Daal Makhni

Ingredients

  • yellow lentils (Sabut Masoor ki daal) – 115 grams;
  • butter – 70 grams;
  • onion – 1 (medium);
  • garlic – 2 cloves (chopped);
  • red Chili Powder – ¼ tsp;
  • kidney Beans (lobia) – 115 grams;
  • ginger paste – 1 tsp;
  • tara Special Hot Spices – ½ tsp;
  • milk – 100 grams;
  • turmeric powder (haldi) – ½ tsp;
  • salt – to taste;
  • oil – 1tsp;
  • green chilies – for garnishing (finely sliced);
  • coriander leaves – for garnishing (chopped).

Recipe

  • soak yellow lentils for 3 hours and then drain the water;
  • heat oil in a pot, add ginger/garlic and 50 grams butter;
  • fry for a while add lentils, onions and 50 grams milk to the pot;
  • cook for 10mins and then add kidney beans and cook on low flame;
  • when lentils and kidney beans become tender, add tara special hot spices, turmeric powder, salt and red chili powder;
  • mix well and cook till all the water dries;
  • heat 50 grams milk in a separate pot add 1tbsp hot water and 20grams butter to make a thick mixture;
  • if butter starts to separate from the milk, add another tbsp of hot water;
  • add this mixture to the lentils;
  • cook for a few minutes and then take off flame;
  • garnish with butter, green chilies and coriander leaves;
  • sprinkle hot spices powder(garam masala) and serve.

To make Tara Special Hot Spices: Grind 1 tsp cumin seeds(zeera), 1tsp coriander seeds(sabut dhania), 4 peppercorns(sabut kali mirch), 4 cloves(loung),and 4 cardamoms(choti ilachi). Use it as required.

Recipe by Chef Tahir Chauhdry