
[email protected]This dal makhani recipe is a bit bland for my taste. I had to add a lot of extra spices to make it flavorful enough. Overall, I was disappointed with this recipe.
JSR Writes
[email protected]I've made this dal makhani recipe several times now, and it's always a hit. It's a great way to use up leftover lentils, and it's also a very affordable meal. I love the fact that it's also a healthy dish.
Asraf Uddin
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The dal makhani is absolutely delicious! The lentils are cooked perfectly, and the sauce is rich and creamy. I served it with rice and yogurt, and it was a perfect meal.
agate Agapova
[email protected]I'm not usually a big fan of lentils, but this dal makhani recipe changed my mind! The lentils are cooked perfectly, and the sauce is so flavorful. I especially love the addition of fenugreek leaves. They really add a unique flavor to the dish.
Boba Playzz
[email protected]This dal makhani recipe is a keeper! It's so flavorful and comforting, and it's easy to make too. I especially love the way the lentils and tomatoes cook together to create a rich, creamy sauce. I served it with rice and naan, and it was a hit with m