Dal makhani with black beans
Curries With Bumbi · ♥ 2K likes · 79.8K views · 8 min video
Read about black beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ tsp salt
- 6 cloves garlic
- 2 inch ginger
- 2 tbsp butter
- 1 tsp Kashmiri red chilli powder
- 1 tsp salt
- 3 cloves garlic
- ½ tsp kasuri methi
- 2 tbsp butter
- 1 cup black beans
- ¼ cup pinto beans
- 1 tbsp salt
- water
Soak the black and pinto beans overnight in water with a tablespoon of salt; the salt softens the skins and keeps them from bursting.
- 1 tsp oil
- 3 cup hot water
Pressure cook the beans with salt, a teaspoon of oil and three cups of hot water for 25 minutes; let the pressure release naturally.
Pressure cooking the beans
- 2 whole tomatoes
- 1 tsp oil
Over medium heat warm a teaspoon of oil, then melt butter in it; add the tomato paste, cover against splatter and cook on medium-low, stirring now and then, until most of the water evaporates.
Add the cooked beans with their liquid and a little salt.
- 1 cup hot water
Mash some of the beans with a potato masher to thicken. Add a cup of hot water, bring to a boil, then cover on the lowest heat 15 minutes, stirring now and then.
Add a little kasuri methi and about half a cup more water if too thick.
- ½ cup water
In another pan on low heat, put the thin garlic slices into butter before it gets hot so they fry gradually and infuse the butter; at golden edges turn off the heat and pour into the beans.
- ½ cup heavy cream
Stir in half a cup of heavy cream, keeping a little back; drizzle the reserved cream over to serve.
Finishing with cream