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Wednesday, October 28, 2009

Daal Makhani

Pardon my Daal
Lemony, buttery. Doesn't get better than this!


(serves 2)
(prep time 40 mins + 1 hour soaking)

You will need

Channa daal 1 cup (soaked for about 1 hour)
Green chilies 2 tsp
Garlic 1 tsp
Juice of half a lime
Butter 2 Tbs (Unsalted)
Turmeric 2/3 tsp
Cayenne pepper 2/3 tsp
Pepper 2/3 tsp
Cilantro/coriander powder 1 tsp
Cumin seeds 1/2 tsp
Salt
Oil for cooking 3 Tbs


Method
Heat some oil in a pot.
Fry the garlic and chilies for about 30 seconds or so.
Add all the spices.... fry for a few seconds.
Pour in about 1 1/2 cup of water and add the lentils.
Squeeze in lime juice.
Bring to a boil.
Cover the pot and cook over med high for about 20 mins or until the lentils are tender.
Stir in between. You might also need to add more water. The consistency should be like a thick soup.
Turn off the heat and stir in the butter.
I sprinkled some very coarse peppercorns over the top.
Ta da!
Good with Naan or plain rice. Or just on its own!
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