Dhal Makhani
The spices really make this dish shine! Taste Master Season 5 finalist Renuka Lallbahadur shares her secrets.
Recipe by: Renuka Lallbahadur
Ingredients:
- ½ cup ghee
- 1 cinnamon stick
- 1 bay leaf
- 1 onion, thinly sliced
- 1 sprig curry leaf
- 1 tsp cumin seeds
- 1 green chilli finely chopped
- 1 tsp ginger and garlic
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp garum masala powder
- 1 – 2 Tbsp masala/curry powder
- 2 Tbsp tomato paste
- ½ tsp sugar
- 1 tin Moong dhal (green dhal or 1 can of cooked brown lentils)
- 1 tin red kidney beans with liquid
- 1 cup fresh cream
- Salt to taste
- To serve:
- Freshly chopped coriander
- Handful of crispy fried onions
- Fresh cream
- Naan, roti or rice
How To Make Dhal Makhani
- Heat in large pot over medium heat, add ghee, onions, cinnamon stick, bay leaf, curry leaves, chopped chilies and cumin seeds.
- Sauté until the onions are translucent.
- Add masala/curry powder, ginger and garlic paste, cumin powder, coriander powder and garum masala.
- Stir to combine and cook for 30 seconds, then add tomato paste, sugar and stir.
- Add in Moongh dhall, red kidney beans, season with salt & pepper.
- Cook for a few minutes, then use a potato masher or the back of a spoon and smash the beans.
- Leave some chunky for texture, then add in fresh cream and coriander, cover with a lid and allow it cook until thickened.
- Add dhal Makhani to a bowl, serve with crispy fried onions, chopped coriander and a swirl of fresh cream.