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Dal Makhani


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Ingredients

6 portion(s)

Paste

  • 6 cloves garlic
  • 4 cm ginger
  • 1 --- tomato
  • 1 onion
  • 1/2 Birdseye Chilli
  • corriander leaves, handful

Dal

  • 4 tbsp tomato paste
  • 2 tbsp curry powder
  • 1 tbsp chilli powder, optional
  • 1 tsp fenugreek leaves
  • 1/2 tsp turmeric powder
  • 1 pinch asafoedita powder

Also

  • 20 g oil
  • 200 g cream, OR
  • 200 g coconut cream
  • 200 g black urid dhal
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Recipe's preparation

  1. Soak the black urid dhal for at least 4 hours.  Place in pressure cooker, bring to pressure for 3 mins and natural release. (or place in pan of water, bring to boil and simmer until cooked).

    Place the Paste ingredients in the bowl and mix speed 4 / 1 min.

    Add the oil and cook varoma / speed 2 / 4 mins.

    Add the Dal ingredients and mix speed 2-3 / 20-30 secs.

    Add cream/coconut cream and 200g water and cook 100degrees c / speed 2 / 10 mins.

    Pour into thermoserve and stir through the cooked black urid dhal.

     

    Season with salt, garam masala and lemon juice.

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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