Dal Makhani (Creamy Black Lentil Stew)
Are you looking for a comforting dish that transports you directly to North India? This Dal Makhani is a hug in a bowl. The black lentils, slowly simmered in a creamy tomato and cream sauce, offer a velvety texture and deep flavors, enhanced by garam masala and cumin. It's an iconic dish from Punjab, often served at weddings and festivals, but you can easily make it at home for a cozy dinner. Take your time to enjoy it with good naan bread and let yourself be enchanted by the spices.
Ingredients
- black lentils (urad dal)200 g
- onion1 large
- garlic cloves4
- fresh ginger2 cm
- canned crushed tomatoes200 g
- heavy cream100 ml
- butter2 tablespoons
- garam masala1 teaspoon
- ground cumin1 teaspoon
- turmeric1/2 teaspoon
- cayenne pepper (optional)1/2 teaspoon
- fresh cilantroa few sprigs
- vegetable oil1 tablespoon
- saltto taste
Instructions
- 1
Rinse the black lentils and soak them in cold water for at least 1 hour (preferably overnight). Drain them.
- 2
Heat the oil and butter in a large pot. Add the finely chopped onion, pressed garlic, and grated ginger. Sauté for 5 minutes over medium heat until the onion is translucent.
- 3
Add the spices (garam masala, cumin, turmeric, and cayenne) and stir for 1 minute. Incorporate the crushed tomatoes and let simmer for 5 minutes.
- 4
Add the drained lentils and cover with water (about 500 ml). Bring to a boil, reduce the heat, cover, and simmer for 35-40 minutes until the lentils are tender and the sauce thickens.
- 5
Add the heavy cream, stir gently, and adjust the salt. Heat for another 2 minutes without boiling.
- 6
Serve hot, sprinkled with chopped fresh cilantro and a drizzle of cream. Accompany with basmati rice or naan bread.
🍽️ Rejoignez BantajCuisine gratuitement
Sauvegardez vos recettes, créez des collections et accédez au Mode Cuisine.
Avis
(0)Aucun avis. Soyez le premier a noter cette recette !