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How to Prepare this Dahl Makhani
1 Gently heat ghee or butter in heavy saucepan. Add
onions, garlic, ginger, chillies & this pack and sweat for
about for about 10 mins.
2 Add lentils and stir over gentle heat for a couple of mins.
3 Add the stock (or water) and stir. Bring to the boil, then
immediately turn heat down and simmer (lid on) for
about 40mins or until the lentils have the ‘bite’ you want.
(stir occasionally to prevent sticking. Add stock/ water if getting dry.)
4 Add kidney beans & cream. Stir & simmer for 5 mins.
5 Sprinkle with fresh coriander. Serve immediately. Simple!
Serving suggestion:
Serve with Indian Basmati rice, Indian breads and riata.
Remember:
This recipe has been tried and tested by the Green Saffron Masaalchi and is pretty much guaranteed, but if you want to change the quantities of a couple of ingredients go for it. Experiment and enjoy your cooking. With Green Saffron spices you can’t go wrong!
Note:
Ghee is an Indian butter. You can simply use butter or vegetable oil instead.
