Dal Makhani
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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).
- 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.
- 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.
- Basmati rice goes well with it.
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