Mutti Dal Makhani
From Chef Devan Rajkumar, @chefdevan
Made with Passata
Strained Tomatoes (Passata) retain the bright red colour of tomatoes and has a velvety composition with an intense but sweet taste.
1h 50 min (COOK TIME: 50 min / PREP TIME: 1h)
Medium
4 people
Ingredients
-
1
cup
Urad Dal
(whole black gram lentil)
-
1/4
cup
kidney beans
-
1
onion
(finely diced)
-
2
cups
Mutti Strained Tomatoes
(Passata)
-
3/4
tsp
cumin seeds
-
3
cloves
-
3
green cardamom
-
1
black cardamom
-
1"
cinnamon stick
-
1
bay leaf
-
1/3
tsp
nutmeg powder
-
3/4
tsp
red chili powder
-
1
tsp
fenugreek leaves
-
3/4
tsp
Garam Masala
-
2
tbsp
ghee
-
1
cup
water
-
1/4
cup
low fat cream
-
1/2
tsp
Kosher salt
Garnish
-
Cilantro leaves
-
Ginger
(finely sliced)
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Mutti Dal Makhani: Method
- Place dal and kidney beans in a mixing bowl and cover with water by 3 inches, allow to soak overnight. Rinse well with water and drain.
- Add dal and kidney beans to a pot, add 5 cups of water and gently boil until tender, approximately one hour.
- Meanwhile in a sauté pan over medium heat add ghee, cumin seeds, clove, cardamom, cinnamon, bay leaf and allow to toast for 1-2 minutes until aromatic.
- Then add onions, salt and sauté until golden brown, approximately 5-6 minutes.
- Add ginger garlic paste, green chili, nutmeg, red chili powder, garam masala and sauté for 1-2 minutes before adding Mutti Strained Tomatoes (Passata) and ¾ cup water. Simmer for 15-20 minutes.
- Once dal mixture is cooked use an immersion blender to pulse it several times or use a potato masher to break some of the dal down while still leaving some intact.
- Strain dal mixture and add it to the saucepan along with one cup of water. Stir to combine flavours and allow to cook for an additional 15-20 minutes stirring frequently.
- Stir in fenugreek leaves, cream and taste for seasoning.
- Garnish with cilantro leaves, ginger and enjoy.
