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1 Dal Makhani

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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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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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