Being in lockdown in Sydney has got me cooking and eating even more. Usually I leave the Indian cooking to my Chef Mum and Dad, but this week I thought I experiment and bring together my most favourite Indian dish, Chicken Makhani and least favourite, Dhal.
My Dad makes the best Chicken Makhani, it takes him three days to make the dish from scratch. I have seen my dad make and perfect his Makhani recipe since I was three. Simmering the sauce over two days, marinating the chicken overnight and cooking in the tandoor and then bringing it all together to make the best Chicken Makhani.
Now although it's my least favourite dish, My Mum does make the best Dhal. She takes no shortcuts with her cooking and cooks her dhal over 5 hours without a pressure cooker. She uses the best mix of lentils and lots of ghee to create a creamy, protein packed vegetarian dish.
My Dhal Makhani recipe is a combination of both of these two classic dishes which I grew up with. It goes great with rice, naan or paratha.
Tips:
Time
Dedicate some time to making this dish. It's not a quick recipe and your taste buds will thank you for the slow cooking.
The slow boiling will enhance the natural flavours of your dhal and contribute to making it super creamy and delicious.
Cream and Ghee
This is not a recipe to be stingy with the cream and ghee. The more the better for that delicious Makhani flavour.
Recipe
Ingredients
1/2 cup Green Mung Dhal
1/4 cup Yellow Channa lentils
1/4 cup Red lentils
Ghee
2 teaspoons Cumin Seeds
2 brown onions - grated
2 chillies (or to taste)
1 tablespoon Garlic Paste
1 tablespoon Garam Masala
1 tablespoon Coriander Powder
1 tablespoon Cumin Powder
1 tablespoon Turmeric
Sugar
Salt to taste
1/2 Cup Cream
1 cup Tomato Paste
Method
1. Rinse lentils until water runs clear. Soak in water overnight
2. Next morning, drain the water. In a large saucepan, fill water to 3/4 full, the drained lentils, a tablespoon of salt and 1/2 tablespoon turmeric.
3. Bring to boil and then reduce to low heat for four hours. Intermittently (about every half an hour), stir and crush the dhal with a potato masher. (you may need to add some more water about half way), you want a total of about fivecups of dhal soup.
Note: if you can't boil for four hours, reduce to medium heat for an hour and every 10 -15 mins stir and crush. Make sure you have a creamy consistency. That's all you need!
4. After the four hours, heat another large saucepan. Add about 1/4 cup of ghee and allow to melt on medium heat. Leave your dhal soup to simmer on low heat.
5. Add the cumin seeds and grated onions. Stir for about 5 mins, or until browned.
6. Add the garlic and cook it out.
7. Add the Garam Masala, Coriander powder, Cumin powder and Turmeric. Cook the masala for about two mins
8. Add the tomato paste and cook for a further two mins
9. Add the dhal soup. Stir through and simmer on low heat for thirty minutes. Stir occasionally. You may need to add 1/2 cup to 1 cup of water depending on evaporation.
10. Add salt and sugar to taste. Stir through and simmer for five minutes
11. Add the cream, stir through and simmer for ten minutes.
12. Serve with your choice of rice, naan or paratha.
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