Dal Makhani

Summary

Ingredients

• 250 g lentils, black, dried
• 500 ml water
• 100 g butter
• 150 ml whipped cream
• 250 ml tomatoes, passed
• 3 clove (s) garlic
• 3 large onion (s)
• 10 cm ginger root
• 2 teaspoons, heaped chili powder
• 2 teaspoons, heaped Garam Masala
• 1 teaspoon paprika powder
• 3 small cardamom pods, green
• 4 small clove (s)
• 2 teaspoons cumin
• 2 teaspoons salt
• 1 handful coriander greens, fresh
• 2 dashes lemon juice

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Instructions

1. Bring water to a boil. Dice a clove of garlic and add to the water with the cardamom pods. Now add the lentils (do not add salt, otherwise the lentils will not become soft).
2. Puree the ginger with the rest of the garlic and some water to make a paste. Melt the butter in a second saucepan and add the diced onions. After about 15 seconds, add the ginger and garlic paste. After 30 seconds, fry the remaining spices along with the salt. After a minute, the seasoned butter can be set aside.
3. When the lentils are lightly cooked to the bite, pour into a sieve and then mix with the seasoned butter. After sautéing it briefly, add the tomatoes, lemon juice and whipped cream. After seasoning, sprinkle with the fresh, chopped coriander.
4. Basmati rice goes well with it.