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Thursday, December 6, 2012,10:39 PM by
J.Sujatha

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MAKHNI DHAL

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Place the lentils, chillies, garlic, onion, water and the chopped ginger in a large heavy-based saucepan.
  • Bring to the boil, cover and cook for about an hour or until the lentils are tender. Stir occasionally, add extra hot water if needed.
  • Add the kidney beans and cook for another 20-30 minutes. Stir in the yogurt, tomato puree and the salt. Simmer at least for 5-7 minutes. Remove half a cup of lentils, mash and stir back in.
  • The Tarka: Heat the fats in a non-stick frying pan and sauté the onion and the remaining ginger for about 3-5 minutes or until golden.
  • Add the garlic paste and cook for 1 more minute. Add the tomatoes and cook at least for 5 minutes or until pulpy.
  • Stir the tarka into the lentils and cook over a low heat for another 3-5 minutes, mash the lentils lightly. The lentils should be thick and creamy.
  • Stir in the remaining spices and the coriander.

INGREDIENTS

  • 150 grams whole black gram, picked over and washed several times
  • 90 grams canned red kidney beans
  • 1 inch piece of fresh ginger, peeled, finely chopped
  • 1-2 green chillies, left whole
  • 1 teaspoon garlic, chopped
  • ½ small onion, chopped
  • 50 grams low-fat yogurt, beaten
  • 2 tablespoon tomato puree
  • 1 inch piece of fresh ginger, peeled, cut into fine shreds
  • 1 teaspoon garam masala
  • A pinch of dried mango powder
  • A handful of chopped fresh coriander
  • Salt to taste

Tarka

  • 2 medium tomatoes, skinned and chopped
  • 1 small onion, chopped
  • 2 teaspoon of unsalted butter
  • 25 ml IDHAYAM sesame oil
  • 1 teaspoon garlic paste

10 comments for “Makhni Dhal”

  • Posted Saturday, February 11, 2023 at 3:32:28 AM

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