
This being my last “weekday” off before heading back to the workforce. I decided to cook something out of the norm. I love lentils, but I’ve never made them in this manner. Dal Makahni literally translates to buttery lentils, and this dish lives up to its name with a creamy, buttery texture and spices that aren’t overwhelming. The recipe is based off of one found on Cantlivewithout. I made a few modifications… mostly either because I forgot to pick some things up or in the case of onion, I just love cooking with onions.
What you willl need:
- 3/4 cup Whole Urad Dal
- 1/4 cup Red Kidney beans
- 1/2 medium Yellow Onion
- 4 tbsp Tomato paste
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste (I didn’t have, so I crushed up 4 garlic cloves in a mortar)
- 1 tsp Garam masala
- 1/2 tsp salt, or to taste
- 1/2 tsp Chilli powder
- 4 tbsp Butter
- 1 tbsp Oil
- 1/4 tsp Cumin seeds
- 1/4 tsp Cumin powder (I didn’t have, so I crushed up the seeds that I did have… huzzah)
- 1/4 tsp Corriander powder (I substituted fennel)
- 1/4 tsp Turmeric powder (I substituted saffron)
- 1 tsp Kasoori Methi
- 1/4 cup Cream or low fat Half & Half (optional)
So, I purchased pretty much everything that I didn’t have in the cupboard from the nearest Indian market that I know of, India Bazaar on Okeechobee Blvd. I also went by Publix for items like the half & half and booze… can’t cook while sober. This is a law written somewhere, I’m sure of it.
Directions:
I began by first cooking the kidney beans in the pressure cooker. While this was taking place, I had the lentils soaking in some hot water. Do make sure you rinse your beans & check for pebbles before cooking, you’ll be using some of the broth (and I’d hate for your guys to enjoy gritty bean water).
Maybe about 20 minutes later, I added the lentils to the pressure cooker and let that go for a while. When my internal timer told me that it was nearing time for the beans to be tender, in a medium saucepan I heated the butter and olive oil. I then added the cumin seeds and cooked until fragrant.
Next comes the ground ginger, garlic paste (or mashed garlics in my case), yellow onion and tumeric (or saffron). I let that saute for a few minutes. Then, the tomato paste, chili powder, and salt. Let that cook on low for 8-10 minutes. Incorporate the beans and about 1/2 cup of their cooking water, the kasoori theri & garam masala. Allow this to cook on low for approximately 20-30 minutes.
When it’s ready, add the cream and remove off the heat.
Serve with naan or rice.
2 Comments
Cinthia Gibbens Stimson
Hi, I wanted to thank you for providing the photography credit on my photo, “Cooking in India,” which you have in your post. So many times, people will use the photo without any permission whatsoever, nor give the photographer. Credit. I truly do appreciate you including me on my work. Take care — and thank you again. -Cinthia
Lawrence
Anytime, it’s a beautiful photo and it’s only fair.