Masoor Dal Makhani- Serves 6
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This is my cheat recipe for the ever popular dal Makhani made with black lentils. Unlike the traditional recipe, this quick and easy version made with masoor sabut dal (whole red lentils) skips the overnight soaking and reduces the cooking time to literally minutes. Serve this hearty lentil dish with chapatis or even better sourdough rotis.
Ingredients for Masoor Dal Makhani1 cup masoor sabut (whole red lentils), rinse and soak in 2.5 cups water for at least one hour
3 tablespoons oil/ghee 1 tablespoon cumin seeds 125g onion, finely chopped 3 cloves garlic, finely chopped 1 tablespoon chopped ginger 1 fresh green chili padi, finely chopped 1/2 teaspoon turmeric powder 1/4 teaspoon chilli powder, optional 1 tablespoon coriander powder 1.5 teaspoons salt, or to taste 400g ripe Roma tomatoes, chopped 1 teaspoon garam masala 1 tablespoon lemon juice 2-3 tablespoons kasuri methi (dried fenugreek leaves) 1/2 cup Marigold King of Kings full cream evaporated milk or coconut milk or cooking cream 1 tablespoon butter, optional |
Recipe |
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