Restaurant style Buttery lentils cooked in spices, originating from Punjab region of India.
Serves 5-6 people
Ingredients:
1 cup raw black gram lentils (whole urd daal)
¼ cup kidney beans (rajma)
Soak the above two ingredients for at least 3 hours
100g butter
1 tbsp ginger paste
1 tbsp garlic paste
1 ½ tsp red chilli powder
1 tsp paprika
1 ½ cup tomato puree
Salt to taste
A pinch of dried fenugreek leaves
Fresh cream for garnishing
Tempering-
1 tbsp oil
½ tsp garlic (chopped)
2 tbsp butter
Method:
Start by boiling the lentils and kidney beans together with ½ tsp salt and 3-4 cups water. Do not use the water in which the lentils were soaked. You can use a pressure cooker or a pot for boiling. It takes about 25 minutes to soften the lentils and kidney beans in a pressure cooker. In a pot it will take much longer approximately 40-45 mins.
Once boiled, the lentils will have a mushy texture. Skim off 2-3 tbsp of water from the top of the boiled lentils to get rid of the dark colour water. This will help to give a beautiful colour to the dish when finished. Continue to simmer on low flame.
On the other side, in a karahi (deep round pan), warm up the butter and add ginger and garlic paste. Saute for about 30 seconds. Keep the flame low medium to prevent butter from getting burnt. Now add tomato puree, some salt, chilli powder and paprika. Paprika will help to give daal a restaurant style look of reddish brown colour. Cook these together for about 3-4 minutes or until the butter starts to ooze out.
Add boiled lentils to the fried masala and cook on medium high flame. Keep stirring.
At this stage the lentils will start to get thicker. This process can be continued for about 10-15 minutes. Now add some water (about 1cup) and continue to cook to blend in all the flavours and get to the required consistency (at least 20 minutes). This slow cooking will enhance flavours in this dish.
Time to prepare the tempering- heat oil and saute chopped garlic until golden brown. Add this to the prepared lentils and mix in. Check seasoning and adjust. Also add extra 2 tbsp butter(optional) and a pinch of dried fenugreek leaves.
Garnish with fresh cream in the serving dish and serve with lachcha roti, tandoori roti, naan or even parathas go really with it
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