MAKHNI DHAL
Serves :
4
Preparation Time :
Cooking Time :
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
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