Continuing with my experiment with curries you will find on the menu in an Indian restaurant, here is a delicious vegetarian recipe. I have been trialing chapatis for our weeknight dinners on and off lately, so when I planned to make a curry that incorporated lentils, I went with dal makhani. Reason being, I have never really made it before and it sounded a bit more fancy than regular dal 🙂
Believe it or not, I don’t order this if I ever eat at an Indian restaurant. I always would think, its only dal, it will be so boring … and then I made it at home and I have now changed my mind! This recipe is not spicy, but its creamy and super delicious. It’s a perfect combination with butter naan or a roti of some sort … if you don’t have that, make a jeera rice or cooked basmatic rice (add a dash of ghee once cooked to make it extra amazing).
Another quick and easy Indian recipe … Hope you enjoy it!
- Begin by cooking the urad dal with a couple of cups of water in the pressure cooker. I let it go for quite a few whistles as I wanted the dal to cook through really well.
- Once the dal is cooked and ready, heat the ghee in a pan. Add the cumin seeds, onion, ginger and garlic paste and saute until the onions have softened.
- Add the can of tomatoes, a cup of water and chili powder. Season with salt. Let this cook on medium heat for about 10mins.
- Next the cooked dal goes in. Mix well together and mash the dal as you stir all the ingredients together. Mashing some of the dal helps get the thick creamy consistency of this curry.
- Let the dal makhani cook on medium low for about 7-10mins. The curry will be quickly done, as we already cooked the dal.
- Final step is to add the heavy cream and the freshly chopped coriander leaves when the makhani is done.
- Serve your delicious and creamy Dal Makhani right away with some delicious butter naan.