Dal Makhani- Creamy North Indian Dal

DAL MIXTURE INGREDIENTS

• 1/2 cup chana dal (substitute split peas)
• 2 tsp ghee or coconut oil
• 4-5 cups water
• 1 cup urad dal (substitute puy lentils, mung beans or adzuki beans)

TEMPERING INGREDIENTS

• 2 tbsp The Spice People’s North Indian Dal Makhani spice
• 1 tbsp ghee/ olive oil/ coconut oil
• 1 medium onion, finely chopped
• 1 medium tomato, finely chopped
• 1 tbsp grated fresh ginger
• 2 tbsp fresh lemon juice
• 1 fresh green or red chilli whole (optional)
• salt and pepper to taste

1. Dal mixture
   In a pressure cooker – 10min (alternatively use a stove top saucepan -1 hour or combination pressure /slow cooker) – 10min.
   Add both dal varieties, ginger, oil and 4 cups of water and cook according to your chosen method.
   After the dal is cooked, transfer to a large sauce pan, add additional water if required and simmer until tempering spices are ready.
   
2. Tempering
   Heat oil/ghee in a saucepan. Add onion and ginger, sauté till golden approx 5 mins. Add North Indian dal spice blend, and whole chilli if using. Sauté 2 mins. Add chopped tomato and cook until tomato is completely mushy.
   
3. Combine dal and tempering mixtures together in main saucepan. At this stage you can use a stick blender to partially blend the dal. This will give it a creamier texture. You may need to add a little water to prevent it sticking on the pan while blending. Add the lemon juice 1 tbsp at a time and taste in between. Next season the dal mixture with salt and pepper Serve with rice and roti. Garnish with fresh coriander.

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