Receipe - Dal Makhani

Ingredients :

• 1 cup lentils
• 1/4 cup dry Moong dal
• 5 cups water
• 2 tbsp. salt
• 2 tbsp. vegetable oil
• 1 tbsp. cumin seeds
• 4 cardamom pods
• 1 cinnamon stick broken
• 4 bay leaves
• 6 whole cloves
• 1/2 tbsp. ginger paste
• 1/2 tbsp. garlic paste
• 1/2 tsp ground turmeric
• 1 pinch cayenne pepper or more to taste
• 1 cup canned tomato puree or more to taste
• 1 tbsp. chili powder
• 2 tbsp. ground coriander
• 1/4 cup butter
• 2 tbsp. dried fenugreek leaves

Method :

Place Moong dal in a large bowl; cover with plenty of water. Soak for at least 2 hours or overnight. Drain. Cook Moong dal in 5 cups water and salt in a pot over medium heat until tender stirring occasionally, about 1 hour. Remove from heat and set aside. Keep Moong dal and any excess cooking water in the pot. Heat vegetable oil in a saucepan over medium-high heat. Cook cumin seeds in the hot oil until they begin to pop, 1 to 2 minutes. Add cardamom pods, cinnamon stick, bay leaves, and cloves; cook until bay leaves turn brown, about 1 minute.

Reduce heat to medium-low; add ginger paste, garlic paste, turmeric, and cayenne pepper. Stir to coat. Stir tomato puree into spice mixture; cook over medium heat until slightly reduced, about 5 minutes. Add chili powder, coriander, and butter; cook and stir until butter is melted. Stir lentils, kidney beans and any leftover cooking water into tomato mixture; bring to a boil, reduce heat to low. Stir fenugreek into lentil mixture. Cover saucepan and simmer until heated through, stirring occasionally, about 45 minutes. Add cream and cook until heated through, 2 to 4 minutes. Watery mouth, isn’t it?