DAAL MAKHNI
Brown lentils cooked with Indian spices
Ingredients
- 500 g brown lentils (wash and soak for at least half an hour)
- 1 tsp butter ghee (or any other cooking oil)
- 1 medium size onion (sliced)
- 2 medium size tomatoes (chopped)
- 2 tsp ginger garlic paste
- Salt
- 2 tsp chilli powder
- ½ tsp haldi powder (turmeric powder)
- 2-3 pieces amchoor (dried raw mango slices)
- If not available use ½ tsp lemon juice
Garnishings:
- 2 tbsp Butter ghee
- ½ onion sliced
- 2 tsp zeera (cumin seeds)
- 2 cloves garlic (chopped)
- 2 dried red chilli (optional)
- A handful of mint leaves (finely chopped)
- 2 green chillies chopped
- A small piece of ginger (grated or julienne)
Instructions
- For this recipe you can use a pot or a pressure cooker. Fry onions light brown in the cooking oil then add tomatoes and the other spices- salt chilli powder, haldi powder and ginger garlic paste. Fry for few minutes until tomatoes are mashed. Add previously soaked lentils and amchoor (if using). If you are adding lemon juice instead, leave it for now and add it when mixing in the garnishing in the end. Pour 2 cups of water (approximately). Cover and simmer cook. If using a pot it will take approximately 35-40 minutes. Make sure there’s enough water to continue the boiling process. You can always add more if needed. In the pressure cooker, after one whistle leave it on low medium flame for about 15 minutes. After the lentils are cooked stir in gently using a whisk. This will help thicken the consistency of the daal. Do not mash the daal completely.