I recently had a fantastic cooking class where we prepared one of my favorites: Dhal Makhani.
It was a huge hit and so I wanted to share it with you all.
Dhal or lentils and makhani (butter) make a beautifully creamy, savoury and nourishing delight. This gourmet vegetarian dahl originates in my home state of Punjab in India and is traditionally cooked over night on hot coals. In the morning, families blend yogurt to get the fresh makhan (butter) for this unique dish.
Here's what you will need:
It was a huge hit and so I wanted to share it with you all.
Dhal or lentils and makhani (butter) make a beautifully creamy, savoury and nourishing delight. This gourmet vegetarian dahl originates in my home state of Punjab in India and is traditionally cooked over night on hot coals. In the morning, families blend yogurt to get the fresh makhan (butter) for this unique dish.
Here's what you will need:
Ingedients Black Lentils 1 Cup Kidney beans 1/2 Cup Split Peas 1/2 Cup Cumin 1 TBSP Corriander Seeds 1 TBSP Onion 1 Ginger 1/4 Cup Garlic 1/4 Cup Tomato 2 Garam Masala 1 TBSP Cream 35% 1 Cup Butter 1/2 Cup Cooking Oil (Your choice) Salt & Pepper Water 5 Cups Process 1. Soak lentils over night. 2. Add the oil to a pot and saute cumin and corriander untul browned. Add ginger and garlic and sauted well. Add chopped onion and fry until brown. Add chopped tomoatoes and fry until soft. Add garam masala, salt and pepper. 3. Drain lentils and add to pot with 5 cups hot water. When water boils, turn to medium and cook until lentils are soft (approx 1 hour). 4. Add butter and then cream. 5. Stir and enjoy! *Serve with your choice of Jeera rice or chapati |