Dal makhani
Curries With Bumbi · ♥ 3.2K likes · 46.3K views · 5 min video
Read about pinto beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 250 g tomatoes
- 2 tsp salt
- 1 cup urad dal
- ¼ cup pinto beans
Combine a cup of whole urad dal with about a quarter cup of pinto beans (or red kidney beans).
Dal makhani and its lentils
Discard the water and rinse again; put in an Instant Pot or stovetop pressure cooker with 4 cups hot water and a teaspoon of oil.
Pressure cooking the lentils
- 4 cup hot water
- 1 tsp oil
Pressure cook 25 minutes in an Instant Pot, or 23 minutes in a stovetop pressure cooker; a slow cooker on low makes them creamier.
Heat a pan over medium heat; add a heaped tablespoon of ghee and a teaspoon of cumin seeds, with the ghee not too hot so the seeds do not burn and turn bitter.
- 1 tbsp ghee
- 1 tsp cumin seeds
- 1 tbsp ginger garlic paste
Add a tablespoon of ginger garlic paste and fry on low heat a few seconds; it splatters.
- 1 tsp Kashmiri chilli powder
- water
Add the tomato puree and cook on medium-low until thick and jam-like.
- 1 tbsp sweet paprika
Add the cooked lentils and beans, salt to taste and a tablespoon of sweet paprika for color.
Cooking the tomato down
Mash the lentils lightly with a potato masher for creaminess and thickness.
- 3 tsp butter
Simmer on low about 15 minutes, stirring from time to time so the lentils do not catch and burn; add a teaspoon of butter at a time, three in all.
- 2 tsp kasuri methi
- 1 tsp sugar
- 3 tbsp heavy cream
Add 2 heaped teaspoons of kasuri methi, a teaspoon of sugar if needed after tasting, and 3 tablespoons of heavy cream.
Kasuri methi, sugar and cream