Dal makhani
fromsbs.com.auwww.sbs.com.au/food/the-cook-up-with-adam-liaw/recipe/dal-makhani/z2bb6tc73
A vegetarian version of butter chicken, dal makhani (translates to lentils, butter), is a silky, creamy dal curry with plenty of protein and fibre from the lentils and red kidney beans. Kasuri methi (dried fenugreek leaves) add flavour and can be sourced from your local Indian grocery store.
Ingredients
Instructions
Soak the dried lentils and beans overnight, then discard the water. Add to a pressure cooker with 1 litre of water and cook for 25 minutes, or until the pulses are soft enough to be crushed between your fingers. If you don’t have a pressure cooker, simmer the pulses for about 1 hour in a large saucepan of water. Use a potato masher to mash the lentils until about half are mashed. You should still see some whole lentils in the mix.
While the pulses are cooking, heat a heavy-based saucepan over medium heat. Add the butter and onion and fry for a few minutes until the onion is slightly softened. Stir through the garlic and ginger paste and cook for a further 2 minutes. Add the passata and garam masala to the pan and cook, stirring, for a further 3 minutes. Add the salt, then add the cooked pulses to the pan with the sauce with an extra ½ cup of water. Bring to a simmer and cook, covered, for 1 hour, stirring every 10 minutes or so, to prevent the lentils from sticking to the base of the pan. Add more water if needed, to ensure a creamy consistency.
Five minutes before the end of the cook time, stir through the sugar and cream. Just before serving, stir through the dried fenugreek leaves. Divide the dal makhani between bowls and drizzle with a little extra cream, a small pat of butter, garlic naan on the side and a sprinkle of coriander.
