Indian Dal Makhani





Indian Dal Makhani

Recipe only

This Indian Dal Makhani dish originates from the Punjab region of India. The dish is made with lots of butter and cream which gives it a silky rich taste.
This recipe was hand written for me by a very talented, qualified chef in Phnom Penh. His dishes are cooked with love, smell and a fantastic knowledge of the Indian cuisine. His name is Rajesh Mohanty and he was trained and became a very exciting, creative and talented chef for the Taj Group in India working out of the Taj Fisherman Coves Hotel in Chennai which was built on the ramparts of an old Dutch fort.
So, when you are in Phnom Penh, Cambodia and have the taste for a real home cooked curry, stop by Spicy Planet # 63, Street 172, Phnom Penh which is just around the corner from the National Museum.


INGREDIENTS

1 cup whole black lentils
3 cups water
50 g butter
1 tablespoon garlic puree
1 tablespoon ginger puree
1 1/2 cups tomato puree
extra water (about 1 1/2 cups)
1 tablespoon red chili powder
1 tablespoon roasted cumin seeds
1 tablespoon coriander powder
1/2 teaspoon aniseed powder (optional)
salt to taste
1 cup fresh single cream
2 teaspoons garam masala
fresh cream to garnish
fresh coriander leaves for garnish

METHOD

1. Soak the whole black lentils in a non-metallic bowl with 3 cups of water in the fridge overnight. The next day they should be very soft to the touch. Take a few out and squeeze with your fingers and they should be mushy.

2. In a large deep saucepan over medium low heat, add the butter and cook until bubbling, add the pre-roasted cumin seeds and saute for 1 minute. Add the garlic and ginger puree and saute for about 2 minutes, then add the tomato puree and cook for about 5 minutes.

3. Now do not drain the black lentils, add them and the liquid to the saucepan, mix well and add about 1 1/2 cups of water. Bring to the boil and reduce to a quick simmer stirring. Add the red chili, coriander and aniseed powders and stir to combine. Add salt to taste and continue to simmer for 15 minutes. Now add the cream, stir well and simmer to reduce to a thick, wet consistency. When you think it is to your liking add the garam masala add simmer for 5 minutes.

4. Spoon into serving bowls and drizzle with fresh cream, garnish with fresh coriander leaves.
Location: South East Asia

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