Dal Makhani

Ingredients for 4 servings:

• 250 g lentils, black, dried
• 500 ml water
• 100 g butter
• 150 ml whipped cream
• 250 ml tomatoes, pureed
• 3 garlic cloves
• 3 large onions
• 10 cm ginger root
• 2 tsp, heaped chili powder
• 2 tsp, heaped garam masala
• 1 tsp paprika powder
• 3 small cardamom pods, green
• 4 small cloves
• 2 tsp cumin
• 2 tsp salt
• 1 handful of coriander leaves, fresh
• 2 dashes of lemon juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Indian lentils, spicy

Bring water to a boil. Dice a garlic clove and add it to the water with the cardamom pods. Now add the lentils (do not add salt, or the lentils will not tenderize). Blend the ginger, the remaining garlic, and a little water into a paste. In a second pot, melt the butter and add the diced onions. After about 15 seconds, add the ginger and garlic paste. After 30 seconds, fry the remaining spices and salt together. After a minute, set the spiced butter aside. When the lentils are cooked until slightly al dente, drain them in a sieve and then mix with the spiced butter. After frying briefly, add the tomatoes, lemon juice, and heavy cream. Season to taste and sprinkle with fresh, chopped coriander. Serve with basmati rice.