Dal Makhani

Here is what we had for lunch on Monday, dal makhani, beetroot playa, banana chutney and some plain rice with chapatis.  It's so lovely to be able to use the fresh ingredients bought at the market.  I'd have to say the main thing letting us down at the moment is my photography!  We haven't been getting great light, our table is not attractive...those are my excuses and I am sticking with them!

Dal Makhani

Everyone loves dal makhani, it is rich, smooth and creamy, and this is the best dal makhani we have made to date.

Dal Makhani (serves 4)


3/4 cup urad dal
1/3 cup pinto beans (you can also use kidney beans)
1/4 cup canna dal
1 tbsp grated ginger
1 green chili finely chopped
1 tsp salt

1 tbsp ghee or vegetable oil
1 tsp cumin
1/2 tsp fenugreek seeds
1/2 tsp asafetida
1 tbsp tomato puree (or paste)

2 tbsp ghee
1 cup yoghurt stabilised
1/2 tsp cayenne pepper
1/2 tsp garam masala

Fresh chopped coriander to garnish.

1. Soak the beans overnight in enough water to cover.  Rinse, put all of the ingredients up to and including the salt into a pan and cover with water.  Bring to a boil and simmer for about an hour or until the beans are soft.  
2. Drain most of the water and use a wire whisk to mash the beans lightly.
3. Heat the ghee in a tarka pan or small fry pan, add the cumin seeds, fenugreek, asafoetida and stir for a minute until they turn colour, add the tomato puree and stir.  Add to the beans, bring to a boil again.
4. To stabilise the yoghurt add a teaspoon of flour and whisk it, bring it to a boil while keeping whisking.  Add this along with the ghee, cayenne and garam masala and serve with plain rice, banana chutney and a salad or vegetable dish.