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Dal Makhani – Indian Lentil Stew
For the Ginger/Garlic/Chili Paste
- 2 dry, whole red chiles, preferably Kashmiri red chiles- deseeded and soaked for 10 minutes in warm water and then drained
- 1 inch piece ginger, peeled
- 2 cloves garlic
For the Dal
- 1 cup urad saboot (whole unskinned black lentils)*
- 1/2 cup red kidney beans
- 2 tbsp channa dal*
- 4 cups water
- 2 tbsp ghee (clarified butter) - or use regular butter
- 1 1/2 tsp salt, or to taste
- 1 cup tomato sauce
- 1/4 tsp nutmeg
- 1/2 tsp garam masala*
- 1 tsp roasted cumin powder
- 2 tbsp kasoori methi (dried fenugreek leaves)*
- 1/2 tsp red chili powder
- 1/2 tsp aamchoor powder (raw mango powder)*
- 2-3 tbsp unsalted butter
- 1/2 tsp black salt*
- 1 tsp ground coriander
- 2-3 tbsp fresh cilantro/coriander, finely chopped
- 1/2 tsp onion powder
Add before serving
- pinch garam masala
- 1 cup half and half
- Lime Wedges
- Cilantro, chopped
- Red Onion, chopped finely
Ingredients marked with an * can be found in Indian grocery stores.
- Rinse the lentils, red kidney beans and channa dal and add them to the pressure cooker with the 4 cups of water. Let them sit in the water while you prepare the other ingredients.
- Make a paste by grinding together the red chiles, ginger and garlic. You can use a mortar and pestle or try my method. I tried grinding them without much success in a mini Cuisinart so I removed some of the water for the recipe and added it to the paste mixture...worked like a charm.
- Combine all ingredients except the last measure of garam masala in the pressure cooker and set for 15 minutes on high; let pressure release naturally. Mash the lentils a little bit, add the pinch of garam masala and simmer.
- Add the half and half and continue to simmer for 5 minutes.
- Serve over rice and garnish with yogurt, chopped cilantro and diced red onion.
- Serve with Naan (optional).
I usually double it and then freeze leftovers. Works like a charm.