Indiaas
Dal Makhani
Atelier Culinaire Blanc
Ingrediënten
4 p
- 200 g whole black lentils (urad dal), soaked overnight
- 50 g canned kidney beans, drained
- 2 tbsp butter + extra to finish, 1 tbsp oil
- 1 large onion finely diced, 4 garlic cloves grated, 2 tsp ginger grated
- 300 g canned plum tomatoes, blended
- 1 tsp each: ground cumin, ground coriander; ½ tsp garam masala; ¼ tsp chilli powder
- 100 ml double cream + extra to serve
- Salt, fresh coriander
Bereiding
- Boil soaked lentils in salted water for 45 minutes-1 hour until very soft. Drain; lightly mash one-third.
- Heat butter and oil; cook onion 15 minutes until deep golden. Add garlic and ginger; fry 2 minutes. Add spices; fry 1 minute.
- Add blended tomatoes; cook over high heat, stirring, for 10-12 minutes until fat separates.
- Add cooked lentils and kidney beans. Add 300 ml water. Simmer on very low heat for 1-3 hours, stirring every 20 minutes and adding water to prevent sticking.
- Pour in cream; simmer 10 more minutes. Finish with a knob of butter.
- Serve garnished with coriander and a drizzle of cream, with warm naan or steamed rice.