John Myers
Contents
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Ingredients
Dal Makhani
- 200 g Mountain lentils black
- 100 g Lentils
- 100 g Canned kidney beans
- 1 tbsp Ghee
- 1 tsp Cumin
- 2 tbsp Ginger paste
- 2 tbsp Garlic paste
- 1 Onion
- 1 tsp Coriander seeds
- 600 g Strained tomatoes
- 1 tbsp Turmerik turmeric spice
- 1 tbsp Chili powder
- 3 tsp Salt
- 2 tbsp Garam masala
- 1 Cinnamon stick
- 2 tbsp Butter
- 200 ml Cream
Paratha bread
- 500 g Flour
- 4 tbsp Ghee
- 1 tsp Salt
- 200 ml Water
Instructions
Dal Makhani
- Wash the lentils and beans and soak them in water overnight. Cook the lentils and beans together with plenty of water in a steamer for 20 minutes. Do not drain the water after boiling!
- Meanwhile, melt the ghee in a pan, sweat the cumin seeds, ginger and garlic paste and the mashed onion. Add coriander seeds and tomato puree and simmer for about 10 minutes. Stir in the remaining spices and simmer for another 20 minutes until a mushy consistency has formed.
- Add the spice and tomato puree to the cooked lentils, mix, add a little water if necessary. Add the cinnamon stick and butter and simmer for at least 1 hour at low to medium temperature, stirring frequently.
- Before serving, add 150ml of cream to the dish. When serving, drizzle 3 to 4 teaspoons of cream directly onto the filled plate and, depending on your taste, garnish with fresh coriander.
Paratha bread
- Knead the ingredients into a smooth dough and cover in the refrigerator for at least 30 minutes.
- Preheat the oven to 250 degrees including the baking tray (no convection). Shape the dough into small balls and roll them out into a circular, flat shape. Brush with melted ghee and lightly dust the oily surface with flour.
- Fold the flat dough towards the middle and roll it out flat again. Brush with ghee again and dust with flour, fold towards the center and roll out flat. Place the dough on the hot baking sheet and bake at 200 degrees for about 5 to 7 minutes.
Nutrition
Serving: 100gCalories: 246kcalCarbohydrates: 26.8gProtein: 6.8gFat: 12.3g
