Nilgiri’s Dal Makhani
Dal Makhani (buttery mixed lentils) is one the most popular ‘dal’ dishes in northern India. You’il find it on the menus of most restaurants there and it is also cooked in most homes. This is the version served by Ajoy Joshi at Nilgiri’s in Cremorne, Sydney.
Inroduction
About this Recipe
By Sheridan Rogers
Ajoy crushes his his garlic and ginger pastes in a blender. Alternatively you can grate the ginger, but it has to be a fine grater and is a time consuming process. It's easier to crush the ginger in a small domestic blender using a few drops of vegetable oil, if required, and then follow the same process for the peeled garlic cloves. Black lentils and fenugreek leaves ("methi") can be found in South Asian grocery stores. Some regular supermarkets also stock frozen blocks of "methi".
Ingredients
100g whole black lentils (whole urad or kala dhal)
50g red kidney beans (rajma)
50g split chick pea lentils (channa dal)
1 small cinnamon quill
2 – 3 cardamom pods
2 – 3 cloves
salt, to taste
1 tbsp fresh ginger paste
1 tbsp fresh garlic paste
1 tbsp chilli powder
1 can tomato puree
250g unsalted butter
1 tbsp crushed dried fenugreek leaves
Wash the three lentils in cold water and soak overnight. Add the cinnamon, cardamom and cloves (tied together in a muslin bag) and add to the soaked lentils .
Next day, simmer over a low fire till the lentils are fully cooked.
Remove the bouquet garni and mash the cooked lentils along the sides of the pot.
Add all the other ingredients and simmer for a while.
Check the seasoning and adjust as required.
Add the dried fenugreek leaves and serve hot with rice or Indian bread.