Black Gram Beans in Cream Sauce (dal Makhani) |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Adapted from Chef Nanda Kishore of Tiffin Restaurant in Chicago. Plan ahead, overnight soaking time. Ingredients:
1/2 lb whole urad dal, soaked overnight in water to cover |
3 cups water |
1 tablespoon turmeric |
1/2 teaspoon vegetable oil |
6 cloves garlic, minced |
2 inches fresh ginger, peeled and minced |
1 tablespoon ground cumin |
1 tablespoon garam masala |
2 teaspoons salt |
1/2-1 teaspoon ground cayenne pepper |
4 tablespoons butter |
1 1/2 cups half-and-half |
cooked basmati rice |
chopped cilantro, to taste |
minced fresh ginger, to taste |
Directions:
1. Drain dal; rinse; combine dal with the 3 cups water, turmeric and oil in a medium saucepan; heat to boiling, cover and cook until dal are cooked through but not mushy, about 30 minutes- the dal should absorb most of the water.
2. Stir in garlic, ginger, cumin, garam masala, salt, red pepper, butter and half-and-half; heat to boiling over medium heat; cook, stirring frequently, until mixture thickens and flavors blend, about 10 minutes.
3. Serve over cooked rice; garnish with cilantro and ginger.
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