Dal Makhani

We are still talking about the amazing meal we had at Athidi Fine Indian Cuisine in Auckland! So, we decided to attempt making Dal Makhani, one of the dishes we had there. It was our first attempt at Indian food, ever...and it was delicious!

DAL MAKHANI
Adapted from Veggie Cookboook
Serves 4
Ingredients:
1 c black lentils
1/3 c kidney beans
1 T chopped ginger
1 t turmeric powder
1 T red chili powder
1 t salt
3 T butter
1 T oil
1 t cumin seeds
1 T chopped ginger
1 T chopped garlic
1 chopped onion
1 t garam masala
1 can diced tomatoes or 2-3 diced tomatoes
½ c cream (or yogurt?)
Oil 1 tbsp.
Naan, rice, or roti

1. Wash and soak beans in 5-6 c water overnight.

2. Cook the soaked lentils and kidney beans in 5-6 cups of water with salt, red chili powder, turmeric, and grated 1 T ginger until beans are done/soft.  (This takes longer than you think!) Drain off some of the water and lightly mash bean mixture. Set aside.

3. Heat oil and butter in a thick bottomed pan. Add cumin seed and let it crackle. Add 1 T ginger, garlic, chopped onions, and cook till light golden brown in color.

4. Add garam masala and chopped tomatoes. Sauté till tomatoes are well mashed and fat starts to leave the masala. Add mashed beans to this mixture and little water (to desired consistency). Correct seasoning, and simmer at very slow flame for 15-20 minutes.

5. Add fresh cream and let it simmer for 5 minutes and turn off the heat.

6. Serve hot with naan, rice, or roti.